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
WHOLE WHEAT YEASTED OLIVE OIL PASTRY
Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready.
Provided by Martha Rose Shulman
Yield Two 10-inch tarts
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 32 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
WHOLE WHEAT PASTRY DOUGH
Provided by Food Network
Time 20m
Yield 2 doughs
Number Of Ingredients 6
Steps:
- Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
WHOLE WHEAT TART CRUST
Full of fiber, this is an alternative to shop-bought white tart crust that is great for savory fillings.
Provided by Lean Cuisine
Categories Desserts Pies Pie Crusts
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
- Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
- Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 16.5 g, Fat 17.2 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 343.8 mg, Sugar 0.3 g
More about "whole wheat pastry crust recipes"
WHOLE-WHEAT PIE CRUST RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrsCategory Low-Calorie Summer Dessert RecipesCalories 106 per serving
- Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix.
- Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
- Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork or spoon. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom.
10 BEST WHOLE WHEAT PASTRY FLOUR RECIPES | YUMMLY
From yummly.com
BASIC WHOLE-WHEAT PIE DOUGH | RECIPES | COOK FOR …
From cookforyourlife.org
WHOLE WHEAT FILO DOUGH • DELICIOUS FROM SCRATCH
From deliciousfromscratch.com
WHOLE WHEAT PASTRY RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BASIC WHOLE-WHEAT TART DOUGH | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
WHOLE WHEAT PASTRY RECIPE | RECIPELAND
From recipeland.com
OAT AND WHOLE WHEAT PIE CRUST RECIPE - THE EVERYDAY FARMHOUSE
From theeverydayfarmhouse.com
OLIVE OIL WHOLE WHEAT PIE CRUST (VEGAN) - DEL'S COOKING TWIST
From delscookingtwist.com
WHOLE WHEAT PIZZA DOUGH RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHOLE WHEAT PUFF PASTRY DOUGH - NATASHA'S BAKING
From natashasbaking.com
WHOLE WHEAT OLIVE OIL CRUST - LETTY'S KITCHEN
From lettyskitchen.com
WHOLE WHEAT PIE CRUST {EASY AND FLAKY!} – WELLPLATED.COM
From wellplated.com
FLAKY, TENDER, AND NUTTY WHOLE WHEAT PIE CRUST RECIPE
From seriouseats.com
THE BEST WHOLE WHEAT PIE CRUST - LIVELY TABLE
From livelytable.com
TIPS FOR MAKING WHOLE WHEAT PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
THE PERFECT SPROUTED WHOLE WHEAT PASTRY CRUST - BUTTER FOR ALL
From butterforall.com
WHOLE WHEAT PASTRY FOR DOUBLE-CRUST PIE – HOME BAKING …
From homebaking.org
HOW TO MAKE THE BEST WHOLE WHEAT PIE CRUST • CRAFTING MY HOME
From craftingmyhome.com
HOW TO MAKE THE TASTIEST, FLAKIEST WHOLE WHEAT PIE CRUST
From seriouseats.com
WHOLE WHEAT OIL FREE PIE CRUST THIS HEALTHY KITCHEN
From thishealthykitchen.com
EASY WHOLE WHEAT QUICHE CRUST - EVERGREEN KITCHEN
From evergreenkitchen.ca
BASIC WHOLE WHEAT PASTRY | THE SAVAGE FEAST
From thesavagefeast.com
HEALTHIER WHOLE WHEAT PIE CRUST (MAKES 2) - SUGAR-FREE MOM
From sugarfreemom.com
QUICK(ER) WHOLE WHEAT PUFF PASTRY • THE BOJON GOURMET
From bojongourmet.com
WHOLE WHEAT PASTRY FLOUR - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
WHOLEMEAL SHORTCRUST PASTRY | HOW TO MAKE WHOLEMEAL
From bakingmad.com
THE EASIEST WHOLE WHEAT PIZZA DOUGH RECIPE - COOKIE AND KATE
From cookieandkate.com
WHOLE WHEAT PASTRY DOUGH | RICARDO
From ricardocuisine.com
WHOLE WHEAT PIE CRUST - EVERYDAY PIE
From everydaypie.com
WHOLE WHEAT PASTRY CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WHOLE WHEAT PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE: WHOLE WHEAT PIE CRUST | WHOLE FOODS MARKET
From wholefoodsmarket.com
WHOLE WHEAT PIE CRUST RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
OIL PIE CRUST (EASY, NO ROLL PIE CRUST!) – WELLPLATED.COM
From wellplated.com
QUICHE WITH A SUPER EASY WHOLE-WHEAT CRUST (+ A VIDEO!)
From 100daysofrealfood.com
THE BEST WHOLE WHEAT PIZZA DOUGH - CONNOISSEURUS VEG
From connoisseurusveg.com
WHOLE WHEAT PASTRY DOUGH - PAULA DEEN
From pauladeen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts #easy #crusts-pastry-dough-2
You'll also love