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.
300 grams whole wheat flour
300 grams white pastry flour
1 teaspoon salt
200 grams cold cream cheese
200 grams frozen butter, grated
1/4 to 1 cup water (will add in 1 tablespoon increments)
In a medium-sized bowl and all your ingredients, except the water. Mix the fat into the flours using clean hands or a food processor. Then slowly, 1 tablespoon at a time, add the water to the mixture until the dough just comes together into a large ball. The less you work with the dough after adding water the better.
Chill dough in the refrigerator for at least 30 minutes and up to 48 hours.
When ready remove the pie dough from the fridge. Lightly flour the area where you will roll out the dough. Place your dough ball in the middle and press into a large even disk, about 1/2 inch thick. Then roll out your dough with your rolling pin, starting in the middle and rolling out to the edges until the pie dough is about 1/8 inch thick and will hang over your pie plate. Roll your pie dough around your rolling pin and lay it over your lightly greased pie plate. Unroll and cover the entire pie plate. Press dough into pie plate. Cut off any extra dough around the edges and save for another treat. Decorate pie edges by pressing fork tins into the dough, or any other preferred method.
To parbake the crust, make small pricks into the bottom and edges of the dough. Cover.
Chill dough for 30 minutes. Preheat the oven to 400˚.
Remove the chilled pie crust from the refrigerator. Place a piece of parchment or foil over the pie and fill with dried beans or pie weights. Bake the crust at 400 degrees for 20 - 40 minutes depending on what you are filling the pie with, rotating the crust halfway through. If the edges begin to brown quickly ensure they are covered by the parchment or foil.
Fill with desired ingredients. You can check out my recipe for a Roasted Asparagus and Tomato Quiche, it is a great filling for this whole wheat crust.
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