How to make a tender, flaky, delicious whole wheat pie crust
This is Giddy's own home-made, whole wheat pie crust recipe, and boy is it good! Flaky, buttery, and with the wholesomeness and nutty flavor that only stone-ground, whole wheat flour can give.
Fill this shell with Giddy's Broccoli-Pepper custard for a savory quiche.
Want more? Jump to pastry-making tips, where you'll find links to sites with helpful images on mixing and rolling dough, other pie shell recipes, and some fabulous fillings. Plus check out Giddy's pick for the perfect rolling pin, then tell your pie story. Image copyright 2007. All rights reserved.
Giddy Gabby's Single 9" Whole Wheat Pastry Shell
Calories? Oh yeh, but the whole grain makes it healthier than the average pie, and so-o-o-o delicious
Giddy Gabby's Single 9" Whole Wheat Pastry Shell RecipeCopyright 2007. All rights reserved. No part of this recipe, or its accompanying image, may be reproduced in any form without written permission from the lensmaster.
Chill utensils and all ingredients.
Preheat oven to 450 degrees.
Combine:
1 C sifted stone ground whole wheat flour
1/2 C sifted stone ground whole wheat pastry flour
2 t sugar
1/2 t salt
Sift again.
Cut in 1/2 C unsalted organic butter till largest pieces are pea-size.
Sprinkle 4-5 T cold milk over mixture, 1 T at a time, tossing with a fork after each addition, till moistened just enough to hold together. Add less or more as needed.
Quickly form into ball, working dough as little as possible.
Lightly sift flour onto large piece of flattened waxed paper or baking parchment.
Place ball in center of waxed paper or baking parchment and roll to 1/8" thick.
- Tip: Flatten the ball slightly by making three evenly-spaced, vertical indentations with the knife-edge of your hand. This will make it easier to roll. Roll from the center to the edge, turning the waxed paper 1/8 turn with each roll.
Lay pin over pie plate and carefully unroll pastry.
Whole wheat pastry tends to split and break more than white flour pastry. You may have to do a little gentle patching. Don't worry, flute the edge nicely and no one will know.
Quickly pat into pie plate so the butter does not melt from the heat of your hands.
Trim edge, leaving about 1/2 inch overlapping pie plate. Tuck this flap under all the way round and crimp or flute.
- Tip: Some folks use the tines of a fork to crimp. Giddy, like her mother and grandmother, uses two fingers and the thumb on one hand to push the dough against her other thumb. This gives a nice old-fashioned scallop.
Prick bottom of crust with fork a few times to prevent bubbling.
Bake in 450 degree pre-heated oven for eight minutes. Remove, cool, fill, and bake according to pie-filling recipe.
Quick filling idea: See Giddy's Broccoli-Pepper Quiche recipe on this page.
Pastry-making tips
Wow your friends and family with a delicious homemade pie. Savory main dish or sweet dessert, it's bound to be a hit. Here are some resources and tips for making a good crust, along with a few yummy fillings.
#1
Jane's Whole Wheat Shortening Pie Crust
Whole Wheat Pie Crust Recipes by Pie Chef Jane Fisher - This is the best online whole wheat pie crust recipe Giddy has found, apart from her own, and...1 point
#2
How to Make a Pie Crust in a Food Processor - WikiHow
Don't have time to watch Elton's videos? Jump here for a food processor quick fix.1 point
#3
How to make an apple pie
Fine photographs illustrate the instructions, and it's the cook's first crust - see how she does!1 point
#4
pie recipes - ifood.tv
Enjoy our collection of pie recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for pie recipes.1 point
#5
Custard Recipes
Custard is a range of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce1 point
#6
How to make a Very Berry pie
A step by step guide to making a berry pie from scratch using fresh blueberries, raspberries, blackberries, and strawberries.0 points
#7
Quiche Recipes from France
The quiche recipe collection. Quiche recipes and tips for making the perfect quiche. Quiche's versatility is unmatched, it can be served for breakfast...0 points
The best rolling pin
Vic Firth French Rolling Pin
Amazon Price: $12.95 (as of 10/11/2008)
I've used several pins in my day, and this one is the easiest to use, hands down. It's easy to store, too. At $8.99 it's a bargain. But don't take my word for it. When America's Test Kitchen searched for the best pie-crust-rolling pin, this is the one they picked.
Make a galette with Alton Brown of Good Eats
It'll be yummy
Alton mixes unbleached all purpose flour, corn meal, and salt in a food processor to start his dough. He also uses a more traditional rolling pin. Check them out here.
#1
Good Eats Season 2 Episode 6 Part 1 0 points
#2
Good Eats Season 2 Episode 6 Part 2 0 points
Alton's tools
Vic Firth 3" x 15" Barrel Rolling Pin
Made by Vic Firth. At 3.5 lbs, this solid maple pin is heavy enough to please Alton and has a big barrel. Ideal for working with yeast-raised doughs, including pizza.
Amazon Price: $12.00 (as of 10/11/2008)
Cuisinart DLC-DH Disc Holder
Don't forget to add this handy disc holder. Stores your Cuisinart blades neatly and safely.
Amazon Price: $19.99 (as of 10/11/2008)
Do you bake pies?
Got a pie story?
Tell us about your best pie, your biggest pie flop, or your favorite pie
Spill it! You'll have another chance at the end of this lens to give feedback, too, if you like.
