Best 100 Whole Wheat Graham Crackers Or Pie Crust Recipes

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EASY PAT-IN PRESS-IN WHOLE WHEAT PIE CRUST - GRAHAM CRACKER SUB.



Easy Pat-In Press-In Whole Wheat Pie Crust - Graham Cracker Sub. image

Thanks to the reviewer who tried this recipe without the sugar - and let me know it does *not* work that way after all. I had not tried it that way myself before posting; now that I know, I've updated the recipe. It really is a great dessert pie crust, though, as the other reviews confirm. This pie crust is best with fillings which contain milk or cheese - for example, it goes very well with Fudgy Peanut Butter Ricotta Pie (Recipe #101297). In general, it's a good substitute for a graham cracker crumb crust.

Provided by tmkurth

Categories     Savory Pies

Time 15m

Yield 1 pie shell, 8 serving(s)

Number Of Ingredients 4

1 cup whole wheat flour
8 tablespoons unsalted butter, softened, cut in small pieces
3 tablespoons brown sugar
1/8 teaspoon salt (optional)

Steps:

  • Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
  • Press over bottom and sides of 9-inch pie plate.
  • Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.

Nutrition Facts : Calories 172.5, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 3.3, Carbohydrate 15.9, Fiber 1.6, Sugar 5.1, Protein 2.1

WHOLE WHEAT PIE CRUST WITH OATS



Whole Wheat Pie Crust with Oats image

This is our favorite whole wheat pie crust. Flaky, buttery, and delicious. My children actually like this much better than any other pie crust. It has more flavor, more texture, and more crispness-and it is much more nutritious. We love it with any pie, especially turkey pot pie, pumpkin pie, and apple pie.

Provided by Michelle Brady Stone

Time 15m

Yield 8

Number Of Ingredients 6

½ cup rolled oats
¾ cup whole wheat flour
2 teaspoons white sugar
½ teaspoon salt
⅓ cup cold butter, cut into pieces
2 tablespoons very cold water, or more if needed

Steps:

  • Place oats in the bowl of a food processor; pulse until finely ground.
  • Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
  • With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
  • Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
  • Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 200.8 mg, Sugar 1.1 g

CRISPY WHOLE WHEAT GRAHAM CRACKERS



Crispy Whole Wheat Graham Crackers image

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.

Provided by Stella Parks

Categories     Dessert     Kid-Friendly     Whole Wheat     Bake     Cookies     Cinnamon     Small Plates

Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs

Number Of Ingredients 8

3/4 cup (5 1/2 ounces) sugar
1 1/2 teaspoons baking soda
1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup (3 ounces) golden syrup, such as Lyle's, sorghum, unsulfured molasses (not blackstrap), or honey
1 1/2 sticks (6 ounces) unsalted butter, solid but creamy-about 70°F
2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

Steps:

  • Make the dough:
  • Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
  • Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Roll and bake the dough:
  • Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
  • For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
  • Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
  • Mix it up!
  • Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
  • Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
  • Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
  • Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
  • Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
  • Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.

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