Do you love baking pies but are looking for a healthier alternative to the traditional all-purpose flour crust? Look no further than this Organic Whole Wheat Pie Crust recipe.
As a baker myself, I know how much joy comes from creating delicious treats in the kitchen. But as we become more conscious of what we put into our bodies, it’s important to find recipes that use wholesome ingredients while still delivering on taste and texture.
This recipe combines organic whole wheat pastry flour with a mix of cold butter and vegetable shortening for the perfect balance of flakiness and tenderness. A touch of sea salt and a splash of lemon juice add depth of flavor without overwhelming the palate.
Not only is this crust made with quality ingredients, but it can also be easily customized to fit dietary restrictions – whether you’re vegan or gluten-free, there’s a variation for you.
So why not try something new and whisk up a batch of whole wheat pie dough today? Your taste buds (and your body) will thank you.
Why You’ll Love This Recipe
If you’re a fan of flaky, buttery pie crusts but want to increase your whole grain intake without sacrificing flavor or texture, this Organic Whole Wheat Pie Crust recipe is what you need in your life!
Using a mixture of organic whole wheat pastry flour and all-purpose flour, this pie crust strikes the perfect balance between nutty whole grain goodness and tender melt-in-your-mouth pastry. The recipe also calls for a combination of butter and palm shortening, which provides the ideal amount of richness and flakiness.
What’s more, this recipe is versatile enough to be used with any kind of pie filling you desire. Whether you’re in the mood for an apple pie or a pumpkin pie, this crust will perfectly complement any filling while adding a subtle nuttiness that only whole wheat can provide.
But that’s not all! This Organic Whole Wheat Pie Crust recipe also eliminates the use of artificial ingredients and chemicals found in many store-bought crusts. Instead, it uses real, wholesome ingredients such as organic flour and sea salt. Plus, it can easily be made vegan-friendly by using olive oil instead of butter.
So what are you waiting for? Give this Organic Whole Wheat Pie Crust recipe a try and enjoy a guilt-free slice of pie that’s as delicious as it is nutritious!
Before we dive into making the perfect Organic Whole Wheat Pie Crust, let’s start with the ingredients you’ll need. Here is a list of what you’ll require.
- 2 cups of whole wheat flour
- 1 cup of all-purpose flour
- 2 teaspoons of fine sea salt
Chilled Butter and Shortening:
- 1 cup of unsalted butter, chilled
- 1/2 cup of Wholly Wholesome Organic Palm Fruit Shortening, chilled
- 2 teaspoons of lemon juice
- 1/2 cup of ice water
It’s important to use quality ingredients to achieve the best results when baking. While some substitutions are possible, using the exact measurements will give you a flaky and delicious wheat pie crust that can be used for both sweet and savory dishes.
The Recipe How-To
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: Makes two 9-inch pie crusts
- 2 cups (240g) Organic Whole Wheat Flour.
- 1 cup + 2 tablespoons (255g) Wholly Wholesome Organic Palm Fruit Shortening or Unsalted Butter or a mix of the two, chilled.
- 1 teaspoon (6g) fine sea salt.
- 1/2 teaspoon (1g) baking powder (optional).
- 2 teaspoons (10ml) lemon juice.
- In a food processor, pulse the flour, salt, and baking powder.
- Add the chilled shortening and pulse the mixture until it resembles coarse cornmeal with some larger pieces.
- Gradually add ice-cold water to the mixture until it forms into a ball, then add lemon juice and pulse once more. Be careful not to over-process!
- Divide the dough in half and form each half into a disc shape. Wrap with plastic wrap and refrigerate for at least one hour or overnight.
- Remove one dough disk from the fridge at a time and let it sit on your countertop for 5-10 minutes to soften just enough to allow you to roll it out.
- Roll out the first dough disc on a lightly floured surface into a 12-inch circle, about 1/8 inch thick.
- Transfer the dough to a pie dish by rolling it onto your rolling pin then unrolling over the pie dish.
- Trim any excess dough hanging over edges and refrigerate while repeating steps 5 through 7 with the second dough disc.
Your whole wheat pie crust is now ready for your favourite filling! Follow our Serving and Pairing section tips for suggestions on how to enjoy your freshly baked pie.
