Whole wheat flour is the defining magic of a graham cracker, the irresistible nuttiness of a bran muffin, the subtle crunch of a digestive biscuit, and the toasty sweetness of a Wheat Thin (homemade or otherwise). Wrap in plastic and refrigerate for 30 minutes. It is tender and flaky, but use plenty of flour when rolling it out and be careful when lifting it. Add apples into prepared bottom pie crust, then cover apples with top crust. Use Bob's Red Mill Whole Wheat Pastry Flour in … 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. Wrap with plastic and refrigerate at least 2 hours and up to overnight. While I do think that making a perfect pie crust from scratch requires long practice, fortunately for us, the distinction between “perfect” pie crust and “darn good” pie crust is a minute one, and darn-good pie crust can be made by just about anyone with a positive attitude and a willingness to embrace butter. Lay one dough onto plastic wrap, sprinkle some flour on plastic wrap and on top of dough and lay another piece on top. Whole wheat flour provides flavor and tenderness, while all-purpose flour adds strength. ... salt, unsalted butter, white whole wheat flour, cold water, maple syrup. Can I adapt the Whole Wheat Pie Crust recipe to use this flour? Subscribe to our newsletter to get the latest recipes and tips! I adapted this spelt flour recipe from a cousin's wheat flour recipe that worked well. 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. (If you don’t have a pastry blender, you can use two forks or your fingers.) 12. Pie crust is worth doing properly. This is my favorite flour that is only available in the south (or online!). At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but … Have you cooked this recipe? Create an account to easily save your favorite projects and tutorials. Then I added wheat gluten, as I do for bread, and voila! She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Cool at least 20 minutes before serving. Stir in, in a … Add butter and cut in using a pastry blender, or pulse in food … Fold the 10-inch sides to the center, then close the newly formed packet like a book. If you are thinking a whole-grain pie crust isn’t for you, let me say that this Whole Wheat Pie Crust is different. Cake flour alone lacks enough protein … Forever dedicated to lightening up my favorite comfort foods, I conducted a series of healthier pie crust recipe experiments. I tried Greek yogurt. Once chilled, divide the dough in two. Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Divide in half with a sharp knife or bench scraper. Try not to overwork the dough so it stays flakey, rather than chewy. 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. 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 … Use both immediately or wrap and refrigerate for up to two days or freeze for up to two months. Bread flour (~13-14% protein) yields a tougher result, so I don’t recommend bread flour for this recipe. 1 Tbs Sugar or Maple Syrup Optional (adds a caramelized flavor) … Place the dough on a lightly floured board and pat into a disk. Some of the pieces will be small and others will be larger (about the size of a thumnail). If you see something not so nice, please, report an inappropriate comment. Once the ingredients are combined, pop the dough into the fridge for some extra chill time, then we are ready to roll. 2 cups white whole wheat flour or whole wheat pastry flour (I like Bob’s Red Mill) Brush top crust with egg white, sprinkle with cinnamon if desired and bake 40 minutes … Resift it into a bowl along with the salt. 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. Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish). In a 9-inch pie pan, combine all crust ingredients and mix with a fork. I have a fierce, somewhat inexplicable desire to be a great pie baker. 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. (The parchment will prevent dough from absorbing any savory odors from the board.) However, that doesn’t mean it won’t be delicious! Add the remaining water one tablespoon at a time, just until the dough is moist enough to hold together with a small portion is pinched between your fingers. 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). This creamy sauce adds a little tang and a slight sharpness to beef. Press it into the pan and bring it up on the sides, and … Now, I’m not going to pretend that I am an expert pie-crust crimper. You can brush with a little whole milk and sprinkle with sugar before placing into the oven for a shiny crust. Wrap in plastic wrap and chill for 1/2 an hour. Having a perfect pastry crust recipe is one of my secrets for a successful, less stressful holiday dinner. We’re after darn good, and this whole wheat pie crust is all of that and more. Walnut Pie Crust Diamond Of California. The butter/shortening ratio in this recipe from Ina Garten (mostly butter, some shortening) nails both flakey and flavor, and the final version of today’s whole wheat pie crust recipe is closely based on it. Use cold butter to ensure that the dough holds together well. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Mix flour with salt in a medium bowl or food processor. Hopefully, they’ll also mention something about my being a good person—while eating slices of pie. 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. I swapped part of the butter for oil. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces. Required fields are marked *. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. If needed, continue baking crust a few minutes more to brown along the bottom. Crimp or shape crust as desired. Some comments may be held for manual review. 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. I hope that helps! 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