Ice-cold olive oil is tossed, never mixed, through sifted whole wheat pastry and white flours until the fat forms little coated balls; just enough ice water then pulls it into a tender, light-handed crust dough.
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In medium bowl, sift together flour, salt and powder.
Cut oil into flour mixture all at once but do not mix. Toss flour around lightly coating fat to create little balls of flour coated fat. A light touch is important here. Final blending will take place on pastry board in rolling.
Add just enough water (one tablespoon at a time) to form ball, being careful not over-mix and create too much gluten.
Flatten dough into disc, wrap in plastic, and refrigerate for 15 minutes to relax the dough. Roll to desired shape. Transfer rolled dough to pie or tart pan and chill for 30 minutes or more.
Heat oven to 375°F, fill crust and .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
