Little by little I have been converting our food, baked goods in particular to whole wheat flour. I have been pleased with the outcomes, which has inspired me to continue on and try additional recipes. Today was a big step, whole wheat pie crust.
I have been using the same pie crust "recipe" if you will for many years. It is my best guess as to the crust my dear grandmother made. Only she did not use a recipe, she simply open cupboards, and before you knew it, a pie was in the oven. Or so it seemed. You know things always seem magical when our grandparents are making something!
When I made the decision to change out the flour in my pie crust, I searched for a new recipe. One that possibly had been formulated for whole wheat flour. Then I realized how off the wall that thought was. In reality there is flour, whether it is whole wheat or all purpose and from there, you bake.
You would (if needed) formulate a recipe specific to a flour type as you continue to bake, if you want a different outcome. I also thought this would be a good time to adapt my recipe to the food processor for working the butter into the flour. The only way to know that my favorite pie crust recipe might need a change, was to make pie crust. So I did.....
Whole Wheat Pie Crust
by the seat of my pants
makes 2, 9 inch circles of dough
2 1/2 c whole wheat pastry flour
1/2 t salt
1 T sugar
3/4 c butter (1 1/2 sticks) sliced in small pieces
1 T vinegar
Place flour, salt and sugar into the processor bowl. Top with 2/3 of the sliced butter. Pulse to make coarse crumbs.
Place the vinegar into a cup with some ice cubes and cold water, set aside.
Add remaining butter to the processor bowl, pulse on and off to work the remaining butter into the flour. There will be some larger pieces of butter, which is fine.
|Whole Wheat Pie Crust|
Using a measuring tablespoon, with the processor running, begin adding the iced water to the flour butter mixture, one tablespoon at a time. Continue adding the water until dough begins to cling together and form a ball. IMPORTANT: do not use more than 7 tablespoons of water total.
Remove dough from processor, toss with a bit of flour to make it easier to work with. If you only need one 9 inch crust, wrap half of the dough int plastic wrap, place in a freezer container and freeze for future use.
On a floured surface (I prefer a cloth pie sheet and a stockinette cover on the rolling pin) roll out the dough by alternating the direction of the rolling pin, rolling out until the dough is approximately 1 1/2 inches larger than the pie pan.
Roll the dough over the rolling pin, carefully lift the dough, and unroll the dough over the rim of the pie pan. Gently fit the dough down into the bottom and sides of the pie pan, taking care not to stretch the dough or rip it.
Turn the excess dough under along the upper rim, seal by pinching between your thumb and forefinger, flute the ridge of dough in an attractive pattern.
Now your are ready to bake a pie.
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this post is shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helens