Whole Wheat Mediterranean Pie Crust Recipes
GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Provided by Martha Rose Shulman
Categories project
Time 1h30m
Yield Two 9- or 10-inch tarts
Number Of Ingredients 7
Steps:
- Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
- To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams
BASIC 100% WHOLE WHEAT PIE CRUST
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. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.
Provided by Misti
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g
WHOLE WHEAT MEDITERRANEAN PIE CRUST
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Provided by Martha Rose Shulman
Categories project
Time 1h15m
Yield Enough for two 9- or 10-inch tarts
Number Of Ingredients 6
Steps:
- In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
- Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
- Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram
THE BEST WHOLE WHEAT PIE CRUST
A tender, flaky whole wheat pie crust made with just 2 ingredients and without shortening. It's the perfect all-purpose base sure to make any pie more delicious and nutritious! (vegan option)
Provided by Kaleigh
Categories dessert
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 85 calories, Sugar 0 g, Sodium 98.1 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 7.2 g, Fiber 1.1 g, Protein 1.4 g, Cholesterol 15.3 mg
MEDITERRANEAN WHOLE WHEAT PIZZA
This is a tangy, flavorful Mediterranean-style pizza inspired by a restaurant version I loved.
Provided by edanielley
Categories Main Dish Recipes Pizza Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place pizza crust onto a floured work surface and spread with pesto. Arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. Top with feta cheese.
- Bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 18.6 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 5.4 g, Sodium 818.6 mg, Sugar 0.4 g
WHOLE WHEAT MEDITERRANEAN PIE CRUST
Number Of Ingredients 1
Steps:
- PREPARATION In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust. Tip Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.
More about "whole wheat mediterranean pie crust recipes"
WHOLE-WHEAT PIE CRUST RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrsCategory Low-Calorie Summer Dessert RecipesCalories 106 per serving
- Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix.
- Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
- Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork or spoon. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom.
WHOLE WHEAT PIE CRUST {FLAKY ALL BUTTER PIE CRUST RECIPE}
From tastesoflizzyt.com
Reviews 3Category DessertServings 8Total Time 35 mins
WHOLE WHEAT MEDITERRANEAN PIE CRUST — RECIPES FOR HEALTH ...
From nytimes.com
Estimated Reading Time 6 mins
RECIPE: CHICKEN POT PIE WITH WHOLE WHEAT CRUST - BLUE APRON
From blueapron.com
2.8/5 (638)Servings 3Cuisine AmericanCalories 615 per serving
WHOLE WHEAT PIE CRUST | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
WHOLE WHEAT MEDITERRANEAN PIE CRUST - DINING AND COOKING
From diningandcooking.com
WHOLE WHEAT PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (17)Calories 180 per servingTotal Time 1 hr
- To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.
- Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
- Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is nearly cohesive. If you grab a handful, some of it will hold together, but some will crumble away.
- Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
- Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough.
- Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this rest period allows the flour to absorb the water, making the dough easier to roll out.
- When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
- Roll the dough to the size needed (about 12" to 13" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.
WHOLE WHEAT PIE CRUST {EASY AND FLAKY!} – WELLPLATED.COM
From wellplated.com
4.6/5 (9)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Cut the butter and shortening into a small dice, then place them in the freezer while you prepare the rest of the ingredients. 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. Scatter the butter and shortening pieces over the top. Pulse 8 to 12 times, until the butter is the size of chickpeas. Some of the pieces will be small and others will be larger (about the size of a thumnail).
- With the machine running, add 4 tablespoons ice water to feed tube. 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. Pulse the machine until the dough forms a shaggy ball. Place the dough on a lightly floured board and pat into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Once chilled, divide the dough in two. Use both immediately or wrap and refrigerate for up to two days or freeze for up to two months.
MEDITERRANEAN DIET WHOLE WHEAT PIZZA CRUST - FOOD WINE AND ...
From foodwineandlove.com
Cuisine MediterraneanTotal Time 2 hrs 15 minsCategory DinnerCalories 136 per serving
- Spray or oil a large bowl and set the bowl aside. Start by dissolving the yeast in the warm water with the sugar (or alternative choice). Simply combine them together and five them a quick stir with a fork. I like to do this in my mixing bowl that I will use to mix this recipe in.
- While this is ‘proofing’ you can attach your dough hook to your mixer. Tip: spray the hook with nonstick for an easier clean up later on.
