The Perfect Sprouted Whole Wheat Pastry Crust Recipes
THE PERFECT SPROUTED WHOLE WHEAT PASTRY CRUST
This properly prepared pastry crust is perfect for sweet and savory pies, pastries, shells, quiche, and tarts.
Provided by Butter For All
Time 15m
Number Of Ingredients 7
Steps:
- Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
- Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
- Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
- Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
- Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
- Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
WHOLE WHEAT PASTRY CRUST
If you prefer to bake with whole grains instead of white flour, then this is the pie crust for you! It's easy to put together and tastes great. This crust has a hearty flavor that pairs especially well with a sausage quiche, but it's great for fruit pies too! The recipe is from "Whole Foods For the Whole Family," a La Leche League cookbook.
Provided by A Messy Cook
Categories Dessert
Time 15m
Yield 1 pie crust
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1296.3, Fat 88.2, SaturatedFat 53.1, Cholesterol 402.5, Sodium 1190, Carbohydrate 113.2, Fiber 19.2, Sugar 0.8, Protein 25.5
SPROUTED WHEAT PIE CRUST
This is a real food, no-fail staple that can be made with spelt, whole wheat, or sprouted wheat. When using sprouted wheat, you may need to add more water to make the desired consistency. I like to make pie crusts ahead of time and freeze them. This recipe makes one crust and lattice for the top. Doubling the recipe will give you three crusts.
Provided by powerpuffs3k
Categories Dessert
Time 15m
Yield 1 1/2 crusts
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1048.3, Fat 88.2, SaturatedFat 37.5, Cholesterol 108.3, Sodium 1864.6, Carbohydrate 61.3, Fiber 1.6, Protein 11.2
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