Whole Wheat Mediterranean Pie Crust Recipes

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

Basic 100% Whole Wheat Pie Crust image

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

Ingredients

¾ cup whole wheat flour
1 tablespoon wheat gluten
½ teaspoon salt
¼ cup vegetable shortening
2 tablespoons water
1 teaspoon water, or more as needed
21 tablespoons whole wheat flour, or as needed

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don't have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.

Provided by Martha Rose Shulman

Categories project

Time 1h30m

Yield Two 9- or 10-inch tarts

Number Of Ingredients 7

Gluten-Free Whole Grain Mediterranean Pie Crust image

Steps:

Sift together the grain flour and starch. 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, add the 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 grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 87 grams, Fat 29 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

120 grams (approximately 1 cup) millet flour (I make this by grinding millet in my spice mill)
100 grams (about 4/5 cup) another whole grain gluten-free flour, like buckwheat, cornmeal, or teff
95 grams (approximately 7 tablespoons) potato starch, cornstarch, arrowroot or a combination
5 grams (3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
150 to 165 grams (2/3 to 3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice (optional; the reason for the acid is that it relaxes the gluten in flour, but you don't have to worry about gluten)

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

Easy Whole Wheat Pie Crust image

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.

Ingredients

2 1/2 cups whole wheat flour
2 tablespoons light brown sugar
1 cup vegan shortening
1/2 cup cold water
1/8 teaspoon sea salt

More about "whole wheat mediterranean pie crust recipes"

WHOLE WHEAT PIE CRUST {EASY AND FLAKY!} – WELLPLATED.COM

Web Mar 25, 2015 Servings: 2 (10 inch) pie crusts Ingredients 12 tablespoons very cold unsalted butter (1 1/2 sticks) 1/3 cup very cold vegetable …
From wellplated.com
4.6/5 (12)
Category Dessert
Cuisine American
Total Time 1 hr 10 mins

Cut the butter and shortening into a small dice, then place them in the freezer while you prepare the rest of the ingredients. Place the all purpose flour, whole wheat pastry flour, salt, and sugar in the bowl of a food processor fitted with a steel blade, then pulse a few times to combin. Scatter the butter and shortening pieces over the top. Pulse 8 to 12 times, until the butter is the size of chickpeas. Some of the pieces will be small and others will be larger (about the size of a thumnail).
With the machine running, add 4 tablespoons ice water to feed tube. Add the remaining water one tablespoon at a time, just until the dough is moist enough to hold together with a small portion is pinched between your fingers. Pulse the machine until the dough forms a shaggy ball. Place the dough on a lightly floured board and pat into a disk. Wrap in plastic and refrigerate for 30 minutes.
Once chilled, divide the dough in two. Use both immediately or wrap and refrigerate for up to two days or freeze for up to two months.

Whole Wheat Mediterranean Pie Crust Recipes

BASIC 100% WHOLE WHEAT PIE CRUST

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

EASY WHOLE WHEAT PIE CRUST

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