Bernaies Whole Wheat Flour Paste Pie Crust Recipes

WHOLE-WHEAT PIE DOUGH

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.

THE BEST WHOLE WHEAT PIE CRUST

Steps:

• 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 tbsp 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.

BASIC 100% WHOLE WHEAT PIE CRUST

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.

WHOLE WHEAT PASTRY CRUST

Steps:

• Combine flour, salt and wheat germ in bowl.
• Cut in butter until mixture is crumbly.
• Add egg yolk and water, stirring until mixture forms a ball.
• Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.

WHOLE WHEAT PIE CRUST

Steps:

• Cut butter into small chunks and place in a bowl in the freezer.
• Mix together sifted flour, sugar, and salt.
• Use a mixer with a beater attachment or pastry cutter to beat the butter, and flour mixture together until very crumbly.
• Add a few tablespoons of cold water to the mixture and mix with dough hooks. Add more water as needed until the dough comes together nicely.
• On a lightly floured, flat surface, roll dough into a ball and press flat into a disk. Wrap in plastic wrap and place in fridge for at least two hours. Alternatively, if you are in a time crunch, place dough in freezer for 10 minutes.
• Remove dough from fridge and cut in half. Roll out 1 half of the dough to fit a 9 inch pie plate. Work quickly to avoid the streaks of butter going through the dough from melting. Put other half back into the fridge. Place rolled out pie dough into pie form and press into the bottom and the sides evenly.
• Put back into the fridge.
• Continue here to make the pie filling and lattice.

WHEAT-FREE PIE CRUST

Steps:

• Mix together flour and salt.
• Cut in margarine with pastry blender.
• Add just enough water for dough to hold together.

BERNAIE'S FLOUR PASTE PIE CRUST

Steps:

• Preheat oven to 450°.
• Sift 2 cups of all-purpose flour into a large bowl. Add 1 tsp. salt and mix.
• Measure out 1/3 cup of the above mixture and place it into a small bowl. Stir 1/4 cup water into it to form a paste.
• Cut 2/3 cup shortening into the flour mixture in the large bowl, with a pastry blender or your hands, until the grains are the size of small peas.
• Add the flour paste into the large bowl and work it with your hand until it is well incorporated and the dough forms a ball (do NOT over mix the dough or it will become tough).
• Roll the dough out, place into a pie pan, chill for 15 minutes to half an hour. (may also be frozen and placed in a ziplock bag at this point).
• Bake for 8 to 10 minutes.
• Cool before filling (and possibly re-baking).

BERNAIE'S WHOLE-WHEAT FLOUR-PASTE PIE CRUST

Steps:

• Preheat oven to 450°. Sift, then measure ..... 1 cup of all-purpose flour PLUS 1 cup of whole wheat flour Resift it into a bowl with: ..... 1 teaspoon of salt Measure 1/3 cupful of this mixture and place it into a small bowl. Stir into it, to form a small paste: ..... 1/4 cup water Cut into the flour mixture in the first bowl, with a pastry blender, until the grain in it is the size of small peas: ..... 2/3 cup + 1 Tbsp shortening Stir the flour paste into the dough. Work it with your hand until it is well incorporated and the dough forms a ball.* Roll the dough out, place into a pie pan, chill, then bake for 8 to 10 minutes. Cool before filling (and possibly re-baking). * Do NOT over mix the dough or it will become tough.