THE BEST WHOLE WHEAT PIE CRUST
A tender, flaky whole wheat pie crust made with just 2 ingredients and without shortening. It's the perfect all-purpose base sure to make any pie more delicious and nutritious! (vegan option)
Provided by Kaleigh
Categories dessert
Time 10m
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, pulse flour and salt. And cubed butter.
- Pulse a few times until pea-sized pieces form.
- Slowly add 1 tbsp of water at a time, stopping when you fill up your spoon with water.
- Pulse and continue to add water until a ball has just formed with the dough.
- Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
- Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
- Continue with your pie recipe as instructed.
- You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.
Nutrition Facts : Calories 85 calories, Sugar 0 g, Sodium 98.1 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 7.2 g, Fiber 1.1 g, Protein 1.4 g, Cholesterol 15.3 mg
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.
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
MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"
This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).
Provided by Dee514
Categories Pie
Time P1DT3h
Yield 2 Pies (8 servings per pie), 16 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 532.1, Fat 18.4, SaturatedFat 10.1, Cholesterol 203.9, Sodium 169.3, Carbohydrate 80.1, Fiber 3.3, Sugar 47.7, Protein 13.8
WHOLE WHEAT PIE CRUST WITH OATS
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
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
WHOLE WHEAT PIE CRUST
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
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
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