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1 9-inch crust
Hard Red Wheat Flour, Coarsely Ground (See Note)
Soft Red Wheat Flour, Coarsely Ground (See Note)
Standard Pastry Flour
Butter, Cubed, Chilled
Mix sugar and molasses together with a fork or your fingers until it looks like brown sugar, with no remaining lumps of molasses. In a food processor, combine sugar mixture, flours, baking soda and salt. Pulse a few times until ingredients are evenly distributed. Add butter and honey and run food processor until a dough forms.
It is up to you whether to roll out dough like a traditional pie crust or mold it into a tin by hand.
If molding by hand, place all of dough in a 9-inch pie tin. Press half of dough up against sides of tin first, then press dough up between sides of your 2 thumbs to create a nice-looking ridge that comes just above edge of your tin. Scatter rest of dough mass evenly about bottom of tin and press down with your palm. Go around and seal any patches or corners to make sure that thickness of crust is even throughout. Feel free to get fancy and crimp edge any way you want.
If rolling out dough, press it into shape of a disc and roll out into an 11-inch circle between 2 layers of parchment paper. Gently place it into tin and crimp top edges.
Chill or freeze crust for at least 1 hour or overnight.
To bake, line crust with parchment paper or foil and fill with pie weights (dried beans work well). Bake at 325 degrees F for 20 minutes, then remove weights and parchment and bake for another 15 to 20 minutes, until starting to brown on bottom. If you like a crispier crust, bake it a bit longer. Cool completely before filling and reserve until needed.
Substitute whole-wheat bread flour for hard wheat flour if needed; substitute whole-wheat pastry flour for soft wheat flour if needed.