Substitutions and Variations
You can always tweak the recipe to make it fit your personal taste preferences or dietary restrictions. Here are some substitution and variation ideas to try out with this organic whole wheat pie crust recipe:
– Flour substitutions: If you’re out of whole wheat flour or prefer a different type of flour, you can make adjustments accordingly. You can replace the 2 cups of whole wheat pastry flour with a combination of all-purpose flour, white whole wheat flour, and/or pastry flour. For example, 1 cup all-purpose flour and 1 cup white whole wheat flour would work well in this recipe.
– Shortening substitute: If you don’t have palm fruit shortening on hand, you can replace it with chilled unsalted butter or olive oil. Keep in mind that butter will result in a richer and more flavorful crust than shortening, while olive oil will create a flakier and lighter crust.
– Vegan option: To make a vegan pie crust, simply use chilled vegan butter or coconut oil instead of traditional butter. You may also want to use a non-dairy milk like almond milk or soy milk instead of ice water for the dough.
– Sweet or savory variations: The organic whole wheat pie crust recipe works great for both sweet and savory pies. You can add a tablespoon of sugar to the dry ingredients if you’re making a sweet pie like pumpkin or apple pie. Alternatively, you can add chopped herbs like rosemary or thyme to the dough for a savory pie like quiche or pot pie.
– Sprouted flour option: For an even healthier and nutrient-dense crust, try using sprouted whole wheat flour instead of regular whole wheat pastry flour. This will give your crust an earthy flavor and texture that pairs well with hearty fillings.
Remember that these substitutions and variations may affect the final outcome of your pie crust – but experimenting is what makes baking fun! Feel free to get creative and try out different combinations until you find your favorite version of the organic whole wheat pie crust recipe.
Serving and Pairing
Once you have created the perfect whole wheat pie crust, the possibilities become endless. The great thing about using organic whole wheat flour instead of a traditional all-purpose flour is that it adds depth and flavor to your pies. Whether you’re making a sweet or savory pie, this crust will elevate your dish to new heights.
For sweet pies, consider pairing with fresh whipped cream or a scoop of ice cream. You can even sprinkle some cinnamon on top to add an extra layer of flavor. Pair apple pie with sharp cheddar cheese for a classic combination, or add a dollop of lemon curd to brighten up a blueberry pie.
When it comes to savory pies, think outside the box! Chicken pot pie pairs well with mashed potatoes and green beans, while a vegetarian quiche can be served alongside a fresh salad. Adding herbs like thyme or rosemary to your filling can really bring out the nutty flavors in the whole wheat crust.
But don’t limit yourself just to pies – this crust can also be used for tart shells, empanadas, quiches, and more! The flaky texture of the crust will certainly impress your guests and they’ll never guess how simple it was to make.
Overall, this organic whole wheat pie crust recipe is versatile and full of flavor. Experiment with different fillings and toppings to find your new go-to combination!
Make-Ahead, Storing and Reheating
If you’re like me, the best things in life happen to be when you have a delicious pie crust recipe at hand. And what better way to ensure that you always have an organic whole wheat pie crust on-hand than by making it ahead of time? This recipe is perfect for preparing in advance and storing for later use.
To make ahead, simply prepare your dough as directed in the recipe how-to section. Rather than rolling out your crust and baking it immediately, wrap the dough tightly in plastic wrap or an airtight container and store it in the refrigerator for up to five days. Alternatively, freeze it for up to three months. When ready to use, simply bring the dough to room temperature and roll out as directed.
Storing your baked goods properly is key to prolonging their freshness and quality. Once your pie has cooled completely, wrap it tightly with plastic wrap or aluminum foil and store it at room temperature for up to three days. If you need a longer storage option, freeze your wrapped pie for up to six months.
Reheating leftover pie is easy! Rather than microwaving it, which can often leave the crust soggy, reheat it in the oven by preheating your oven to 350°F (175°C) and placing your leftover slice(s) on a baking sheet or pan. Bake for approximately 10-15 minutes or until heated through.
By following these simple tips, you can enjoy freshly baked organic whole wheat pie crusts whenever your heart desires – without any added hassle!
Tips for Perfect Results
When it comes to baking a perfect whole wheat pie crust, a few tips can make all the difference. Here are some pointers that will help you get the best results:
Firstly, it is essential that all your ingredients remain as cold as possible. To achieve this, try chilling your mixing bowl and utensils in the refrigerator beforehand. Furthermore, cut the butter or shortening into small pieces and place them in the freezer for about 15 minutes before using them.
