Whole Wheat Oil Free Pie Crust Recipes

WHOLE WHEAT OIL FREE PIE CRUST

Steps:

• Lightly grease a 9 inch pie plate or cut a circular piece of parchment paper to rest inside. Set aside.
• Add all the ingredients EXCEPT water to your food processor and process until combined, without over mixing.
• Lightly flour a sheet of parchment paper on your counter top, and gather the mixture from your processor with your hands to form a ball. If the mixture is very dry or crumbly add a tablespoon of water to your dough and mix it in very well, using your hands. (You shouldn't need the water if you weigh your flour using a kitchen scale.) You want a ball of dough, resembling a playdough consistency. Not too dry, and not so wet, that it's sticky.
• Place the dough on your floured parchment paper and sprinkle a touch of flour on top of your ball of dough, and on your rolling pin. Then use the rolling pin to stretch the dough into a circle that is roughly 10-11 inches wide. (A little wider than your plate.) The dough should be about 1/4 inch thick and do your best to stretch it as evenly as possible.
• Now, use the parchment paper to flip the dough over top your pie plate. Then gently remove the parchment paper. Use your hands to press the crust into the plate, along the bottom and edges. If you have any tears, use damp fingers to press and seal the dough back together.
• Then go around the edges and use a knife to trim any excess dough.
• Optional: Use your fingers to make a decorative design around the edges, if desired. (See process shots above.) It doesn't need to be perfect!
• Prick the bottom of your pie crust with a fork, all over to allow steam to escape and then bake.
• If you're making a pie with a no bake filling: Preheat the oven to 350 degrees F and blind bake the pie crust for 15-20 minutes, until the edges are golden and then remove from the oven. Let cool completely before filling for a pie that doesn't require further baking. For example my lemon pie, key lime, or strawberry pie.
• If you're making a pie that has a long cook time: Preheat the oven to 350 degrees F (For example, a blueberry or apple pie) and blind bake the pie crust for 10-15 minutes. Then remove from the oven and fill (no need to let cool first) and continue baking the recommended time for that recipe. (Typically anywhere between 40-60 minutes.) OR for a pie with a long cook time that doesn't require a blind bake, just fill it from raw and bake according to the directions of your pie. For example, my pecan pie does not require a blind bake.

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.

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 PIE DOUGH

Steps:

• Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
• Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.
• Very lightly butter two 9-inch tart pans. (If you can see butter you've used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
• To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.

WHOLE WHEAT MEDITERRANEAN PIE CRUST

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.

WHOLE WHEAT PIE CRUST

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.