If you want to save time, you can freeze your prepared crust ahead of time. Simply put it in your pan and slip it into a freezer bag that you secure well. You can do this up to a month in advance.
This works well for a single crust pie. If you want a double crust pie, freeze the bottom crust as directed. Freeze the top crust in a ball wrapped tightly in plastic wrap. The bottom crust doesn’t have to be thawed to fill it but the top crust will need to thaw enough to roll it out. Optional- you can freeze both crusts in balls and roll them both out when ready to use, just remember to take them out ahead of time to thaw.
2 1/4 cup Sunrise Flour Mill Heritage Whole Wheat Pastry Flour (Can also use Turkey Red Heritage White Flour)
1 Tbs Sugar or Maple Syrup (Optional (adds a caramelized flavor)
1/2 tsp salt
1 cup Butter or Leaf Lard (Can use both)
5 Tbs Cold Water
1 Tbs Vinegar
Place flour, sugar and salt in a food processor and pulse to mix.
Add butter 1/2 cup at a time and pulse until you have pea sized chunks.
Add the cold water and vinegar slowly (1 Tbs) at a time, and pulse once or twice after each addition.
Mixture will still be crumbly but hold together when pinched, avoid over mixing.
Divide mixture and shape into two disks. Place in the fridge to chill for at least an hour before rolling out. Can keep in fridge for two days.
If making a single crust, 9-inch pie, the second disk can be frozen for use at a later time. Bring it almost to room temperature before rolling out.
Lightly flour the counter, rolling pin, and top of crust. Roll the disk into a circle, a little larger than the pie pan. Fold the dough in half, place in the pan, and unfold to fit. (Repeat with the top crust, if using one, after the filling is poured into the pan).