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Recipe for whole-wheat crust

Whole-wheat crust

Makes two 9-inch pie crusts

Teeny Lamothe, author of “Teeny’s Tour of Pie,” uses this crust, which features a blend of whole-wheat and all-purpose flours, for many of her pie recipes. It requires chilled butter and shortening, as well as inexpensive vodka, which Lamothe stores in the freezer. Vodka adds moisture to the dough; the alcohol bakes off.

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1 1/2 cups all-purpose flour

1 cup whole-wheat flour

2 teaspoons salt

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2 tablespoons sugar

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

4 tablespoons cold vegetable shortening

4 tablespoons cold vodka

1/2 cup cold water, plus more if needed

1. In a large bowl, whisk the all-purpose and whole-wheat flours, salt, and sugar until blended. Add the butter and shortening. With a pastry blender, cut the fats into the flour mixture until they form small, pea-sized crumbs.

2. Add vodka to the bowl, a few teaspoons at a time. Use a rubber spatula to press the dough together. Add the water a few teaspoons at a time and continue pressing the dough together to form a large ball. The dough should be fairly wet and sticky. If it seems dry, add more ice water a little at a time. Be careful to work the dough as little as possible; otherwise it may be tough.

3. Divide the dough into 2 equal pieces and press each into a disk. Wrap in foil and refrigerate for at least 1 hour or for up to 2 days before rolling out on a lightly floured surface.

Adapted from “Teeny’s Tour of Pie”

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