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WHOLE-WHEAT PASTRY

1 c. water
1/2 t. salt
1 1/2 c. raw cashews, rinsed in boiling water and drained
2 c. (firmly packed) whole-wheat pastry flour
This makes enough pastry to line 6 8-inch pie plates, 4 9-inch pie plates, or double crust for 2 9-inch pie plates.

• In blender whiz cashews, salt, and water at low speed, then increase to high speed until super smooth.
• Scrape sides of blender with narrow rubber spatula as needed.
• With rubber spatula, scoop from blender into mixing bowl.
• Stir in flour with fork until dough holds together, then knead lightly.
• If dough feels sticky, add more flour, 1 T. at a time, until dough feels smooth.
• Spray pie plates with nonstick spray, then wipe off excess with paper towel.
• This is a soft dough which rolls out easily between sheets of plastic wrap. Use extra wide plastic wrap for 9 or 10 inch pie plates.
• Smooth out plastic wrap on very damp, smooth surface, spray lightly with nonstick spray, then wipe with paper towel.
• Pat desired amount of dough into flat round, cover with plastic wrap, and roll out dough very thin. (Avoid rolling edges too thin.)
• Peel off top sheet of plastic wrap, lift rolled-out dough with bottom sheet of plastic wrap, and invert over pie plate.
• Drape loosely into pie plate, remove plastic wrap, then press into pie plate.
• Be careful to not stretch dough while pressing into pie plate, or it will shrink and pull away from pie plate while baking.
• Trim any excess dough from edges of pie plate with sharp knife and crimp edges with fork. Do not shape dough into thick edges.

This makes a flaky pie crust which can be used with any pie filling. This pastry needs baking at a higher temperature and for a longer time than pastry made with refined flour and refined fats. Bake 2-crust pies at 400 degrees for 45-50 minutes, until crust is golden brown. Cover edges of crust with strip of foil all during baking to avoid over-browning.

If baking pie shells, prick sides and bottom of pie shell with fork before baking. To bake pie shells, bake at 400 degrees for 8 minutes, or until edges are golden brown. Watch carefully to avoid over-browning. Cool before adding pie filling.

Any leftover dough keeps well up to 1 week in refrigerator, or can be frozen until needed. Seal tightly in plastic wrap and then in zippered plastic bag. Refrigerated or frozen dough will darken, but this does not change the taste or texture. Warm refrigerated or frozen dough to room temperature before rolling it out.

If desired, use all dough for baked pie shells, cool, place in zippered plastic bags, and stack in freezer until needed. When needed, remove from plastic bag, place in 250 degree oven, and bake until pie shell is crisp. Watch carefully to avoid over-browning. Cool before adding filling.