WHOLE WHEAT OIL FREE PIE CRUST
A simple oil free pie crust that's vegan, nut free and made using a mix of white and whole wheat flour for a healthier dessert option! It's easy to make, and perfect for both sweet and savoury pies!
Provided by Rosa
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Lightly grease a 9 inch pie plate or cut a circular piece of parchment paper to rest inside. Set aside.
- Add all the ingredients EXCEPT water to your food processor and process until combined, without over mixing.
- Lightly flour a sheet of parchment paper on your counter top, and gather the mixture from your processor with your hands to form a ball. If the mixture is very dry or crumbly add a tablespoon of water to your dough and mix it in very well, using your hands. (You shouldn't need the water if you weigh your flour using a kitchen scale.) You want a ball of dough, resembling a playdough consistency. Not too dry, and not so wet, that it's sticky.
- Place the dough on your floured parchment paper and sprinkle a touch of flour on top of your ball of dough, and on your rolling pin. Then use the rolling pin to stretch the dough into a circle that is roughly 10-11 inches wide. (A little wider than your plate.) The dough should be about 1/4 inch thick and do your best to stretch it as evenly as possible.
- Now, use the parchment paper to flip the dough over top your pie plate. Then gently remove the parchment paper. Use your hands to press the crust into the plate, along the bottom and edges. If you have any tears, use damp fingers to press and seal the dough back together.
- Then go around the edges and use a knife to trim any excess dough.
- Optional: Use your fingers to make a decorative design around the edges, if desired. (See process shots above.) It doesn't need to be perfect!
- Prick the bottom of your pie crust with a fork, all over to allow steam to escape and then bake.
- If you're making a pie with a no bake filling: Preheat the oven to 350 degrees F and blind bake the pie crust for 15-20 minutes, until the edges are golden and then remove from the oven. Let cool completely before filling for a pie that doesn't require further baking. For example my lemon pie, key lime, or strawberry pie.
- If you're making a pie that has a long cook time: Preheat the oven to 350 degrees F (For example, a blueberry or apple pie) and blind bake the pie crust for 10-15 minutes. Then remove from the oven and fill (no need to let cool first) and continue baking the recommended time for that recipe. (Typically anywhere between 40-60 minutes.) OR for a pie with a long cook time that doesn't require a blind bake, just fill it from raw and bake according to the directions of your pie. For example, my pecan pie does not require a blind bake.
Nutrition Facts : Calories 132 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Sodium 70 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
THE BEST WHOLE WHEAT PIE CRUST
A tender, flaky whole wheat pie crust made with just 2 ingredients and without shortening. It's the perfect all-purpose base sure to make any pie more delicious and nutritious! (vegan option)
Provided by Kaleigh
Categories dessert
Time 10m
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, pulse flour and salt. And cubed butter.
- Pulse a few times until pea-sized pieces form.
- Slowly add 1 tbsp of water at a time, stopping when you fill up your spoon with water.
- Pulse and continue to add water until a ball has just formed with the dough.
- Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
- Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
- Continue with your pie recipe as instructed.
- You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.
Nutrition Facts : Calories 85 calories, Sugar 0 g, Sodium 98.1 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 7.2 g, Fiber 1.1 g, Protein 1.4 g, Cholesterol 15.3 mg
HEALTHY PIE CRUST
Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.
Provided by Melanie McDonald
Categories Baked Goods
Time 30m
Number Of Ingredients 5
Steps:
- To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.
- Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.
- At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn't matter if you handle it a lot.
- If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.
- Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.
- Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
- Prick all over the bottom of the crust with a fork
Nutrition Facts : ServingSize 1 serving (⅛ of the crust), Calories 146 kcal, Carbohydrate 13 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g
LOW-FAT ALL-PURPOSE PIE CRUST
This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
- With machine running, add low-fat buttermilk until dough just holds together.
- Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g
BASIC 100% WHOLE WHEAT PIE CRUST
I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.
Provided by Misti
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
- Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g
LOW FAT HONEY WHEAT PIE CRUST
My husband loves pie, so tonight my son and I created this recipe which received two thumbs up from Dad. Wheat bran sneaks in fiber and iron and cuts down the calories. He is still not aware that it contains reduced fat mayo. Sssh.
Provided by Jessie Lee D
Categories Dessert
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix flour, bran and salt in a large bowl.
- Add mayonnaise and honey and stir until crumbly.
- Add water 1 tablespoon at a time and stir with fork until dough forms.
- Roll out on bran-floured surface.
- Bake 15-20 minutes until golden.
- Use this in your favorite recipe.
Nutrition Facts : Calories 72.7, Fat 0.3, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 16.4, Fiber 2, Sugar 2.2, Protein 2.2
WHOLE WHEAT MEDITERRANEAN PIE CRUST
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Provided by Martha Rose Shulman
Categories project
Time 1h15m
Yield Enough for two 9- or 10-inch tarts
Number Of Ingredients 6
Steps:
- In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
- Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
- Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram
LOWER FAT PIE CRUST
The flavor is great, and almost as flaky as the full-fat version. A great substitute when you need to cut the fat in a favorite pie! This makes enough dough for an 8 or 9 inch two-crust pie.
Provided by Elisa72
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour and salt in a large bowl.
- Cut in the shortening until it is distributed evenly.
- Add the applesauce and mix until blended evenly.
- Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
- Work the dough into a ball, then turn onto a floured board and roll out as needed.
- If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Nutrition Facts : Calories 197.2, Fat 8.8, SaturatedFat 2.2, Sodium 294.4, Carbohydrate 26, Fiber 1, Sugar 0.1, Protein 3.2
EASY WHOLE WHEAT PIE CRUST
So quick to make, and the brown sugar adds a little extra sweetness to the crust. Good workout for your arms too! FYI: One reviewer said to use "soft wheat" instead of "hard wheat"...I have only ever used the flour that is labeled "whole wheat flour" or "white whole wheat flour," no mention of hard or soft, so I'm not sure what that's about. It seems none of my other reviewers have had that problem.
Provided by JelsMom
Categories Pie
Time 10m
Yield 2 crusts
Number Of Ingredients 5
Steps:
- Place flour, sugar, salt, sugar, and shortening in large tupperware or other plastic container with lid. (If all else fails, use a really strong large slide lock plastic bag). Seal tightly.
- Shake 3 minutes. Open & make sure mixture is uniform.
- Add water.
- Shake 3 more minutes & open to see if mixture is large dough ball of uniform consistency.
- Roll out on floured surface. Can be frozen for later use.
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