This recipe provides a base for pies and tarts, both sweet and savoury. The addition of wholemeal flour makes the dough a bit challenging to handle, but adds a nutty, rustic flavour to your creation. The recipe makes enough to line a deep 20-23cm flan tin or to cover a large pie dish.
It's a little bit disingenuous to call it "wholemeal" when it's actually a half-and-half recipe. - 23 Nov 2017