Really Flakey Whole Wheat Pie Crust

pie crust

This has got to be the flakiest pastry I have ever made, especially for a whole wheat pie crust. The pie crust is similar to a Danish pastry but not so labor intense. Plus it’s healthy. Since there is no sweetener, it can be used for sweet and savory dishes.

Now I have to be honest. For many years I used only whole wheat flour. And yes, you guessed it, my pie crust was always thick and heavy. At long last, I decided that it was time to step up to the plate and change my recipe.

To get a flaky wholewheat crust you need to use wholewheat pastry flour and also other flours that are not so dense. Moreover, if you want a crust similar to a Danish desert then make sure and use Cold water and butter. You also want to keep a few small chunks of butter in the dough. For when the crust bakes, the butter melts, giving you amazing results. This is the secret of a nice flaky crust.

Flakey Whole Wheat Pie Crust
Yields 2
Light, Flakey & Easy-to-Make
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Prep Time
1 hr 5 min
Total Time
1 hr 5 min
Prep Time
1 hr 5 min
Total Time
1 hr 5 min
Ingredients
  1. * 1 ½ cups whole wheat pastry flour plus more for dusting
  2. * ½ cup rice flour
  3. * ½ teaspoon rock or Himalayan salt (fine grind)
  4. * ½ teaspoon aluminum-free baking powder
  5. * 1 cup unsalted butter, very cold
  6. * Approximately ½ cup ice water
  7. * 2 TBLS butter
Instructions
  1. Sift flour by using a fine mesh flour sieve/sifter
  2. In a large bowl combine whole wheat and rice flour, baking powder and salt.
  3. With a fork, cut in butter
  4. Add water slowly. Do not add the water all at one. Keep adding until you have a pliable ball of dough. Depending on your flour, you may need to add more or less water
  5. Make the dough into a ball and chill in the refrigerator for 20-30 minutes. Make sure and cover the dough so it doesn’t form a dry skin
  6. Roll dough out onto a lightly flowered surface. Don’t forget to dust the roller. Dot the dough with the extra 2 TBLS of butter. Roll the dough up into a jelly roll. Cover and chill again for at least 20 minutes
  7. Divide dough in half. Refrigerate ½ the dough until ready to use. The dough also freezes well if you do not need it now
  8. Roll out the dough onto a lightly floured surface. This recipe yields two 8 inch pie crusts
Notes
  1. Diet Type: Vegetarian
  2. If you are tempted to use a food processor or mixer, Please Don’t. When it comes to winning the flaky war, mixing by hand always wins. That’s because a food processor or mixer overworks the dough. It is near impossible to overwork dough that has been done by hand.
  3. Also, if you desire a golden crust then use an egg wash before baking. This is for a nice top layer crust.
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flakey pie crust

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Picture credit

Featured picture: jazzijava via photopin cc
Holiday pie crust: andy castro via photopin cc

Mary

As a healer and culinary entrepreneur, we are proud to offer generations of scrumptious & healthy recipes.

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1 Response

  1. August 23, 2014

    […] Variation: Please feel free to alter your presentation. Use your imagination and create masterpieces like star shaped Apple Cinnamon Hand Pies, lattice topped, turnover shaped or easy muffin filled artwork. For a flaky pastry see Really Flakey Whole Wheat Pie Crust […]

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