Best Whole Wheat Pie Crust Recipes

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BASIC 100% WHOLE WHEAT PIE CRUST



Basic 100% Whole Wheat Pie Crust image

I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.

Provided by Misti

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 8

Number Of Ingredients 7

¾ cup whole wheat flour
1 tablespoon wheat gluten
½ teaspoon salt
¼ cup vegetable shortening
2 tablespoons water
1 teaspoon water, or more as needed
21 tablespoons whole wheat flour, or as needed

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.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g

WHOLE WHEAT MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.

Provided by Martha Rose Shulman

Categories     project

Time 1h15m

Yield Enough for two 9- or 10-inch tarts

Number Of Ingredients 6

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

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.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram

EASY WHOLE WHEAT PIE CRUST



Easy Whole Wheat Pie Crust image

So quick to make, and the brown sugar adds a little extra sweetness to the crust. Good workout for your arms too! FYI: One reviewer said to use "soft wheat" instead of "hard wheat"...I have only ever used the flour that is labeled "whole wheat flour" or "white whole wheat flour," no mention of hard or soft, so I'm not sure what that's about. It seems none of my other reviewers have had that problem.

Provided by JelsMom

Categories     Pie

Time 10m

Yield 2 crusts

Number Of Ingredients 5

2 1/2 cups whole wheat flour
2 tablespoons light brown sugar
1 cup vegan shortening
1/2 cup cold water
1/8 teaspoon sea salt

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.

100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST



100% Whole Wheat Graham Crackers or Pie Crust image

I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.

Provided by Jujubegirl

Categories     Breads

Time 25m

Yield 60 crackers, 60 serving(s)

Number Of Ingredients 10

2 1/4 cups whole wheat flour
1/2 cup turbinado sugar (sucanat or brown sugar would work too)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons honey
1/4 cup water
1 teaspoon vanilla
8 tablespoons butter (melted)

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.

Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6

CHERRY-BERRY PIE WITH WHOLE WHEAT PIE CRUST



Cherry-Berry Pie with Whole Wheat Pie Crust image

I made this pie as a way to use up some of the beautiful late summer fruit that Michigan has to offer. Paired with pure Michigan maple syrup, this pie has no refined sugar, and is complemented with additional flavor from a whole wheat crust. A mix of any wild berries and/or cherries should work for this, but make sure to adjust the maple syrup amount depending on the sweetness of your fruit.

Provided by Kim

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h5m

Yield 10

Number Of Ingredients 20

2 ⅓ cups whole wheat flour
2 tablespoons pure maple syrup
½ teaspoon salt
1 cup cold butter, cut into cubes
9 tablespoons ice cold water
1 ½ tablespoons apple cider vinegar
4 cups fresh sour cherries, pitted
1 cup fresh blackberries
1 cup fresh blueberries
¼ cup ground cherries, husked
1 cup pure maple syrup
⅓ cup cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, lightly beaten
1 tablespoon water

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.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 74.4 g, Cholesterol 67.4 mg, Fat 20.2 g, Fiber 7.6 g, Protein 6.9 g, SaturatedFat 12.1 g, Sodium 323.5 mg, Sugar 38.9 g

WHOLE WHEAT OLIVE OIL PIE CRUST



Whole Wheat Olive Oil Pie Crust image

From http://www.flickr.com/photos/daffodillanepresses/353251559/page2/ Not at all flaky but tender and tasty. Perfect for Quiche!

Provided by Yummy Tummy

Categories     Dessert

Time 40m

Yield 1 Double crust pie, 8 serving(s)

Number Of Ingredients 6

2/3 cup extra virgin olive oil
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup ice water
1 tablespoon vinegar

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.

Nutrition Facts : Calories 287.3, Fat 18.9, SaturatedFat 2.6, Sodium 337.3, Carbohydrate 27.1, Fiber 4, Sugar 0.1, Protein 5

WHOLE WHEAT PIE CRUST



Whole Wheat Pie Crust image

Perfect whole wheat crusts for dessert pies.

Provided by emarika

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 16

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 ¼ cups whole wheat flour
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon baking powder
1 cup vegetable shortening
½ cup ice water

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.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 15.1 g, Fat 13.1 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 161.7 mg, Sugar 0.9 g

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

MIXED BERRY PIE WITH HONEY WHOLE WHEAT CRUST



Mixed Berry Pie with Honey Whole Wheat Crust image

This is a delicious pie that includes blueberries, boysenberries, and strawberries in a thick and fruity filling that is all housed in a hearty, healthy whole wheat crust!

