Total-Wheat Pie Crust Recipe – How to Make Entire-Wheat Pie Crust

Kandace Wysock

Table of Contents Writer NotesComponents Directions Writer Notes Most full-wheat pie crust recipes use a blend of whole-wheat and all-function flours—and for great purpose. With the bran and germ, normal complete-wheat flour can guide to dense, stodgy baked products. But this recipe has a pair rabbits in its prime hat, […]

Writer Notes

Most full-wheat pie crust recipes use a blend of whole-wheat and all-function flours—and for great purpose. With the bran and germ, normal complete-wheat flour can guide to dense, stodgy baked products. But this recipe has a pair rabbits in its prime hat, if you will: Very first, it does not use typical total-wheat flour. It works by using white total-wheat, which is milled from white wheat. It’s lighter in color, milder in taste, and much much more forgiving in recipes. 2nd, we aren’t building a conventional, all-butter or all-shortening (or even element-butter, section-shortening) pie crust. We’re borrowing a page from rugelach dough, a Jewish staple I acquired from my grandma. Historically, this is used to make the flakiest, tenderest minor cookies in the environment. But it works wonders as a pie dough way too. Take note: I like to continue to keep my white entire-wheat flour in the freezer for a pair causes: It stays fresher for a longer period. And it’s the great temperature for buzzing up pie dough—chilly enough that the butter wouldn’t even feel of melting before it hits the oven. —Emma Laperruque

Check out This Recipe

100% Entire-Wheat Pie Crust

  • Prep time
    35 minutes
  • can make
    1 solitary 9-inch pie crust
Components

  • 113 grams (1 cup) white entire-wheat flour, preferably frozen


  • ½ teaspoon kosher salt


  • 113 grams (4 ounces) product cheese, broken into pieces


  • 113 grams (4 ounces/1 stick) unsalted butter, cubed

Directions
  1. Insert the flour and salt to a foodstuff processor and pulse just to blend. Insert the product cheese and pulse until finally absolutely integrated, with no massive pieces visible. Insert the butter and proceed to pulse till the butter is absolutely included and the combination is curdy, virtually like cottage cheese, conveniently holding collectively when squeezed. Sort into a disk and tightly wrap in plastic. Refrigerate for at the very least 30 minutes and up to 2 times prior to making use of.
  2. On a evenly floured surface, roll out the dough to a circle about 12 inches in diameter. At this issue, you can choose any route you’d like.
  3. For a no cost-type galette (my favored!), transfer the dough to a parchment-lined sheet pan, add your filling to the centre, leaving a 1-inch or so border, and then fold above that border to type a crust.
  4. For a par-baked crust, area into a 9-inch pie pan and crimp nevertheless you like. Prick the base and sides with a fork, line with parchment, and fill with pie weights (I use dried beans). Bake at 400°F for 15 to 20 minutes, right up until the crimped crust is starting to brown. Clear away from the oven, remove the parchment and pie weights, and bake for yet another 5 to 8 minutes to dry out the bottom. (If the crust puffs up at all or begins to shrink, you can prick it with a fork to depuff, or push up the shrunken sides with the facet of a measuring cup.)
  5. For a blind-baked crust, spot into a 9-inch pie pan and crimp however you like. Prick with a fork, line with parchment, and fill with pie weights (I use dried beans). Bake at 400°F for 15 to 20 minutes, until eventually the crimped crust is starting to brown. Remove from the oven, eliminate the parchment and pie weights, and bake for yet another 12 to 15 minutes to thoroughly bake right until deeply golden brown. (If the crust puffs up at all or starts off to shrink, you can prick it with a fork to depuff, or press up the shrunken sides with the side of a measuring cup.)

Emma is the foods editor at Meals52. Right before this, she labored a lot of odd positions, all at the same time. Assume: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and crafting about the record of pie in North Carolina. Now she lives in New Jersey with her spouse and their cat, Butter. Keep tuned each individual Tuesday for Emma’s award-profitable column, Massive Minor Recipes (also the cookbook in Oct 2021!). And see what she’s up to on Instagram at @emmalaperruque.

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