Whole Wheat Pie Crust Recipes

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BASIC 100% WHOLE WHEAT PIE CRUST



Basic 100% Whole Wheat Pie Crust image

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

¾ cup whole wheat flour
1 tablespoon wheat gluten
½ teaspoon salt
¼ cup vegetable shortening
2 tablespoons water
1 teaspoon water, or more as needed
21 tablespoons whole wheat flour, or as needed

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

EASY WHOLE WHEAT PIE CRUST



Easy Whole Wheat Pie Crust image

So quick to make, and the brown sugar adds a little extra sweetness to the crust. Good workout for your arms too! FYI: One reviewer said to use "soft wheat" instead of "hard wheat"...I have only ever used the flour that is labeled "whole wheat flour" or "white whole wheat flour," no mention of hard or soft, so I'm not sure what that's about. It seems none of my other reviewers have had that problem.

Provided by JelsMom

Categories     Pie

Time 10m

Yield 2 crusts

Number Of Ingredients 5

2 1/2 cups whole wheat flour
2 tablespoons light brown sugar
1 cup vegan shortening
1/2 cup cold water
1/8 teaspoon sea salt

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.

WHOLE-WHEAT PIE CRUST



Whole-Wheat Pie Crust image

It's hard to find a healthy pie crust recipe. While high in fat calories, the coconut oil in this recipe at least makes it a healthy fat. I'd always had trouble getting whole-wheat pie crusts to taste good, but in this case the coconut oil gives it a texture, lightness, and flakiness that whole wheat crust has a hard time obtaining with other fat sources. With pie crust, which has just a few simple, plain ingredients, the success of the finished product depends solely on technique. This method is my own. I've perfected it over the years and will do my best to explain the process in this recipe. Too much working of the dough can make the difference between tough and common or flaky and memorable. You can apply these techniques to any pie crust you make, whole wheat crust or not. Once you turn out this type of a pie crust, you will never want to use a purchased crust again.

Provided by NancyAnne

Categories     Vegan

Time 15m

Yield 1 8 or 9-inch pie crust

Number Of Ingredients 3

2 cups whole wheat flour (do yourself a favor and use King Arthur- the texture is superior)
1/4 teaspoon salt
2/3 cup coconut oil

Steps:

  • Standard method (by hand): In a medium bowl, stir together the flour and salt with a table fork. Taste it for salt. If you feel you need a little more, now is the time to add it. Dump the coconut oil into the middle of it and, before you do anything else, fill the cup you used for the coconut oil half way with ice, then add water until it is almost full. You want to give enough time for the water to get ice cold.
  • Still using the same fork, cut the coconut oil into the flour mixture until it is in almost microscopic pieces. You want them to be very small and well integrated into the flour. At this point, pour just a couple of tablespoons of water into the flour mixture. Working quickly and lightly with the same fork, gently mix the water into just the section of the dough that the water hit when it went into the bowl. Add a couple of more tablespoons of water (just estimate with your eyes) in to another section of the flour mixture in the bowl and quickly mix it inches You may need to add more water to your ice in your cup.
  • At this point, the dough may be trying to hold together a bit, and that's a good thing. Continue to work little bits of water in until the dough just starts to hold together fairly well when you press it with your hands.
  • If you have a food processor, the process is even easier: Instead of mixing in a bowl, put the flour and salt into your processor with the blades attached and pulse to combine them. Unplug, then taste for salt (you don't want to whack your fingers off!). Now add in the coconut oil and fill the cup it was in with ice and water. While the water chills, pulse the coconut into the flour mixture until you can't see any chunks anymore. Adding just a tablespoon or two at a time, pulse the water into the flour mixture. When it just begins to hold together, you are ready to shape it.
  • At this point, regardless of the mixing method, turn the dough out onto a floured surface, keeping the water nearby. Roll the dough out, aiming for a round-ish shape. Be prepared- it is probably going to crumble a bit. That is what the remaining water is for. Use the cold water as glue to hold pieces of dough together and continue flouring (to keep it from sticking to the rolling pin) and rolling until the dough is the thickness and size you want for your pie plate. You don't want to over-roll, as handling it too much will toughen it, but do roll it wide enough for about an inch of hangover on the sides once it is in the pan.
  • Gently fold the dough around the rolling pin and use it to transfer the dough to the pie plate. Carefully press the dough into the bottom of the plate and shape the edge of your crust however you want (I usually roll mine under and pinch it to seal and make a pretty edge). It's probably not going to look picture-perfect, but this is the sign of a homemade crust.
  • Continue on with whichever your recipe you are making. This works as well for a quiche or pot pie as it does for a dessert pie.
  • If you have leftover pie crust, roll it out again and cut it into short strips (shape does not matter). Sprinkle with cane sugar and cinnamon and bake in the oven at 375 for 8-10 minutes, or until light brown. If you have small children this is a great time to give them your already dusty cutting board and rolling pin, along with some cookie cutters and whatever else you trust them with, and let them make their own "pie crust cookies". You don't need to worry about them nibbling dough, as there is nothing in this that will really hurt them. (Although they may not be hungry for dinner.) My kids used to have a lot of fun doing this! I would always bake their creations and let them have them as a special treat.

