WHOLE- WHEAT SHORTCRUST PASTRY

❚ 1/2 cup (113 g) unsalted butter, chilled

❚ 1 cup (250 mL) all-purpose flour

❚ 1/2 cup (125 mL) whole-wheat flour

❚ 1/4 tsp (1 mL) kosher salt

❚ 1 egg

❚ 2 tbsp (30 mL) ice water

1. Cut the butter into small cubes and place on a small plate. Freeze for 20 minutes.

2. Food processor method: Pulse the flour and salt together. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs. Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will still be grainy but should hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.

3. Hand method: In a large mixing bowl, whisk the flour and salt together. Add the butter and the egg, cutting into the flour using a pastry cutter or your hands until the mixture has a pea-like consistency. Drizzle in the water and continue cutting just to combine. Gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.

4. Roll out the dough as needed, or wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the dough for up to 1 month, wrapped in plastic wrap and placed in a freezer bag. Makes: 1 crust (enough for 1 large tart)