Easy Whole Wheat Pie Crust Recipes

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

Steps:

• Place flour, sugar, salt, sugar, and shortening in large tupperware or other plastic container with lid. (If all else fails, use a really strong large slide lock plastic bag). Seal tightly.
• Shake 3 minutes. Open & make sure mixture is uniform.
• Add water.
• Shake 3 more minutes & open to see if mixture is large dough ball of uniform consistency.
• Roll out on floured surface. Can be frozen for later use.

Steps:

• Crust: Cream butter and sugar. Add flour, baking powder and vanilla. Blend with a fork. Add eggs and water. Work with hands until dough is manageable. Turn onto a lightly floured board and knead until smooth. Form into a ball, put in a bowl, cover and chill overnight. The next day, divide dough into 4 parts, 2 larger than the others. Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick. Line 2 (10-inch) pie pans with dough. Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings. Refrigerate until ready to use.
• Filling: Prepare wheat. Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking). Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes. Add orange peel, mix and allow to cool.
• Put ricotta in large bowl, put sugar on top and let stand for 5 minutes. Do not mix with an electric appliance, mix well with a wooden spoon. Beat eggs and add to ricotta mixture. Add orange marmalade, and orange blossom water. Add cooked wheat. Set aside and make custard.
• Heat 1 cup milk and butter in a saucepan. Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan. Stir constantly until thick. Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs. Cook on low for 2 minutes. Let cool and add a teaspoon of vanilla. Add this back to ingredients in saucepan. You will have a thick custard, fold custard into the ricotta mixture gently.
• Pour filling into the piecrust. Then put a lattice piecrust on top. Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm. Put in refrigerator overnight and serve cold.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
• Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes.

Steps:

• Combine flour, salt and wheat germ in bowl.
• Cut in butter until mixture is crumbly.
• Add egg yolk and water, stirring until mixture forms a ball.
• Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.

Steps:

• Put water, butter and crisco in freezer while preparing flour.
• Sift flour, sugar, and salt together.
• Cut cold butter and crisco into flour mixture until crumbly.
• Add cold lemon juice and water. Mix just until moist crumbs form.
• Turn dough out onto floured counter top.
• Divide dough into 2 parts.
• Wrap in plastic wrip and put in refrigerator for at least 1 hour.
• Roll pie dough out and use as pie recipe directs.
• Enjoy a flaky, great tasting pie crust!

Steps:

• Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
• Press over bottom and sides of 9-inch pie plate.
• Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.

Steps:

• Blend together the flour, sugar and salt.
• Cut in cold butter flavor Crisco with pastry cutter until the mixture is evenly crumbly, and the pieces are the size of small peas.
• Add the cold water and mix with hands just until the dough holds together.
• Do not knead! Pie dough will be tough the more you work it.
• Roll out on floured board or table.
• This will give you enough dough for 2 pie crusts.