WHOLE WHEAT MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

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

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

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 PIE DOUGH



Whole-Wheat Pie Dough image

Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour - which is not so French - not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer's recipe for pâte brisée in "The Art of French Pastry," involves more butter than you're used to seeing in my recipes, but an occasional butter-based crust, especially when it's made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it's a vehicle for the foods that we want to move toward the center of our plates.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield 2 9-inch pastry shells, 6 to 8 servings each

Number Of Ingredients 5

222 grams French-style butter such as Plugrá (8 ounces, 1 cup), at room temperature
175 grams whole-wheat flour or whole-wheat pastry flour (approximately 1 1/2 cups less 1 tablespoon)
175 grams unbleached all-purpose flour (approximately 1 1/2 cups less 1 tablespoon)
7 grams fine sea salt (1 teaspoon)
92 grams water (6 tablespoons)

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 PIE CRUST



Whole Wheat Pie Crust image

Perfect whole wheat crusts for dessert pies.

Provided by emarika

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 16

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 ¼ cups whole wheat flour
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon baking powder
1 cup vegetable shortening
½ cup ice water

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.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 15.1 g, Fat 13.1 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 161.7 mg, Sugar 0.9 g

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WHOLE WHEAT PIE CRUST - PAULA DEEN
Preheat the oven to 375 degrees F. In a medium bowl, whisk the flour, sugar, flaxseed meal, cinnamon, baking powder and salt. Place the mixture into a food processor and add the butter and lemon zest. Pulse until the butter and lemon zest begin to make the mixture crumbly. Drizzle in the water while you pulse the dough until it starts to pull ...
From pauladeen.com
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PERFECT FLAKY WHOLE WHEAT PIE CRUST - RAISING ARROWS
2014-03-11 Flaky Whole Wheat Pie Crust. 2 c. whole wheat pastry flour. 1 tsp salt. 3/4 c. coconut oil. 1/4 c. water. Stir together flour and salt in a medium mixing bowl. Meanwhile, melt 3/4 c. coconut oil and pour into a 1 cup liquid measuring cup. Add 1/4 c. water to the measuring cup, giving you a total of 1 cup of liquid.
From raisingarrows.net
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WHOLE WHEAT PIE CRUST {FLAKY ALL BUTTER PIE CRUST RECIPE}
2015-11-13 Instructions. Combine the flour, salt and wheat germ in a medium-sized bowl. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the ice water over the flour mixture and mix with a large fork. The pastry should be just moist enough to …
From tastesoflizzyt.com
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CHICKEN POT PIE WITH A WHOLE WHEAT CRUST - MY NOURISHED HOME
2015-03-08 4. Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute.
From mynourishedhome.com
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WHOLE WHEAT OIL FREE PIE CRUST - THIS HEALTHY KITCHEN
2021-02-27 Transfer the dough to a sheet of parchment paper that has been lightly dusted with flour. (photo 3) Sprinkle a little more flour on top of the dough, and your rolling pin. (photo 4) Now stretch your dough into a circle that’s approx. 10-11 inches wide. (A little wider than your pie plate.) (photos 5-6)
From thishealthykitchen.com
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PECAN WHOLE WHEAT PIE CRUST - SIMPLY SCRATCH
2014-11-17 Instructions. Place the pecan halves into your food processor and pulse until chopped. Transfer to a small bowl and set off to the side. Add the flours, sugar and salt to the food processor bowl and pulse to combine. Add butter and pulse again, the butter should be …
From simplyscratch.com
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FLAKY, TENDER, AND NUTTY WHOLE WHEAT PIE CRUST RECIPE - SERIOUS …
2020-04-15 With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight.
From seriouseats.com
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Top Asked Questions

How do you make whole wheat pie crust with wheat germ?
Wheat flour and wheat germ keep this All Butter Whole Wheat Pie Crust full of healthy whole grains. Read about our tricks for a healthier, flaky pie crust. Combine the flour, salt and wheat germ in a medium-sized bowl. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
How do you make the crust of a pie crust?
To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
What is white whole wheat pie crust made of?
This pie crust is flaky, tender, easy-to-handle, and whole wheat! White whole wheat gives you all the health benefits of traditional whole wheat, with a milder taste. To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl. Add the shortening, working it in until the mixture is evenly crumbly.
Can I use whole-wheat flour in a pie crust?
Embrace the butter and shortening. Fortunately, my attempts to sneak whole-wheat flour into the pie crust were roaringly successful. A blend of half all-purpose, half whole-wheat pastry flour still gives a tender, flakey texture, and the whole wheat adds a light, nutty flavor that’s delightful combined with any pie or quiche filling.

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