Saturday, November 11, 2006

Whole Wheat Pie Crusts

Things I've learned this week:
1. Do NOT use hard red or white - makes a heavy crust.

2. If you put coconut oil in the fridge to harden to shortening consistency....don't leave it to long or you will need a chisel to get it out of the measuring cup.

3. I had "ok" luck with soft white, ice cold water and chilled coconut oil....I plan to use all butter next and see if I get even flakier.

4. I repeat, do NOT use all hard wheat flour or it doesn't taste like pie crust. For instance Jamin and Jared asked for lots of milk when eating the first crust made with hard wheat. They said the chicken pot pie crust with soft white was much I try all butter which my friend Adrienne and her dh Kwame swear is the secret.

Basic recipe:
2 C soft white flour (whole wheat pastry flour if buying)
2/3 C chilled butter (used coconut oil - calls for shortening)
2 T chilled butter
4 - 5 T of ice cold water

Makes double crust pie...was sticky with coconut oil...roll out between wax paper for easier moving, handle as little as possible...

I'm open to suggestions from others who have been baking longer than I with fresh ground whole wheat....please don't suggest mixing bleached all purpose white flour with the whole wheat...If I'm going to do that, I'll simply make my killer crusts with shortening and all purpose flour. LOL Trying to conquer this before the holidays.


Lisa in Jax said...

I haven't tried this but it may give you what you're looking for...

Here's a recipe from Whole Foods...

Processor Pastry

1 1/4 cup ww pastry flour
1/2 tsp salt
1 T. wheat germ
7 T unsalted butter
1 egg yolk
2 T ice water

combine flour, salt, and w-germ in food processor fitted with steel blade; pulse several times to mix. Add butter; process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper. Chill for 30 mins to 24 hours.


DeEtta @ Courageous Joy said...

I wonder if this will work without the processor....which I don't have yet...LOL - it looks like much the same recipe that I have....or plan to try using butter instead of other fat.... and an egg yolk....that may do would be about 1/2 cup more flour if doubled....I was thinking a bit more flour would help with the sticky texture for rolling..... now to find another pie I need to make.....

Lisa in Jax said...

I'm sure one of those dough cutters or a fork would work. It would just take longer. Just make sure not to handle the dough too much, the less done, the better it'll turn out.