Sonora Wheat Pie Dough

"Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, buttery taste and a texture that's both short and tender. This recipe was adapted from her cookbook "Mother Grains: Recipes for the Grain Revolution." In the book, the crust is used to make a "grapple" or apple and grape pie."

"Combine the flour, sugar and salt in a medium bowl. Add the cold butter cubes and cream cheese cubes into the flour mixture. Quickly cut the butter and cream cheese into the dry ingredients by pinching the cubes with your fingertips until the mixture resembles a coarse meal with large crumbs the size of hazelnuts. Make a well in the mixture with your hands and pour in the ice water. Mix gently until a raggedy dough forms."

Sonora wheat pie dough combines flour, sugar, salt, cold butter, and cold cream cheese to create a rich, buttery crust with a short, tender texture. Cut the cold butter and cream cheese into the dry ingredients until the mixture resembles a coarse meal with hazelnut-sized crumbs. Add ice water in a well and mix gently until a raggedy dough forms; bits of butter or cream cheese may remain. Divide the dough, shape into disks, wrap, and refrigerate at least 30 minutes or up to 2 days; freeze extras. Roll to an 11–12 inch round for a 9-inch pan, trim with a 1-inch overhang, and shape the border as desired.

Read at Los Angeles Times