Wholemeal pastry dough

[Mominatrix]

Just tried this by replacing wholemeal flour for plain flour. I ended up with something which tastes worse than dog biscuits. Has anyone successfully made this, and what was your recipe?

I've never done totally wholemeal pastry, but have done half wholemeal and half white and found it tastes pretty good (I do the same for cakes too) Obviously not as good as doing all wholemeal, but works as a compromise

Good compromise. I think I'll try that next, but not sure that I'd ever use this version for a sweet pie!

You will generally find using 100% wholemeal flour makes your pastry very difficult to work, and rather brittle. Best to mix at least 25% plain white flour in to the dough, 50% may be even better.

Agree it makes the dough brittle, almost as if it's too 'short'. Mixing with an egg with a little water might help, though, rather than all water.

The dough was very "dry" - despite all the butter...perhaps that is why my immediate reaction was "dog biscuit". What would happen if I increase the moisture by adding additional cream?