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
EASTER GRAIN PIE
This fruity ricotta and wheat pie is dense and moist and very good. A real Italian treat for Easter.
Provided by PAMSTER2
Categories World Cuisine Recipes European Italian
Time P1DT1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
- When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
- Preheat oven to 375 degrees F (190 degrees C).
- Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
- Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 51.7 g, Cholesterol 91.9 mg, Fat 23.3 g, Fiber 2.4 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 441.4 mg, Sugar 13.9 g
ITALIAN WHEAT PIE
This pie is traditionally served for Easter brunch. While it is sweet, it is not overly cloying. The trick is planning ahead, because the wheat needs to soak overnight. Just give yourself a twenty-four-hour head start to let the grano wheat soak, and it's a breeze from there. This dense yet moist pie can be jazzed up with plump raisins, which add even more texture to this already unique pie. I recommend using a ten-inch deep-dish pie plate for this recipe to fully accommodate the filling.
Yield Makes one deep-dish 10-inch pie, 8 to 10 slices (level: challenging)
Number Of Ingredients 11
Steps:
- Place the grano in a medium saucepan and cover with water until it is thoroughly immersed. Let it soak at room temperature for 24 hours.
- To prepare the pie shell, combine the flour and sugar in a medium bowl and toss them together. Add the 3 eggs, mixing them in well, but with a light touch to avoid overworking the dough. Once the dough begins to crumble into pea-size pieces, add the butter, using your fingertips to incorporate. If the dough feels dry and is difficult to work, add a little cold water, 1 teaspoon at a time, until you are able to easily form the dough into a ball. Wrap the ball of dough in plastic wrap and refrigerate for at least 10 minutes.
- When the dough is chilled, remove it from the refrigerator. Sprinkle your work surface with flour and divide the dough in half, reserving one half of the dough for the lattice topping. Roll out one half with a rolling pin until it forms a 12-inch circle, approximately 1/4 inch thick. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.
- To prepare the filling, strain the water from the saucepan. Add new water, once again thoroughly covering the wheat. Place the saucepan on the heat and boil the wheat for 30 to 40 minutes, or until the wheat is tender and cooked through. Drain the water from the pan. Add 1 cup of the sugar, the vanilla, and cinnamon, stirring them into the soaked wheat. Set aside, letting the wheat mixture cool to room temperature while you prepare the rest of the filling.
- Preheat the oven to 350°F.
- In a large bowl, using an electric mixer on medium speed, beat the 10 eggs until they are lightly beaten. Add the ricotta and the remaining 1 cup sugar and mix, stopping often to scrape the sides of the bowl. If you want to add raisins to this recipe, add them into the mixture now. Add the cooled wheat mixture and mix on medium again until all the ingredients are well combined.
- To assemble the pie, pour the filling into the pie shell, distributing it evenly. Roll out the second half of the dough, again to about 1/4-inch thickness. Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips. Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell. Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
- To bake, place the pie plate on a baking sheet and bake for 20 minutes. Rotate the pie 180 degrees for even browning. Bake for 25 more minutes, or until the pie is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
- Italian Wheat Pie should be served cold or at room temperature. It can be stored in the refrigerator for up to 3 days.
- Grano is whole durum wheat and is characterized by its firm but chewy consistency. Prior to the popularity of pasta, grano served as a staple in Italian cooking. Soak grano in water overnight before using so that it can soften. Look for it at Italian specialty food shops and local grocery stores.
MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"
This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).
Provided by Dee514
Categories Pie
Time P1DT3h
Yield 2 Pies (8 servings per pie), 16 serving(s)
Number Of Ingredients 18
Steps:
- ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
- Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
- Remove pan from heat and allow wheat to soak for a full 24 hours.
- After soaking, drain well before using in steps#17-19.
- If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
- Drain well, let cool and use for steps#17-19.
- Crust: Mix flour, sugar and lemon peel together in a bowl.
- Work butter into flour using your fingers (until it is the size of peas).
- Add eggs one at a time, mixing with a wooden spoon.
- Knead the dough lightly until it holds together well and clears the bowl.
- Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
- Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
- Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
- Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
- Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
- Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
- Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
- Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
- Remove from heat and let cool.
- Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
- Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
- If not using the lattice, trim the overhang to 1/4 inch.
- Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
- (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
- Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
- Beat mixture by hand, with a wooden spoon, until smooth and creamy.
- Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
- Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
- For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
- Fold the 1/2 inch overhang over the edges of the lattice and flute well.
- If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
- Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
- Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
- Remove pies from oven and place on a wire rack.
- When completely cooled, cover loosely with plastic wrap and chill until serving.
- If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
- Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.
Nutrition Facts : Calories 532.1, Fat 18.4, SaturatedFat 10.1, Cholesterol 203.9, Sodium 169.3, Carbohydrate 80.1, Fiber 3.3, Sugar 47.7, Protein 13.8
WHOLE WHEAT PIE CRUST
Perfect whole wheat crusts for dessert pies.
Provided by emarika
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 15.1 g, Fat 13.1 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 161.7 mg, Sugar 0.9 g
WHOLE WHEAT PIE CRUST WITH OATS
This is our favorite whole wheat pie crust. Flaky, buttery, and delicious. My children actually like this much better than any other pie crust. It has more flavor, more texture, and more crispness-and it is much more nutritious. We love it with any pie, especially turkey pot pie, pumpkin pie, and apple pie.
Provided by Michelle Brady Stone
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Place oats in the bowl of a food processor; pulse until finely ground.
- Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
- With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
- Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
- Crust is ready to fill. See notes if your recipe requires a pre-baked crust.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 200.8 mg, Sugar 1.1 g
EASTER WHEAT PIE (PASTIERA DI GRANO) RECIPE - (4.3/5)
Provided by slurpey7
Number Of Ingredients 19
Steps:
- Pie crust: Sift flour and sugar into a bowl. Cut in butter with a pastry blender or with fingertips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable. Add milk to hold together. Turn into a lightly floured board and knead until smooth. Form into a ball and chill 30 minutes. Then divide the ball in two. Roll out on lightly floured board to about 1/4 thick (large enough to line a deep 10" pie plate). Butter pie plate an line with pastry leaving a 1/2 inch overhang. Roll out other piece of dough and cut into 1/4 inch strips for lattice work topping. Filling: In scalded milk, mix can of wheat 1/4 teaspoon salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel, set aside. Meanwhile beat ricotta and 1 cup of sugar then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold-in beaten 4 egg whites. Pour into pie shell. Arrange strips criss-cross over filling to edge and flute heavily. Bake in pre-heated 350 degree oven for about 1 hour or until firm in center. Let cool in oven with door open. Serve sprinkled with confectioners sugar.
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- Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix.
- Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
- Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork or spoon. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom.
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