Flaky All Butter Whole Wheat Pie Crust Recipes

FLAKY ALL-BUTTER WHOLE-WHEAT PIE CRUST

Steps:

• Process flour and salt in a food processor. Scatter butter over flour; pulse until mixture resembles coarse cornmeal, 7-12 pulses.
• Drizzle 3 tablespoons of water over flour mixture. Pulse until mixture resembles wet sand and forms a dough when pinched, 5-10 pulses. (If the dough is too try, add additional water by teaspoon until a dough forms when pinched.)
• Transfer to a large piece of plastic wrap and gently form dough into a ball; wrap in plastic and flatten into a 5-inch disk. Refrigerate dough until very firm, at least 1 hour.
• Generously flour a work surface. Unwrap dough and lightly dust with flour. If needed, let dough stand at room temperature until it gives slightly when pressed; 5-10 minutes. Roll dough out into an ⅛-inch thick 13-inch round.
• Fold dough in quarters; place corner in center of a 9-inch pie plate. Gently unfold dough to cover plate, using one hand to pick up edges of dough and an index finger to press dough into corners and up sides. Trim dough overhang to ½-inch. (Use dough trimmings to patch any thin creased areas caused by folding). Tuck edges of dough under and crimp using thumbs and pointer fingers.
• Freeze dough-lined pie plate for 20 minutes. Prick bottom, sides and corners with a fork. Line dough with a piece of foil, pressing it flush against the corners, sides, and to cover the rim. Prick foil about a dozen places with a fork. Freeze shell for 30 minutes.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

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 PIE CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
• Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.