Whole Wheat Pie Crust With Oats Recipes
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
PUMPKIN PIE WITH WHOLE-WHEAT CRUST
But this healthier pumpkin pie recipe includes pumpkin puree, evaporated nonfat milk, maple syrup for sweetness, and a whole-wheat crust.
Provided by Beachbody
Categories Dessert
Time 1h25m
Number Of Ingredients 17
Steps:
- FOR PIE CRUST: Preheat oven to 425° F.
- Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
- Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
- Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
- FOR PIE: Reduce oven temperature to 350° F.
- Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
- Add cinnamon, nutmeg, salt, and milk; mix until just blended.
- Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 30 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 168 mg, Fiber 5 g, Sugar 11 g
100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST
I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.
Provided by Jujubegirl
Categories Breads
Time 25m
Yield 60 crackers, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave or on stovetop.
- Mix together dry ingredients (first 6 ingredients).
- Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
- Line two jelly roll pans with parchment paper or Silpat.
- Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
- Gently score the crackers into rectangles with a pizza or pasta cutter.
- Bake for 15-20 minutes or until crisp and just beginning to brown.
- Let cool on a wire rack.
Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6
WHOLE WHEAT PIE CRUST
A vegan friendly whole wheat pie crust that is flaky and rich. Perfect for your favorite holiday pies.
Provided by Vanessa @ VeganFamilyRecipes.com
Categories Dessert
Time 30m
Number Of Ingredients 5
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.
WHOLE WHEAT PIE CRUST WITH OATS
This is our favorite whole wheat pie crust. Flaky, buttery, and delicious. My children actually like this much better than any other pie crust. It has more flavor, more texture, and more crispness-and it is much more nutritious. We love it with any pie, especially turkey pot pie, pumpkin pie, and apple pie.
Provided by Michelle Brady Stone
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Place oats in the bowl of a food processor; pulse until finely ground.
- Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
- With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
- Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
- Crust is ready to fill. See notes if your recipe requires a pre-baked crust.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 200.8 mg, Sugar 1.1 g
More about "whole wheat pie crust with oats recipes"
WHOLE WHEAT PIE CRUST {EASY AND FLAKY!} – WELLPLATED.COM
From wellplated.com
4.6/5 (11)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.
WHOLE WHEAT PIE DOUGH RECIPE - ANDREA MEYERS
From andreasrecipes.com
Reviews 16Category Bread, DessertCuisine AmericanTotal Time 15 mins
- In the bowl of the food processor, add the flour, buttermilk powder, confectioners’ sugar, baking powder, and salt. Pulse several times until the dry ingredients are thoroughly distributed.
- Cut the cold butter into small cubes (about 1/3 the width of a stick of butter) and add it to the dry ingredients. Pulse about 10 to 15 times, until the mixture is crumbly with uneven bits of butter.
- Sprinkle the orange juice over the dough and pulse a few more times. Add the ice water 1 tablespoon at a time, pulsing until the dough clings together. If a piece of the dough holds together in your hand and doesn’t feel dry or crumbly, it’s ready.
- Lightly flour a work surface and turn the dough out. Shape the dough into a round disk about 1 inch/2.5 cm thick and roll it on its edge in the flour to smooth the edges out.
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 OATMEAL PIE DOUGH AND CREAM CHEESE PIE …
From lettyskitchen.com
5/5 (2)Total Time 10 minsCategory DessertCalories 168 per serving
- Put the oats, sugar and salt in a food processor and process to a fine meal. Add the flour and process to mix.
- Beat the butter in the bowl of an electric mixer until it is smooth. Add the cream cheese, sugar and salt. Beat well, stopping to scrape the sides and the bottom of the bowl. Add the flour all at once, and mix just until the dough comes together.
WHOLE-GRAIN PIE CRUST | VERY BEST BAKING
From verybestbaking.com
Servings 8Category DESSERTS
WHOLE WHEAT PIE CRUST – 3ABN RECIPES
From 3abnrecipes.org
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From panoseats.com
Servings 8Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr
- Place the shifted flour and cold coconut oil in a blender or food processor and pulse for a few times until the dough starts to assemble
- Place in a bowl and add a tbsp cold water and form a dough. If it needs 1-2 tbsp more then add
A HEALTHIER POP-TART RECIPE WITH OATMEAL AND WHOLE WHEAT ...
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5/5 (1)Total Time 1 hr 20 minsCategory BreakfastCalories 168 per serving
- Combine oatmeal and flours in the bowl of a food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. The mixture should be coarse. Don't go too far with this. You should have small but visible fat lumps throughout.
- In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade. Use hands or spatula to press dough together. All crumbs should come together into a ball.
- Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag.
- Begin to roll out with dough remaining in the plastic bag. Roll dough evenly to all four corners. Open the bag and re-close to remove air or wrinkles. Flip bag and roll on the reverse side to help with wrinkles. Try to roll it as evenly as possible. Holding the bag up to a window or light will show you where the dough may be too thin or thick. Place flat dough (still in the bag) in the freezer. Repeat process with second dough ball.
RECIPE: WHOLE WHEAT PIE CRUST | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 1Calories 140 per servingTotal Time 45 mins
- Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces.
- Add butter and cut in using a pastry blender, or pulse in food processor, to form pea-size pieces.
- Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc.
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.
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.
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