Whole Wheat Pie Crust
So many people are intimidated
by pies because of the crust, when really it is very simple. A good
pie crust dough has to have the consistency of an earlobe, and a good
crust has to be cooled before it is rolled out, and those are the two
keys to an excellent and easy pie crust.
Pie Crust Recipe
this recipe makes enough for 2 crusts, or one bottom crust and one top
Ingredients:
2 cups whole wheat or spelt flour
3/4 cups margarine, softened or melted
1/3 cups cold water
1/2 tsp salt
Preparation:
Mix the flour
and salt together, then add the melted margarine, stir till flour is granular,
add the water and knead with your hands. The flour should take on a
unique consistency (like and earlobe) and a whitish colour. Refrigerate
for at least 1/2 hour.
Remove from the fridge, sprinkle flour on a large flat surface, divide into two balls of dough, flatten one of the balls of the dough gently, then sprinkle the top with flour too and roll from the
middle out in all directions. Turn the pie crust dough frequently while rolling to make sure it isn’t sticking to your work surface, dusting with flour occasionally. Roll until the dough is 1/8 inch thick, forming a circle about 2" wider than an inverted pie crust.
Lightly oil a 9 inch pie plate and sprinkle with a couple Tablespoons of flour, shimmy the pie plate around until
the flour covers the surface.
Then fold the pastry in half, then in half again to form a 1/4 circle, and lift into pie plate. Unfold and smooth into the pan.
Gently Press the dough into the plate making sure that there aren't any air pockets trapped underneath. With your fingers, trim any dough that is hanging off the edge of the pie plate.
Repeat the steps with the second ball of dough, and when finished add your filling to the pie and gently place the top crust over the bottom so that the edges meet. Pinch the dough with your index finger and thumb around the edge of the plate joining the crust and creating small ridges, you can dip your fingers in water to change the consistency of the dough and assist the edges in adhering to each other.
Follow the directions for baking your pie.
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