How to Make a Delicious Whole Wheat Pie Crust

Whole wheat pie crust is a delicious and nutritious alternative to traditional all-purpose flour crusts. It adds a nutty flavor and a slightly chewy texture that complements many fillings. While it can be a little trickier to work with than all-purpose flour, with the right techniques, you can achieve a flaky and flavorful crust that will impress your guests.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/4 cup ice water

Instructions

1. Combine dry ingredients. In a large bowl, whisk together the whole wheat flour and salt.
2. Cut in the butter. Add the cold butter pieces to the flour mixture and use a pastry blender, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
3. Add the water. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.
4. Shape the dough. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the dough to chill, making it easier to roll out.
5. Roll out the dough. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the pie plate, leaving a 1-inch overhang. Trim the excess dough and crimp the edges.
6. Blind bake the crust. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before filling.
7. Fill and bake. Fill the cooled crust with your favorite pie filling. Bake according to the recipe instructions for your filling.

Tips

• Use cold ingredients. Cold butter and water help to keep the dough from becoming tough. If the butter gets too warm, it will melt and make the crust tough.
• Don’t overmix. Overmixing the dough will develop the gluten, resulting in a tough crust. Use a light touch when mixing and stop as soon as the dough comes together.
• Refrigerate the dough. Chilling the dough allows the gluten to relax and the fat to solidify, making it easier to roll out.
• Blind bake the crust. Blind baking the crust before filling prevents it from becoming soggy.
• Use a pie shield. If you are using a very juicy filling, use a pie shield to prevent the crust from burning.

Conclusion

Making a whole wheat pie crust is a simple process that requires a few key ingredients and techniques. By following these instructions and tips, you can create a delicious and flaky crust that will enhance your favorite pie recipes. Enjoy!