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Wheat flour and wheat germ keep this All Butter Whole Wheat Pie Crust full of healthy whole grains. Read about our tricks for a healthier, flaky pie crust.
Ugh. I’m sick.
I’m writing today cuddled in my bed, under blankets with my puppy beside me keeping me warm. My cold is one of the colds that is bad enough to make your feel slightly miserable, but not bad enough to warrant staying in bed all day long. I spent the morning in the kitchen creating a few last Thanksgiving recipes for you and totally wore myself out. Good thing is, those recipes are going to make a fabulously delicious dinner tonight. And feeding a cold is on my “to-do” list today.
It’s pie season (Thanksgiving is so close I can taste it!) and I’ve got a healthier way for you to enjoy your much-loved pies, and that’s with this All Butter Whole Wheat Pie Crust.
This, my friends, is full of healthy whole grains. And not just whole wheat flour, but two tablespoons of wheat germ added in. That makes it super healthy, right? Because you don’t have to worry about all of the butter as long as it has whole grains. I’m pretty sure that’s how it works anyway.
So what makes pie crust flaky? The key to a flaky pie crust is cold ingredients. I’ve talked about this before when I posted our Grandma’s best pie crust recipe. That recipe is not whole grain, but in our minds, makes the best crust. If you definitely need a whole grain pie crust, then this is the pie crust you’ve been looking for.
The butter needs to be cold. I use a pastry cutter to cut the ingredients together. This ensures that the butter gets evenly distributed. And that cold, evenly distributed butter is key to a flaky crust.
The water needs to be ice cold. This helps to keep the butter cold. You can even use a cold granite rolling pin to keep things cool while you roll out the pie crust. And if you’re not baking the pie right away? Pop that dough or pie into the fridge. Because…you guessed it…you want to keep the butter cold!
Although this pie crust is whole grain, it rolls out easily and handles similarly to a white flour pie crust. And that all butter flavor? Unbeatable!
Here’s one example of a pie baked inside a whole wheat pie crust. This Quakertown Crumb Pie recipe is always a hit with molasses lovers!
This looks so good! Saving to my Thanksgiving Ideas board 🙂
I never thought about making a whole wheat pie crust before! This is awesome!
When I made to make pie pastry for my Foods class I chose this one and it’s the only pie crust I’ve been making for the past three years! Wonderfully flaky and it surprised my mom and grandma just how tender it was because their pie crust recipe uses white flour and lard.