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Wheat Pie Crust Subject: Wheat Pie Crust From: Hayden Date: 2/8/2023, 9:11 AM To: Phaedrus On 2/7/2023 9:27 AM, Hayden wrote: Hello, Would you be interested in a wheat pie crust recipe? Its 1/2 & 1/2 wheat and white flour. It has a nice nutty flavor. It goes pretty well with Coconut Cream Pie. I happened to try it on a whim. I just used what I already had on hand. I wouldn’t change it much the next time I tried it. It worked pretty well for me. Just wondering. Hayden Hi Hayden, Sure! Send it on. I'm sure my readers would appreciate it. Phaed This recipe may interest some people. I like it fine. Wheat Pie Crust: (1/2 wheat and 1/2 white flour) (2/1/23) Notes: I made up this crust just from ingredients I had on hand. Good if it is made nice and thin. It gets hard if it is thick. Gives off a nice nutty flavor. Do not turn the 1-inch hangover of dough under the edge of the crust to crimp. Cut it off. Keep the edge thin; it gets too hard. Just crimp what is there. Crumbles slightly when it is rolled out; just slightly. Tears rather easily when placing it into the pan. Just be cautious. Lightly shove it back together somewhat. The extra small pinch of salt helps the taste. Requires a little extra crust to fill the pan; it doesn’t stretch at all. Shrinks about the same as regular crust. Takes 15-20 minutes longer to pre-bake than a regular pie crust. I don’t know how long it would take to bake with a pie filling. It has been tasty with a Coconut Cream Pie. I don’t know how it would taste with a double-crust pie. Wheat Pie Crust 9-inch pie, 1-crust, (not deep dish): There will be some dough leftover. Bake 4 or 5 cinnamon-sugar mini-cookies with it; about 12 - 16 mins. 1/2 C. whole wheat flour, 1/2 C. white flour 1/3 C. shortening and chilled butter mixture (replace 2 t. of shortening with 2 t. chilled and diced butter; 1/3 C. total) 1/2 t. salt (+ extra small pinch for the wheat crust) 1/3 C. ice water (5-6 T.) Preheat the oven to 375° (unless the dough is not going to be baked right away). Whisk flour & salt…Add shortening & butter mixture…Cut in until crumbly (a fork and/or your fingertips work great). Add enough cold water (approx. just less than 1/3 C.) to moisten all the dough…Stir about 18-20 strokes. Stop. Add a little more water, if necessary, to make the dough moist and soft; in only about 3 more strokes. (Leaving a little flour loose in the bowl is better than over-mixing.) Pour the dough and any leftover loose flour out onto a floured surface. Work a little extra flour into the dough when it is on the board; if it is too moist; in only about 3 more strokes. Mash the dough together lightly into a disk, gathering up some of the loose flour (not all)…Wrap in plastic wrap & place in frig to cool for about 1 hr. Roll out on a floured surface, with flour on top of the dough and flour on the rolling pin. Add a little more flour as needed. Lightly shove any dough back together if it separates. Using a pastry scraper, lift ½ of the dough up and fold it onto the other half (fold it into quarters if the wheat crust is tearing). Place the dough into the pan, gently opening it up into the whole pan. (I use a butter knife to help me.) Allow the dough to settle into the corners (push and jiggle it lightly). Do not stretch it to fit, that causes the dough to shrink while baking, plus the wheat crust will tear. Again, lightly shove any dough back together if it separates.Trim the hangover edges off the wheat crust completely; do not tuck the dough under the edges. Crimp just what is there. The crust is good if it is thin. For a pre-baked pie shell (as for Coconut Cream pie): Dock the dough and pre-bake for 25 -28 minutes. Fill according to your pie recipe. For an unbaked crust (as for Pecan pie): I don’t really know yet. The crust probably needs to be baked alone for 15 minutes (that will partially bake it) then filled. For a double crust pie: I probably wouldn’t do it. I think it would bake up too hard and have too much wheat flavor. Additional note: I have just discovered that for a single pie crust using all white flour: replace 2-3 t. of the white flour with whole wheat flour. That creates a quite nice lightly brown mixed-looking pie crust.