You’ve come to the right place if you’re seeking for a quick and easy pie crust recipe that tastes great and is healthful. We’ll demonstrate how to prepare a wonderful whole wheat pie crust with just a few common ingredients in this blog post.
The pie crust helps the filling bake more evenly and keeps the bottom crust from becoming soggy or undercooked when it comes into contact with the heat of the oven.
This whole wheat pie crust is a terrific option if you’re baking pies on a large scale (think: wedding or bake sale). It works almost like a sponge, soaking up the filling juices as it bakes, making the crust flaky, crisp, and just soft enough to cut through.
Whole wheat pie crust is a delicious and healthy alternative to traditional pie crusts made with all-purpose flour. It is made with whole wheat flour, which is a more nutrient-dense option compared to all-purpose flour. Whole wheat flour contains more fiber, vitamins, and minerals than all-purpose flour, making it a healthier choice for those looking to eat a well-balanced diet.
The Best Flour to Make Whole Wheat Pie Crust:
All-purpose flour is a popular option when preparing pie crusts since it yields a soft, flaky crust that can be used for both sweet and savory pies. However, whole wheat flour is our preferred choice for pie crusts. Why? Because whole wheat flour’s nutty flavor and substantial texture are the ideal accompaniment to any filling,
What’s Special about Whole Wheat Pie Crust:
Whatever the shape, this dough bakes up soft, flaky, and crisp. However, it has the robust, nutty flavor of whole wheat instead of the buttery simplicity of a typical pie crust. Thus, it provides a wonderful counterpoint to flavors that are exceptionally rich or tart, such as cream cheese and key lime, as well as to autumnal flavors, such as apple and pecan.
Why to try this Whole Wheat Pie Crust:
One of the benefits of using whole wheat flour in pie crust is that it has a nuttier and slightly sweeter taste, which gives a nice depth of flavor to the crust. Additionally, the higher fiber content of whole wheat flour can help to keep you feeling full and satisfied for longer, making it a great option for those looking to manage their weight.
whole wheat pie crust is a delicious and healthy alternative to traditional pie crusts made with all-purpose flour. It is made with whole wheat flour, which is a more nutrient-dense option compared to all-purpose flour. It’s easy to make, has a nuttier and slightly sweeter taste, and a higher fiber content which helps to keep you feeling full and satisfied for longer. It’s a perfect choice for those looking to eat a well-balanced diet.
Whole Wheat Pie Crust Instructions:
Pulse the flour and salt in the food processor’s bowl. likewise cubed butter.
Once pea-sized particles start to form, pulse a few times.
Add 1 tablespoon of water at a time, pausing when your spoon is completely full.
Once the dough has just begun to form a ball, pulse and keep adding water.
the dough onto a surface that has been lightly dusted with flour. Divide the dough ball in half.
To make the crust, roll out the dough one ball at a time on top of the plastic wrap. Spread the dough into your pie pan and shape the edges by pressing the thumbs and pointers of your two other hands against the opposing sides of the dough.
As directed, continue making your pie recipe.
A top and a bottom crust will be provided. If your recipe just asks for a bottom crust, you can freeze one
Whole Wheat Pie Crusts Tips:
- Use cold butter: To make a flaky pie crust, it is important to use cold butter. Cold butter creates pockets of steam when it bakes, which helps to lift the crust and make it flaky.
- Add ice water gradually: When making the dough, add ice water gradually, one tablespoon at a time, until the dough comes together and forms a ball. Adding too much water can make the dough tough and difficult to roll out.
- Chill the dough: Chilling the dough before rolling it out will make it easier to handle and less likely to shrink while baking.
- Roll out the dough evenly: To ensure that your pie crust bakes evenly, roll out the dough to the desired thickness and make sure it is even all around.
- Use a pie weight: To prevent the crust from puffing up or shrinking while baking, use pie weights or dried beans to keep the crust in place.
- Pre-bake the crust: Pre-baking the crust before filling it with the pie filling will help to prevent the crust from becoming soggy.
- Customize it to your taste: Whole wheat pie crusts are very versatile, you can customize it to your taste by adding or substituting ingredients to suit your preferences or dietary restrictions, such as adding honey, maple syrup or sugar for a sweeter crust
Can Wheat Pie Crust be prepared in advance?
Yes! Turn the dough out, divide it in half, and shape each half into a ball when the dough has come together in the food processor. The, Until you’re ready to use it, wrap it up firmly in plastic wrap and keep it in the freezer or refrigerator. When removing the batter, give it exactly the right amount of time to soften so that it can roll without getting too heated.
Pre-Baking for pie crust:
Parbaking, also known as blind baking, includes temporarily baking the crust to stop liquid contents from escaping through it. If your recipe calls for parbaking, bake the crust for 15 minutes at 350°F with pie weights.
If your recipe calls for a baked pie crust (for example, pies that contain pudding), prick the dough all over with a fork, then bake it at 375°F for 20 to 30 minutes, or until it turns golden brown. Cool the crust down completely before filling.
Other Dessert Ideas:
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How to Make a Delicious Whole Wheat Pie Crust in Less Than an Hour
In the bowl of a food processor, pulse flour and salt. And cubed butter.
Pulse a few times until pea-sized pieces form.
Slowly add 1 tablespoon of water at a time, stopping when you fill up your spoon with water.
Pulse and continue to add water until a ball has just formed with the dough.
Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
Continue with your pie recipe as instructed.
You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.
- Amount Per Serving
- Calories 104