- When the yeast and water mixture begins to bubble, it is ready to move on. This should happen in 5-10 minutes. Add the olive oil and the salt to the yeast mixture and give it a quick stir. Then add a cup of the flour. Mix this on a slow speed for about a minute and then add another cup of flour. Mix for a minute and then add one more cup of flour. However, continue to mix until your dough forms a ball. If the dough is too wet and a ball does not start to form after a few minutes you can slowly add the remaining flour until you get a ball formed. I’ve made this recipe many times and I have found that every time it takes me a different amount of flour to get the dough to form a ball. The whole process of mixing should take about 10 minutes.
- Place the ball of dough into the bowl that your prepped in the first step. I like to rotate the ball to ensure that it is therefore evenly coated. You can even give it a quick spray of olive oil on the top to make sure that it gets coated too. Cover the bowl with a clean kitchen towel and allow the dough to rise. I like to place my covered bowl on top of the microwave or refrigerator. It should take about an hour to 1 1/2 hours for the dough to double in size.
OLIVE OIL WHOLE WHEAT PIE CRUST (VEGAN) - DEL'S COOKING TWIST
From delscookingtwist.com
5/5 (2)Category Quiches And PizzasCuisine HealthyTotal Time 25 mins
- Preheat the oven to 410°F (210°C) and grease a 9 to 11-inch (23 to 28 cm) pie dish or tart pan with oil. Set aside.
- In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
- Pre-bake the crust for about 10 minutes, then add the fillings of your choice for a savory tart or quiche and bake again according to quiche recipe instructions.
HOW TO MAKE PERFECT PIE CRUST | WHOLEFULLY
From wholefully.com
Reviews 10Calories 275 per servingCategory Desserts
- Add in the butter, and pulse until the butter resembles the texture of small pebbles—slightly smaller than peas. All the butter doesn’t have to be cut up. It’s better to err on the side of too big butter pieces than too small.
- Working a tablespoon at a time, add in the ice water and pulse the food processor until combined. After each addition, grab a handful of the mixture and squeeze it together. When it stays together without crumbling (it usually takes about four tablespoons for me), you are done.
- Dump the crumbly meal onto a clean work surface and, using your hands, form into a solid lump, then into a disc. Work as quickly as possible because the heat in your hands will melt the butter. The disc doesn’t have to be perfect.
OIL PIE CRUST (EASY, NO ROLL PIE CRUST!) – WELLPLATED.COM
From wellplated.com
5/5 (1)Total Time 1 hr 15 minsCategory Breakfast, Casserole, Dessert, DinnerCalories 227 per serving
MEDITERRANEAN VEGETABLE QUICHE WITH FETA CHEESE - DEL'S ...
From delscookingtwist.com
Cuisine MediterraneanCategory Quiches And PizzasServings 6-8Total Time 25 mins
- Heat olive oil in a large sauté pan. Once hot, add onions and sauté for a few minutes until soft and tender, stirring often. Add diced bell pepper and sauté a few more minutes, stirring from time to time. Sprinkle some dry thyme or herbes de Provence, season with salt and pepper, and give a good stir. Finally add spinach and cook until wilted. Turn off the heat and set aside.
MEDITERRANEAN PIZZA WITH WHOLE WHEAT CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 189 per servingTotal Time 1 hr 43 mins
- Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
RECIPE: 100% DELICIOUS WHOLE WHEAT PIE CRUST - BRUCE BRADLEY
From brucebradley.com
5/5 (2)Category Desserts & TreatsCuisine AmericanTotal Time 15 mins
- In a food processor, pulse the flour, sugar, salt and butter into the texture of little peas— you don’t want the butter all mixed in!
- Divide the ball into two balls, flatten each ball slightly, then wrap in waxed paper and place in a zippered bag.
TIPS FOR MAKING WHOLE WHEAT PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
- Give your whole wheat pie crust a rest before rolling it out. Your dough will soften up and roll out smoother after the wheat has had a chance to rest.
- Whole wheat flour absorbs more liquid than all-purpose flour. But that doesn’t necessarily mean you need to add more water to your dough. Treat whole wheat flour the same as all-purpose; it will let you know when it’s had enough.
- Substituting a little orange juice for water helps with whole wheat pie crust's flavor. This trick works well, whether you're using white whole wheat or traditional whole wheat.
- Handle the dough for whole wheat pie crust as little as possible. As with making any pie dough, it's best to keep handling time to a minimum. Hot hands = melted butter = less flaky.
- For best texture and flavor, use a combination of butter and shortening. Could you make whole wheat pie crust with all butter? Yes, though your fancy fluted edges might not turn out so well.
WHOLE WHEAT PIE CRUST | HEAVENLY HOMEMAKERS
From heavenlyhomemakers.com
Estimated Reading Time 3 mins
MEDITERRANEAN PIE RECIPES
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WHOLE WHEAT MEDITERRANEAN PIE CRUST - MASTERCOOK
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