Add cubes of ⦠This recipe uses whole wheat pastry flour, and the resulting pie dough is delicate, more crumbly than flaky, and nuanced in flavor when compared to pie crusts made with all-purpose flour. This is my favorite flour that is only available in the south (or online!). For Single-Crusted Pies: Using as much flour as needed for dusting, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. The only rational interpretation I’ve found for this compulsion is that I consider pie to be the dessert translation of love. Add the shortening and use a pastry blender to mix it with the flour until itâs the size of small peas. Add butter and cut in using a pastry blender, or pulse in food ⦠The Best No Flour Pie Crust Recipes on Yummly | Cake Mix Pie Crust, Gluten Free* Classic Pie Crust, Easy No Flour Pie Crust ... pastry flour, baking powder, salt, ice water and 3 more. Notify me of replies to my comment via email. Scatter the butter and shortening pieces over the top. Ingredients. Both are 100% whole-grain; but the white wheat berries yield flour with a milder taste and lighter color. [Photographs: Vicky Wasik. Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Use as directed in your favorite recipe. If you are thinking a whole-grain pie crust isnât for you, let me say that this Whole Wheat Pie Crust is different. (If you donât have a pastry blender, you can use two forks or your fingers.) Fold in half once more, bringing the short sides together to create a thick block. I adapted this recipe from my all-time favorite crust recipe, The Ultimate Lard Pie Crust.This new recipe is made with healthy sprouted whole wheat flour instead of white flour ⦠I have a fierce, somewhat inexplicable desire to be a great pie baker. A full explanation of this process can be found here. Now, I’m not going to pretend that I am an expert pie-crust crimper. Hopefully, they’ll also mention something about my being a good person—while eating slices of pie. This is the fastest and easiest way to make a pie crust. We may earn a commission on purchases, as described in our affiliate policy. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. Pulse 8 to 12 times, until the butter is the size of chickpeas. I even browned the butter to see if the stronger flavor would allow me to use less. Embrace the butter and shortening. by Kittencalrecipezazz (66) View All Recipes I Want to Discover. Press it into the pan and bring it up on the sides, and ⦠Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. So hereâs how to make a whole wheat pie crust from scratch: Add whole wheat flour in a large mixing bowl, and make a well in the center. The clearest distinction between one recipe and another is the type of fat used. While I have many, many pies to bring into the world before I consider myself a “serious” pie baker, judging by the number of empty plates I’ve left in my wake thus far, I’m at least “respectable,” an honor I attribute to the fact that I finally broke down and started making my pie crust from scratch. Whole Wheat Pie Crust Recipe. However, that doesn’t mean it won’t be delicious! Add apples into prepared bottom pie crust, then cover apples with top crust. Read more: How to Make the Tastiest, Flakiest Whole Wheat Pie Crust (It's Not About Your Health). The whole-wheat crust definitely took an extra 20 minutes to brown the way my fiancé likes it. Itâs simple: whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat. Required fields are marked *. Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish). Bread Flour. My Grammy uses 100% shortening, while some of my favorite bakers like Deb and Joy swear by all-butter. Sift the flour (using a sieve or flour sifter) and then measure it. Wrap in plastic and refrigerate for 30 minutes. If needed, continue baking crust a few minutes more to brown along the bottom. Fortunately, my attempts to sneak whole-wheat flour into the pie crust were roaringly successful. Having a perfect pastry crust recipe is one of my secrets for a successful, less stressful holiday dinner. Once the ingredients are combined, pop the dough into the fridge for some extra chill time, then we are ready to roll. WELCOME! As it turns out, pie crust is neither time consuming, nor the baking equivalent of Mt. Using your fingertips, smash each cube flat—that's it! Ingredients 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, ⦠Can I adapt the Whole Wheat Pie Crust recipe to use this flour? I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces. Mix the flour and salt in a medium mixing bowl. Get these ingredients for curbside pickup or delivery! Its heartiness is perfect for savory applications like chicken pot pie and quiche, but it's graham-like flavor is an excellent match for fall fruit pies like apple and pear. Here are a few things to remember when creating a whole-wheat pie crust: My edges might never be Martha-perfect, but remember, perfect isn’t what we’re after. Lay one dough onto plastic wrap, sprinkle some flour on plastic wrap and on top of dough and lay another piece on top. Pulse the machine until the dough forms a shaggy ball. