Hearty All Butter Whole Wheat Pie Crust Recipe

The Ultimate Healthy Pie Crust Amy's Healthy Baking

WEBNov 15, 2023 · Chill the dough for at least 30 minutes. While the dough chills, coat a standard 9”-round pie plate with nonstick cooking spray. Leaving the dough between the …

Rating: 5/5(2)

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Hearty All Butter WholeWheat Pie Crust The Daily Meal

WEBJul 5, 2016 · This healthier pie crust recipe primarily uses whole-wheat flour, but includes a small addition of spelt flour for depth and flavor. Hearty All Butter Whole-Wheat …

Rating: 4.7/5(6)
1. Gather the diced butter in a medium bowl and place in freezer for 10 minutes. In another bowl, combine all flours, salt and sugar (if using) and set aside.
2. When butter is sufficiently chilled, place the entire flour mixture on top of the chilled butter, and with a fork, a pastry cutter, or your hands begin to work them together. Continue this until the butter is reduced to very small pieces and the mixture looks “sandy.”
3. Next, begin with a tablespoon of water at a time and stir in the water just until there is no longer any dry flour. The dough should not feel wet. Press the dough together with your hands and shape into two flat round discs. Wrap in plastic wrap and refrigerate for at least 30 minutes for up to 1 day. Dough can also be frozen for 1 week.

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WholeWheat Pie Crust EatingWell

WEBApr 19, 2024 · Preheat oven to 375 degrees F. Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a …

Rating: 5/5(1)
1. 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.
2. 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.
3. Preheat oven to 375 degrees F.
4. 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.

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