Provided by lohsey

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h45m

Yield 8

Number Of Ingredients 16

3 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons white sugar
1 ½ teaspoons salt
1 tablespoon baking powder
½ cup ice water
2 tablespoons honey
1 ¼ cups plain yogurt
1 pint fresh blueberries
1 pint fresh boysenberries
½ pint fresh strawberries
1 tablespoon all-purpose flour
1 egg white
1 ½ teaspoons butter
1 tablespoon lemon juice
½ cup white sugar

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.

Nutrition Facts : Calories 417.2 calories, Carbohydrate 89.3 g, Cholesterol 4.3 mg, Fat 2.6 g, Fiber 6.4 g, Protein 12 g, SaturatedFat 1.1 g, Sodium 661.8 mg, Sugar 28.1 g

WHOLE-WHEAT PIE CRUST



Whole-Wheat Pie Crust image

It's hard to find a healthy pie crust recipe. While high in fat calories, the coconut oil in this recipe at least makes it a healthy fat. I'd always had trouble getting whole-wheat pie crusts to taste good, but in this case the coconut oil gives it a texture, lightness, and flakiness that whole wheat crust has a hard time obtaining with other fat sources. With pie crust, which has just a few simple, plain ingredients, the success of the finished product depends solely on technique. This method is my own. I've perfected it over the years and will do my best to explain the process in this recipe. Too much working of the dough can make the difference between tough and common or flaky and memorable. You can apply these techniques to any pie crust you make, whole wheat crust or not. Once you turn out this type of a pie crust, you will never want to use a purchased crust again.

Provided by NancyAnne

Categories     Vegan

Time 15m

Yield 1 8 or 9-inch pie crust

Number Of Ingredients 3

2 cups whole wheat flour (do yourself a favor and use King Arthur- the texture is superior)
1/4 teaspoon salt
2/3 cup coconut oil

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.

WHOLE WHEAT MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

Number Of Ingredients 1

1 dash blah

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



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

BERNAIE'S WHOLE-WHEAT FLOUR-PASTE PIE CRUST



BERNAIE'S WHOLE-WHEAT FLOUR-PASTE PIE CRUST image

Categories     Dessert     Bake     Low/No Sugar     Phyllo/Puff Pastry Dough

Yield 2 pie crust

Number Of Ingredients 6

Bring the following to room temperature:
1 cup whole wheat flour
1 cup pastry flour
1 tsp salt
1/4 cup water
2/3 cup + 1 Tbsp shortening

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.

ORGANIC WHOLE WHEAT PIE CRUST



Organic Whole Wheat Pie Crust image

I played around with different recipes to find a whole wheat pie crust that wasn't dried out. This recipe, if done right is flaky and delicious. I use it for my apple pie and chicken pot pie alike. Careful not to overwork the dough, the more its handled or mixed, the dryer it will be.

Provided by Green Cuisine

Categories     Savory Pies

Time 25m

Yield 1 covered pie

Number Of Ingredients 7

1 cup organic whole wheat flour
1 cup organic all-purpose flour
1/2 teaspoon salt
4 tablespoons organic butter, chilled
3 tablespoons shortening
6 tablespoons ice water
2 teaspoons organic lemon juice

Steps:

  • Combine flours and salt in a bowl.
  • Cut butter into small pieces and add to bowl with shortening. Using a pastry blender or fork, cut butter and shortening into flour mixture until you achieve a grainy coarse appearance.
  • Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
  • Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
  • Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
  • Roll dough on lightly floured surface.
  • Makes top and bottom crust for a 9" pie or bottom only for a 13x9 sized dish for chicken pot pie or something of that sort.

Nutrition Facts : Calories 1611, Fat 87.9, SaturatedFat 39.4, Cholesterol 122.1, Sodium 1500.3, Carbohydrate 183.4, Fiber 18.1, Sugar 1.1, Protein 29.9

WHOLE WHEAT PIE CRUST



WHOLE WHEAT PIE CRUST image

Categories     Brunch     Dessert

Number Of Ingredients 3

1 1/4 cup whole wheat pastry flour
1/8 tsp salt
7 tbsp very cold butter

Steps:

  • Mix flour with salt in a medium bowl or food processor. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

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