Best Whole Wheat Tart Crust Recipes
WHOLE WHEAT TART CRUST
Full of fiber, this is an alternative to shop-bought white tart crust that is great for savory fillings.
Provided by Lean Cuisine
Categories Desserts Pies Pie Crusts
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
- Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
- Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 16.5 g, Fat 17.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 343.8 mg, Sugar 0.3 g
BASIC 100% WHOLE WHEAT PIE CRUST
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
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
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
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
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
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
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour - which is not so French - not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer's recipe for pâte brisée in "The Art of French Pastry," involves more butter than you're used to seeing in my recipes, but an occasional butter-based crust, especially when it's made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it's a vehicle for the foods that we want to move toward the center of our plates.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 2 9-inch pastry shells, 6 to 8 servings each
Number Of Ingredients 5
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.
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