Whole Wheat Pastry Dough

This dough comes together easily in a food processor, is very easy to work with despite being quite soft, and bakes up beautifully brown, crispy and flaky with a nutty flavour.

The proportion of fat (butter) to flour is quite low in this recipe, and liquid to flour, quite high, which probably explains why it remains soft – but not sticky – even after refrigeration.

I used a half batch for these savoury hand pies, and the rest for blackberry crostatas. It was delicious in both savoury and sweet applications but it wasn’t particularly tender so it’s ideally suited to hand pies but less appropriate for pies eaten with a fork.