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juliasofia44
Excellent lens. Posted September 22, 2008 |
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alicesy
Excellent Lens. I like the quality insight you have provided here about Tender, flaky, delicious whole wheat pie crust. Keep up the good work. Posted July 02, 2008 |
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KCStargazer
Great lens- thanks for a great "reduced guilt" pie crust that works with sweet or savory fillings! A warm, sweet welcome to the The Cook's Nook Group! Posted April 30, 2008 |
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gurneywagon
W O W !!! I have a lens on pie crust, too...mine pales in comparison, IMHO. Posted April 22, 2008 |
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triathlontraining
Oh my, this sounds so tasty! I love fresh baked goodies and a whole wheat pie crust sounds sooo good! Thank you Posted April 14, 2008 |
Get raves with my crunchy-tender-Broccolli-Pepper quiche filling
My son-in-law's eyes light up when he sees this one coming
Oven: 425 degrees, then 350Image: Vegetables after sauteeing - Aren't they pretty? This is why cooking is so much fun.
Oh yes: Image and recipe all Copyright 2007 with all rights reserved.
Ingredients:
Giddy's Whole Wheat Pie Crust shell, in quiche or tart pan, ready to bake
Grey Poupon or other good mustard
3/4 lb Swiss cheese, shredded
3-4 T extra virgin olive oil
1 Med onion, chopped
1 Small red bell pepper or 1/2 large
1-3/4 C chopped broccoli florets
1/2 C well-chopped tender broccoli stems
3 eggs, large
1 C whole milk
1/2 t salt
Pepper & nutmeg to taste
Lightly brush bottom of unbaked pie shell with mustard, prick and bake in 425 degree oven for 8 minutes.
Prepare filling while crust cools.
Shred cheese and set aside.
Saute vegetables:
Heat the olive oil just enough that the onion sizzles when dropped in.
Cook onion halfway to transparent.
Add broccoli and cool until just beginning to turn bright green.
Add bell pepper and sautée till crunchy tender.
Prepare custard:
Beat eggs with salt and spices.
Add milk and beat again to combine.
Layer cheese and vegetables in pastry shell, ending with enough vegetables to show a little color after the custard sets.
Drizzle custard over all.
Bake in 350degree oven for 35-45 minutes, until fairly well set, maybe a bit soft in the middle. Top should be golden and puffed up.
Let cool, if you can bear to wait, 15-20 minutes before cutting. It's great cold if any left over.
Here it is - the whole enchila--er--quiche
For a deep-dish like this one, you'll need an extra egg, another 1/2 cup milk, and 3/4 lbs. cheese.Image copyright 2007. All rights reserved.
Here's the same recipe in a cobalt-blue quiche pan
Isn't it pretty? Yummy too.Image copyright 2007. All rights reserved.
Treat yourself to this pretty quiche pan and watch their eyes pop
Chantal Ceramic 1-1/2 Quart Quiche Pan, Glossy Cinnabar
Amazon Price: (as of 10/11/2008)
Chantal makes this pretty, versatile pan in a variety of colors. It bakes the crust perfectly and never fails to elicit oohs and ahhs on its way from oven to table. Makes your mouth water just thinking about it, doesn't it?
Want to pick your own favorite quiche dish?
VISIT THE QUICHE PAN STORE
Lots of choices, shapes and colors, plus tart tins with removable bottoms when you want to show off your pastry, and itty-bitty quiche pans when you want to serve individual portions with a flair.-
Find the perfect quiche pan
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First, it has to be deep to feed your hungry crowd. Second, it has to be pretty, so when you bring it from the oven to the table, eyes pop and salivary glands nearly burst. Under all that, though, it must hold and spread heat evenly. Every one of the...
Pie bites
- National Pie Day
- Mark your calendars for January 23 when the entire country celebrates Pie Day. Don't forget: On National Pie Day, take a pie to Mom.
- Pie Pages
- How long have people been eating pies? Find out here. Get tasty tidbids about pheasant en croute (bird in a pie), learn how the ancient Greeks made theirs, and enjoy mouth-watering images of pie lovers' favorites.
This lens is a spinoff from Giddy's American Idol Survival lens
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American Idol - 10 things to do while your sweetie watches A-I
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If you gag when you hear the strains of that familiar da-dah-da-dah-da-dah announcing yet another night of Idol madness, check here for the latest tips and ten things you can do to get through the season without grinding your teeth to nubs and d...
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Yes you!
Did you try the recipes? Tell me what you think. Whole wheat crust isn't for everyone, but you'd be surprised the converts I've made with this one.
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beeobrien
Yummy. I especially like the broccoli pepper quiche. I've never tried a pie crust with whole wheat flour. I can't wait to try this. Posted April 09, 2008 |
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Aika
informative lens with interesting topic. Would love to make this my resource when baking a pie. :) Thanks! Posted January 09, 2008 |
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Retro_Loco
Those quiches look delicious! I've never made a pie crust from scratch...maybe it's time I learned! Posted November 21, 2007 |
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MaryAnderson
Your recipe for the Broccoli-Pepper Quiche sounds yummy. Glad to have the whole wheat pie crust recipe too. I learned the same two finger and thumb technique for the finishing touch on a pie. That is the most fun of making the whole pie! Posted August 13, 2007 |
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mn3guy
Very informative lens. I'm passing this on to my 2 favorite pie makers and see if they will make a pie with this crust. 5* Posted August 06, 2007 |
This lens helps to support the Grameen Foundation
A portion of earnings from this lens go to the fabulous Grameen Foundation, which provides micro loans to people in third world countries so they can start a business. These loans help individuals improve quality of life in their communities.-
Grameen Foundation
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We're a nonprofit organization that uses microfinance and innovative technology to fight global poverty and bring opportunities to the world's poorest people. With tiny loans (around US$100), financial services and technology, we help the poor, mostl...
