Whole Grain Pie Crust Food

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.

THE BEST WHOLE WHEAT PIE CRUST

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.

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.

BANANA CREAM PIE WITH WHOLE GRAIN CHOCOLATE CRUST

Steps:

• For filling:
• Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For crust:
• Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
• Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.
• Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.

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 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.

ORGANIC WHOLE WHEAT PIE CRUST

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.

WHOLE WHEAT PASTRY CRUST

Steps:

• Combine flour, salt and wheat germ in bowl.
• Cut in butter until mixture is crumbly.
• Add egg yolk and water, stirring until mixture forms a ball.
• Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.