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods like pie crust, muffins, quick breads, pastries and cookies, yet it still retains the nutrients of the bran and germ. When room temperature exceeds 74°F, kitchen equipment and pantry staples will act as a heat source to the butter, creating a sticky dough. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but ⦠Cut the chilled vegan butter into the flour using a pastry blender or fork until the fat is in small pieces. For a Double-Crusted Pie: Using as much flour as needed for dusting, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Use this recipe for all of your favorite pies and quiches. Post whatever you want, just keep it seriously about eats, seriously. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Have you cooked this recipe? All products linked here have been independently selected by our editors. You could also try doing 1 cup whole wheat plus 2 cups all-purpose flour. Set the baking dish on a rimmed baking sheet and bake 30 minutes or until the crust is your version of perfectly brown. It just depends on what you prefer. And it turns out perfectly every time! If you use regular whole wheat flour vs. the whole wheat pastry flour, your crust will be more dense and have a more pronounced wheat flavor. (The parchment will prevent dough from absorbing any savory odors from the board.) Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. I tried Greek yogurt. This creamy sauce adds a little tang and a slight sharpness to beef. All-purpose flour. It doesn’t have to be perfect to be magnificent. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note). Repeat with remaining dough. In a 9-inch pie pan, combine all crust ingredients and mix with a fork. Then I added wheat gluten, as I do for bread, and voila! April 21, 2010 at 8:58 am. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. Homemade pie crust intimidated me. DELISH! White whole wheat flour is ground from white wheat berries, rather than from red wheat berries, the kind that become traditional whole wheat flour. Get our all-time MOST POPULAR treats. Cake flour alone lacks enough protein ⦠Stir in, in a ⦠I believed it to be hard, time-consuming, and a feat that could only be achieved by professional bakers and seasoned grandmothers (often one and the same). All-purpose flour works fine for most pies. Cut the butter and shortening into a small dice, then place them in the freezer while you prepare ⦠So here's mine! It is tender and flaky, but use plenty of flour when rolling it out and be careful when lifting it. I still do, though when white whole wheat flour is available Iâll use it in my pastries, cakes and cookies. For a Double-Crusted Pie: Using as much flour as needed for dusting, roll one piece into a 14-inch ⦠Use your hands to finish the mixing and then form a ball in the pan. 4 ounces all-purpose flour (about 1 cup minus 1 tablespoon; 110g), 4 ounces whole wheat flour (about 1 cup minus 1 tablespoon; 115g), plus more for dusting, 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight, 6 ounces unsalted butter (about 12 tablespoons; 170g), cold, 5 ounces cold tap water (1/2 cup plus 2 tablespoons; 140g). 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. Disclosure & Privacy Policy. Whole Wheat Olive Oil Crust recipe details: For years I made this crust using regular red whole wheat flour. Forget the butter knife method (or pastry knife, whatever you use). She's also the James Beard Awardâwinning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. I just made a strawberry pie last night with a whole wheat pastry flour crust. Itâs simple. Your email address will not be published. Whole wheat flour provides flavor and tenderness, while all-purpose flour adds strength. Mrs. Smithâs Deep Dish Flaky Pie Crust. It's also easy to make and doesn't require much more effort than traditional pie crusts. One round of folding creates eight major layers of flakiness with minimal fuss. Brush top crust with egg white, sprinkle with cinnamon if desired and bake 40 minutes ⦠I adore both sweets and veggies, and I am on a mission to save you time and dishes. Place the all purpose flour, whole wheat pastry flour, salt, and sugar in the bowl of a food processor fitted with a steel blade, then pulse a few times to combin. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Wrap in waxed paper or plastic wrap; chill for 30 ⦠Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. Place the dough on a lightly floured board and pat into a disk. Learn more on our Terms of Use page. Resift it into a bowl along with the salt. ... salt, unsalted butter, white whole wheat flour, cold water, maple syrup. Video: Serious Eats]. Divide in half with a sharp knife or bench scraper. All-purpose flour (11-12%) is a good middle-ground flour and also works well for pie crust. 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