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
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
LOW FAT HONEY WHEAT PIE CRUST
My husband loves pie, so tonight my son and I created this recipe which received two thumbs up from Dad. Wheat bran sneaks in fiber and iron and cuts down the calories. He is still not aware that it contains reduced fat mayo. Sssh.
Provided by Jessie Lee D
Categories Dessert
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix flour, bran and salt in a large bowl.
- Add mayonnaise and honey and stir until crumbly.
- Add water 1 tablespoon at a time and stir with fork until dough forms.
- Roll out on bran-floured surface.
- Bake 15-20 minutes until golden.
- Use this in your favorite recipe.
Nutrition Facts : Calories 72.7, Fat 0.3, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 16.4, Fiber 2, Sugar 2.2, Protein 2.2
LOWER FAT PIE CRUST
The flavor is great, and almost as flaky as the full-fat version. A great substitute when you need to cut the fat in a favorite pie! This makes enough dough for an 8 or 9 inch two-crust pie.
Provided by Elisa72
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour and salt in a large bowl.
- Cut in the shortening until it is distributed evenly.
- Add the applesauce and mix until blended evenly.
- Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
- Work the dough into a ball, then turn onto a floured board and roll out as needed.
- If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Nutrition Facts : Calories 197.2, Fat 8.8, SaturatedFat 2.2, Sodium 294.4, Carbohydrate 26, Fiber 1, Sugar 0.1, Protein 3.2
LOW-FAT ALL-PURPOSE PIE CRUST
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
- With machine running, add low-fat buttermilk until dough just holds together.
- Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 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
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