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Whole Grain Dough


1 cup all-purpose flour

1 cup whole grain flour

1 teaspoon kosher salt

1 tablespoon raw sugar

12 tablespoons unsalted butter, cold and cubed

½ cup ice-cold water, plus more if needed

2 teaspoons apple cider vinegar

Fresh flour has become much more accessible to home bakers. Rye, wheat, and spelt all work well with this recipe. This crust gets its layers from laminating the dough, which is easier than it sounds. It requires some chilled rest time, so plan ahead if you can. This is a versatile crust that may be used for sweet and savory filling, and can easily be doubled. Lamination is optional (the dough is still great without this step)—but the results are worth it.


  1. In the bowl of a stand mixer fitted with a paddle attachment, combine flours, salt, sugar, and cubed butter. Place in freezer for 30 minutes.
  2. With mixer on low speed, or by hand, cut butter into flour until it breaks down to the size of small peas. Slowly stream in cold water and vinegar just until dough forms. It’s okay if it seems dry—if the dough holds when you press it together, it’s ready. If it seems too wet, add a bit more all-purpose flour. Wrap in plastic and refrigerate for an hour.
  3. To laminate dough (optional): After 1 hour, roll out dough into a rectangle. Fold dough in thirds, like a letter, then roll out again. Fold dough in thirds one more time and, without rolling out, wrap in plastic. Chill for at least 2 hours or overnight. The dough will keep for 1 week in the refrigerator or 1 month in the freezer.
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