Basic 100 Whole Wheat Pie Crust Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
• Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave or on stovetop.
• Mix together dry ingredients (first 6 ingredients).
• Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
• Line two jelly roll pans with parchment paper or Silpat.
• Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
• Gently score the crackers into rectangles with a pizza or pasta cutter.
• Bake for 15-20 minutes or until crisp and just beginning to brown.
• Let cool on a wire rack.