Whole Wheat Pie Crust Dough
With only half a cup of all purpose flour, this whole grain pie crust is nutritious as well as delicious. Whether or not that 1/2 cup of all purpose flour is bleached or unbleached is a personal matter--no judgment here! I am already impressed that you are considering using this healthy crust for your next dessert or savory pot pie. This recipe makes a single pie crust so you will need to double the ingredients if you are making a pie with crust on both the top and bottom like an
apple pie or a chicken pot pie.
Ingredients for single pie crust:
1 cup white whole wheat flour
1/2 cup all purpose flour
2 tsp sugar
1/2 tsp salt
1 stick (½ cup) cold, salted butter
6 tbsp cold milk
Directions:
In a large mixing bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter or simply grate the butter with your cheese grater and finish cutting it in with a fork. The largest pieces of butter should be pea sized and evenly distributed.
Pour the milk into the mixture, and use the fork to stir the dough. Do not stir too much or your crust won’t be as flaky. Form the crust into a ball, kneading it only a couple of times in the bowl to incorporate any dry powder into the ball. Refrigerate until ready to use.
When ready to bake your pie, roll out dough or press directly into pie pan. If desired, decorate the crust by making indentations around the edge with a fork. Bake this pie crust just as you would a store bought unbaked pie crust. Simply follow the instructions for whatever pie recipe you are using. Note: This hearty crust may be a little firmer than what you are used to. I do not recommend trying to eat it with a plastic fork.
Tip: Depending on the oven temperature and how long you are baking the crust, you may want to use a pie shield or a little bit of foil around the edges of the pie to protect it from burning during baking. That said, I baked my sweet potato pie for 60 minutes at 350 and did not need to cover the crust.
This dough isn't something you make just for the health benefits or to impress an orthorexic guest... (You may have to look that word up--it's a new one I've been dying to use!) Seriously, though...this crust actually tastes better than crust made with only refined white flour. Try it for yourself!
Ingredients for single pie crust:
1 cup white whole wheat flour
1/2 cup all purpose flour
2 tsp sugar
1/2 tsp salt
1 stick (½ cup) cold, salted butter
6 tbsp cold milk
Directions:
In a large mixing bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter or simply grate the butter with your cheese grater and finish cutting it in with a fork. The largest pieces of butter should be pea sized and evenly distributed.
Pour the milk into the mixture, and use the fork to stir the dough. Do not stir too much or your crust won’t be as flaky. Form the crust into a ball, kneading it only a couple of times in the bowl to incorporate any dry powder into the ball. Refrigerate until ready to use.
When ready to bake your pie, roll out dough or press directly into pie pan. If desired, decorate the crust by making indentations around the edge with a fork. Bake this pie crust just as you would a store bought unbaked pie crust. Simply follow the instructions for whatever pie recipe you are using. Note: This hearty crust may be a little firmer than what you are used to. I do not recommend trying to eat it with a plastic fork.
Tip: Depending on the oven temperature and how long you are baking the crust, you may want to use a pie shield or a little bit of foil around the edges of the pie to protect it from burning during baking. That said, I baked my sweet potato pie for 60 minutes at 350 and did not need to cover the crust.
This dough isn't something you make just for the health benefits or to impress an orthorexic guest... (You may have to look that word up--it's a new one I've been dying to use!) Seriously, though...this crust actually tastes better than crust made with only refined white flour. Try it for yourself!
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| Homemade Whole Wheat Pie Crust |
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