Whole wheat pie crust
Thanks to the suggestion of my professor, I am posting the recipe for a whole wheat pie crust. I use King Arthur Flour All-Natural White Whole Wheat Flour from Trader Joe’s. It has 100% of the wheat germ and bran, but without the grainy taste. For a serving of 1/4 cup flour there is 3 grams of dietary fiber opposed to less than 1 gram in white flour. For a reminder of why dietary fiber is so great check out one of my previous posts: Fiber and all its greatness.
Pate Brisee (short crust pastry)
Ingredients:
1 1/4 cups of all-purpose flour (use half whole wheat, half white flour)
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
1/8-1/4 cup ice water
Directions: Mix the flours, salt, and sugar until combined. Add the butter and mix until it resembles a coarse meal. Pour 1/8 cup water in a slow, steady stream until the dough just holds together when pinched. Do not process for more than 30 sec.
Turn the dough into your work surface and gather into a ball. Flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes. This will chill the butter and relax the gluten.
After the dough is chilled, place on a lightly floured surface and roll into a circle. Gently place into a 9 inch pie pan. Refrigerate the pastry with plastic wrap for an additional 30 minutes before adding pie filling.
Enjoy!
Lauren
Add comment November 3rd, 2006