Secondly, handle the dough as little as possible to prevent it from becoming tough. Overworking the dough can cause the gluten in the wheat flour to develop excessively, resulting in a dense and chewy crust.
Thirdly, make sure to measure your ingredients carefully. Too much flour can result in a dry and crumbly crust, while too much liquid can cause the crust to be soggy and not hold its shape well.
Fourthly, don’t skip on resting time – allowing your dough to rest before rolling it out lets the gluten relax, making it easier to work with and giving you a more tender crust.
Fifthly, if you’re using a food processor or blender to mix your ingredients together, avoid over-processing. Pulse just until your mixture starts to come together and clump.
Lastly, consider using white whole wheat flour instead of traditional whole wheat flour for a lighter texture while retaining all of the nutritional benefits.
By following these tips and tricks, you’ll end up with a flaky and delicious whole wheat pie crust that will elevate any baked good. Happy baking!
Before we conclude this article, let me address some frequently asked questions over the years about making a perfect organic whole wheat pie crust. Here are some of the apparent inquiries about replacing or substituting ingredients, adjusting baking time, and the possible addition of flavors to the recipe. Remember, you can experiment with different variations until you achieve your desired outcome. But before that, let us first dive into this beloved organic whole wheat pie crust recipe’s frequently asked concerns.
Can I substitute whole wheat flour for all-purpose flour in pie crust?
Adding whole-wheat flour to your baked goods can give them a denser and heavier texture when compared to using only all-purpose flour. To maintain the desired texture of your baked goods, try substituting up to 25 percent of the all-purpose flour with whole-wheat flour. However, exceeding this limit may significantly affect the texture of your baked goods.
Can I replace all-purpose flour with whole wheat flour?
Making healthier substitutions or emergency adjustments in baking can be accomplished by switching out all-purpose flour for whole wheat flour. This simple shift in ingredients can have a significant impact on the nutritional content of your baked goods without sacrificing flavor or texture.
Can you use whole wheat flour for pastry?
When it comes to baking, you can easily swap out regular white pastry flour for whole wheat pastry flour. However, keep in mind that the distinct wheaty taste may not be an ideal flavor for every recipe. This difference in taste should be taken into consideration when making substitutions.
How to make pastry flour from whole wheat flour?
When it comes to substituting whole wheat pastry flour, a good option is to use a blend of all-purpose flour and whole wheat flour in equal parts. For example, if your recipe calls for 1 cup of whole wheat pastry flour, you can replace it by using a 1/2 cup of all-purpose flour and 1/2 cup of whole wheat flour. This substitution will give you a similar texture and flavor to using whole wheat pastry flour. This tip can come in handy if you don’t have whole wheat pastry flour on hand or if you prefer a lighter texture in your baked goods.
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In conclusion, baking isn’t just about indulging in sweet treats, it’s also about utilizing wholesome ingredients that are beneficial for your body. This whole wheat pie crust recipe is not only delicious but is also packed with whole grain goodness. By using organic whole wheat pastry flour, you are contributing to your health and environment by reducing the amount of processed ingredients in your diet.
Moreover, this recipe is incredibly versatile and can be modified to suit various dietary needs. For instance, vegan pie lovers can replace butter and shortening with olive oil, and sugar with maple syrup to make a healthier version of this crust.
Baking from scratch may seem like an intimidating task, but it doesn’t have to be. By following the instructions and tips provided in this article, you’ll soon find yourself whipping up wholesome and delectable baked goods in no time. So why settle for store-bought crusts filled with processed ingredients when you can easily make a better one yourself with organic whole wheat flour?
Lastly, let’s not forget that food brings people together, and what better way to show love and appreciation for your loved ones than by sharing a homemade pie baked with wholesome ingredients? Give this organic whole wheat pie crust recipe a try today and enjoy the warm comfort that comes from baking something sensational from scratch!
Organic Whole Wheat Pie Crust Recipe
- 1 cup organic whole wheat flour
- 1 cup organic all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons organic butter, chilled
- 3 tablespoons shortening
- 6 tablespoons ice water
- 2 teaspoons organic lemon juice
- Combine flours and salt in a bowl.
- Cut butter into small pieces and add to bowl with shortening. Using a pastry blender or fork, cut butter and shortening into flour mixture until you achieve a grainy coarse appearance.
- Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
- Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
- Roll dough on lightly floured surface.
- Makes top and bottom crust for a 9" pie or bottom only for a 13x9 sized dish for chicken pot pie or something of that sort.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.