Best Wheat Pie Recipes

BASIC 100% WHOLE WHEAT PIE CRUST

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
• Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
• Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"

Steps:

• ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
• Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
• Remove pan from heat and allow wheat to soak for a full 24 hours.
• After soaking, drain well before using in steps#17-19.
• If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
• Drain well, let cool and use for steps#17-19.
• Crust: Mix flour, sugar and lemon peel together in a bowl.
• Work butter into flour using your fingers (until it is the size of peas).
• Add eggs one at a time, mixing with a wooden spoon.
• Knead the dough lightly until it holds together well and clears the bowl.
• Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
• Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
• Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
• Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
• Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
• Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
• Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
• Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
• Remove from heat and let cool.
• Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
• Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
• If not using the lattice, trim the overhang to 1/4 inch.
• Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
• (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
• Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
• Beat mixture by hand, with a wooden spoon, until smooth and creamy.
• Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
• Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
• For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
• Fold the 1/2 inch overhang over the edges of the lattice and flute well.
• If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
• Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
• Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
• Remove pies from oven and place on a wire rack.
• When completely cooled, cover loosely with plastic wrap and chill until serving.
• If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
• Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.

EASY WHOLE WHEAT PIE CRUST

Steps:

• Place flour, sugar, salt, sugar, and shortening in large tupperware or other plastic container with lid. (If all else fails, use a really strong large slide lock plastic bag). Seal tightly.
• Shake 3 minutes. Open & make sure mixture is uniform.
• Add water.
• Shake 3 more minutes & open to see if mixture is large dough ball of uniform consistency.
• Roll out on floured surface. Can be frozen for later use.

WHOLE-WHEAT PIE DOUGH

Steps:

• Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
• Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.
• Very lightly butter two 9-inch tart pans. (If you can see butter you've used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
• To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.

CHERRY-BERRY PIE WITH WHOLE WHEAT PIE CRUST

Steps:

• Place flour, 2 tablespoons maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand.
• Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside.
• Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside.
• Remove 1 disc of pie dough from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.
• Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
• Bake in the preheated oven for 35 minutes. Remove foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.

WHOLE WHEAT OLIVE OIL PIE CRUST

Steps:

• Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
• Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
• Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.

100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave or on stovetop.
• Mix together dry ingredients (first 6 ingredients).
• Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
• Line two jelly roll pans with parchment paper or Silpat.
• Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
• Gently score the crackers into rectangles with a pizza or pasta cutter.
• Bake for 15-20 minutes or until crisp and just beginning to brown.
• Let cool on a wire rack.

WHOLE WHEAT PIE CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
• Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.

MIXED BERRY PIE WITH HONEY WHOLE WHEAT CRUST

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk together the all-purpose flour, wheat flour, sugar, salt, and baking powder in a mixing bowl. Whisk together the water, honey, and yogurt until smooth. Stir the yogurt mixture into the flour until a crumbly dough forms.
• Roll out 2/3 of the dough to fit a 8 inch pie plate. Bake the bottom crust in the preheated oven for 15 minutes. Meanwhile, roll out the top crust into a 10 inch circle. Cut into 1/2 inch strips with a sharp paring knife or pastry wheel. Set aside.
• Combine lemon juice, egg white, sugar, and butter in a saucepan and bring to a simmer. Stir in the blueberries and return to a low boil. Stir continuously until the berries burst.
• Place boysenberries and sliced strawberries into the baked pie shell, then pour the hot blueberry mixture on top and gently stir. Dot with butter, if desired. Add the pastry strips one at a time, weaving a lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Brush lattice with egg wash, milk, or water, and sprinkle with sugar (optional).
• Return assembled pie to the oven and bake until the crust is golden brown, 15 to 20 minutes. Allow the pie to cool for 1 hour and 30 minutes before serving.

WHOLE-WHEAT PIE CRUST

Steps:

• Standard method (by hand): In a medium bowl, stir together the flour and salt with a table fork. Taste it for salt. If you feel you need a little more, now is the time to add it. Dump the coconut oil into the middle of it and, before you do anything else, fill the cup you used for the coconut oil half way with ice, then add water until it is almost full. You want to give enough time for the water to get ice cold.
• Still using the same fork, cut the coconut oil into the flour mixture until it is in almost microscopic pieces. You want them to be very small and well integrated into the flour. At this point, pour just a couple of tablespoons of water into the flour mixture. Working quickly and lightly with the same fork, gently mix the water into just the section of the dough that the water hit when it went into the bowl. Add a couple of more tablespoons of water (just estimate with your eyes) in to another section of the flour mixture in the bowl and quickly mix it inches You may need to add more water to your ice in your cup.
• At this point, the dough may be trying to hold together a bit, and that's a good thing. Continue to work little bits of water in until the dough just starts to hold together fairly well when you press it with your hands.
• If you have a food processor, the process is even easier: Instead of mixing in a bowl, put the flour and salt into your processor with the blades attached and pulse to combine them. Unplug, then taste for salt (you don't want to whack your fingers off!). Now add in the coconut oil and fill the cup it was in with ice and water. While the water chills, pulse the coconut into the flour mixture until you can't see any chunks anymore. Adding just a tablespoon or two at a time, pulse the water into the flour mixture. When it just begins to hold together, you are ready to shape it.
• At this point, regardless of the mixing method, turn the dough out onto a floured surface, keeping the water nearby. Roll the dough out, aiming for a round-ish shape. Be prepared- it is probably going to crumble a bit. That is what the remaining water is for. Use the cold water as glue to hold pieces of dough together and continue flouring (to keep it from sticking to the rolling pin) and rolling until the dough is the thickness and size you want for your pie plate. You don't want to over-roll, as handling it too much will toughen it, but do roll it wide enough for about an inch of hangover on the sides once it is in the pan.
• Gently fold the dough around the rolling pin and use it to transfer the dough to the pie plate. Carefully press the dough into the bottom of the plate and shape the edge of your crust however you want (I usually roll mine under and pinch it to seal and make a pretty edge). It's probably not going to look picture-perfect, but this is the sign of a homemade crust.
• Continue on with whichever your recipe you are making. This works as well for a quiche or pot pie as it does for a dessert pie.
• If you have leftover pie crust, roll it out again and cut it into short strips (shape does not matter). Sprinkle with cane sugar and cinnamon and bake in the oven at 375 for 8-10 minutes, or until light brown. If you have small children this is a great time to give them your already dusty cutting board and rolling pin, along with some cookie cutters and whatever else you trust them with, and let them make their own "pie crust cookies". You don't need to worry about them nibbling dough, as there is nothing in this that will really hurt them. (Although they may not be hungry for dinner.) My kids used to have a lot of fun doing this! I would always bake their creations and let them have them as a special treat.

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
• Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

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

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.

APPLE PIE HONEY WHEAT SCONES

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2. In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter.
• 3. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
• 4. Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
• 5. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
• 6. On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections.
• 7. Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.
• 8. Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.

WHEAT-FREE PIE CRUST

Steps:

• Mix together flour and salt.
• Cut in margarine with pastry blender.
• Add just enough water for dough to hold together.

SPROUTED WHEAT PIE CRUST

Steps:

• 1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
• 2. Mix together flour and salt.
• 3. Cut in butter and shortening to make small pieces.
• 4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
• 5. Cut ball in half.
• 6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
• 7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
• 8. Trim and crimp edges.
• 9. Freeze or cook as pie recipe indicates.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

Steps:

• PREPARATION In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust. Tip Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.

WHOLE WHEAT PIE CRUST WITH OATS

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.

BERNAIE'S WHOLE-WHEAT FLOUR-PASTE PIE CRUST

Steps:

• Preheat oven to 450°. Sift, then measure ..... 1 cup of all-purpose flour PLUS 1 cup of whole wheat flour Resift it into a bowl with: ..... 1 teaspoon of salt Measure 1/3 cupful of this mixture and place it into a small bowl. Stir into it, to form a small paste: ..... 1/4 cup water Cut into the flour mixture in the first bowl, with a pastry blender, until the grain in it is the size of small peas: ..... 2/3 cup + 1 Tbsp shortening Stir the flour paste into the dough. Work it with your hand until it is well incorporated and the dough forms a ball.* Roll the dough out, place into a pie pan, chill, then bake for 8 to 10 minutes. Cool before filling (and possibly re-baking). * Do NOT over mix the dough or it will become tough.

LOW FAT HONEY WHEAT PIE CRUST

Steps:

• Preheat oven to 400°F.
• Mix flour, bran and salt in a large bowl.
• Add mayonnaise and honey and stir until crumbly.
• Add water 1 tablespoon at a time and stir with fork until dough forms.
• Roll out on bran-floured surface.
• Bake 15-20 minutes until golden.
• Use this in your favorite recipe.