Whole Wheat Pastry Dough 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.

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.

EASY WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
• Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
• On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
• Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
• Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

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.

THE PERFECT SPROUTED WHOLE WHEAT PASTRY CRUST

Steps:

• Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
• Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
• Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
• Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
• Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
• Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.

THE BEST WHOLE WHEAT PIZZA DOUGH

Steps:

• Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
• Stir the olive oil, maple syrup, and salt into the yeast mixture.
• Stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat pastry flour together in a large mixing bowl.
• Pour the yeast mixture into the flour mixture and stir to form a soft dough.
• Transfer the dough to a well-floured work surface.
• Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
• Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
• Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
• Cut the dough in half. Each half can be used to make one medium pizza crust.

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 PASTRY DOUGH

Steps:

• Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.