Whole Wheat Pie Crust Recipes
Whole Wheat Pie Crust
Ingredients
1 1/2 cups whole wheat pastry flour, plus more for dusting
2 tablespoons sugar
1 tablespoon flaxseed meal
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
Pinch salt
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Zest of 1 lemon
6 tablespoons ice water
Directions
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 away from the side of the bowl.
Divide the dough in half and shape each half into a disk. On a floured surface, roll each disk out until about 1-inch thick. Wrap the disks in plastic wrap and refrigerate for 1 hour.
When ready to use the dough, remove the disks from the fridge and let stand for 10 minutes. When ready to use, roll the disks out to a 1/2-inch thickness and place into desired pie plate.
Cook’s Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.
Per Serving (6 servings per 2 pie crusts): Calories: 92; Total Fat: 3 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 14 grams; Sugar: 2 grams; Fiber: 2 grams; Cholesterol: 8 milligrams; Sodium: 35 milligrams
Whole Grain Pie Crust
Ingredients
- 3/4 cup whole-wheat flour
- 1/2 cup old-fashioned oats, finely ground
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter, cut into small pieces
- 2 to 3 tablespoons very cold water
Directions
Directions
COMBINE flour, ground oats, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together.
SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
TIPS:
• Substitute whole-wheat pastry flour for a finer textured, flakier pie crust.
• Oats can be finely ground in a food processor or blender.
• This whole-grain pie crust is great with LIBBY’S® Famous or Lighter LIBBY’S® Pumpkin Pie filling found on VeryBestBaking.com. No need to prebake the crust. Just substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.
• To make two crusts, double all ingredients, follow procedure above and divide dough in half.
• If a prebaked crust is needed for your recipe, preheat oven to 400º F. Bake for 8 to 10 minutes or until crust is golden brown. Cool completely on wire rack.
