For everything from chicken pot pie to fruity fall desserts.
or otherwise). Put all those qualities into a pie dough, and you've got the perfect foundation for anything from apple turnovers to chicken pot pie., then you'll notice that the method and ingredients are very similar. What's different is the 50/50 blend of whole wheat and all-purpose flour. Because whole wheat flour inhibits gluten development and can soak up far more water than all-purpose, the recipe requires a few minor tweaks.
Aside from those changes, the technique remains the same overall. Start by whisking the whole wheat and all-purpose flours together with a bit of salt and sugar .before proceeding to the next step. If the flour in the bowl is warm, it will transfer heat to the butter, and your dough will be a mess., you won't run into any trouble at all.
After smashing the butter, stir in the water, then knead the dough against the sides of the bowl until it comes together in a rough ball.being the operative word—if kneaded until smooth, the butter will be overworked and those chunky pieces will disappear.
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