Makes one 8-inch pie (with an extra disc of dough for later) • Photography by Casey Woods
For 1 Batch(es)
I have worked with Barton Springs Mill flours to develop a multi-duty, all-purpose flour. It requires the mixture of two different types of wheat: hard-red and soft-white. Barton Springs Mill offers many types of hard-red wheat—Rouge de Bordeaux, Marquis, Red Fife, Turkey Red and TAM 105—all will do here. There is only one soft-white wheat, Sonora, and it’s a beaut. Both should be used in their ‘00’ form, which is to say, the form in which as much of the bran has been sifted out as possible. If you’d like, you can simply use all of one type of flour. It will still come out beautifully.