I love this recipe for all things savory, but honestly it works with sweet too, it adds balance and a heartiness from the whole wheat flour. Often you will see bakers use a mixture of whole wheat and white all-purpose or pastry flour for many recipes because the whole wheat adds flavor, fiber and other nutrients. So here is the trick to working with whole wheat flour for pie crust, add cream cheese. The cream cheese serves as a binder along with the butter. Then when the pie crust bakes the milk solids from the cream cheese help keep the whole wheat flour hydrated, creating a flaky pie crust.
Combing what I learned from Mess Sargent grandfather, and my knowledge of keeping whole wheat flour hydrated using cream cheese, this pie crust recipe was created. Drop any questions in the comments here or DM on Instagram. It is my goal to bring a perfect pie crust to your kitchen.
This pie crust is the perfect crust to us in my Roasted Asparagus and Tomato Quiche
Homemade Pie Crust is a love language and this whole wheat pie crust says I love you. Patience is key when making pie crust, not because it's hard, but because you have to leave time for chilling the dough. So if you have time make this pie crust.
Welcome to my kitchen.
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