BASIC 100% WHOLE WHEAT PIE CRUST
I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.
Provided by Misti
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g
WHOLE WHEAT ANGEL FOOD CAKE
Angel food cake is often a favorite dessert of dieters because it is very low in fat. This version is even healthier because it is made with whole wheat. I adapted this version slightly from a recipe floating around the internet, but I believe the original recipe was put out by Hodgson Mill. I have not tried this, but I did compare it with other highly-rated angel food cake recipes on 'Zaar and the proportions and instructions do seem correct. Prep time does not include seperating all those eggs!!
Provided by Roosie
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- If you're not using whole wheat pastry flour, whirr the flour in a blender, food processor or other grinder until fine (This might be kind of hard, but it won't be the end of the world if its not super-fine).
- Sift together flour and cornstarch in a small bowl.
- Mix in 3/4 cup sugar with a fork or wisk.
- You want this to be aerated, so you can probably even sift in the sugar with the cornstarch and flour, if you want.
- Place the egg whites in a mixing bowl and add salt and cream of tartar.
- Beat until whites form soft peaks.
- Gradually add remaining 3/4 cup sugar and extract (s) and beat until mixed.
- Not beating, gently fold in about 1/3 of flour mixture at a time (a large rubber spatula is best for this).
- Pour into angel food cake pan and bake for about 1 hour or until cake is springy when poked.
- Invert to cool and allow cake to cool completely before removing from pan.
WHOLE WHEAT PASTRY CRUST
If you prefer to bake with whole grains instead of white flour, then this is the pie crust for you! It's easy to put together and tastes great. This crust has a hearty flavor that pairs especially well with a sausage quiche, but it's great for fruit pies too! The recipe is from "Whole Foods For the Whole Family," a La Leche League cookbook.
Provided by A Messy Cook
Categories Dessert
Time 15m
Yield 1 pie crust
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1296.3, Fat 88.2, SaturatedFat 53.1, Cholesterol 402.5, Sodium 1190, Carbohydrate 113.2, Fiber 19.2, Sugar 0.8, Protein 25.5
WHOLE WHEAT PASTRY DOUGH
Provided by Food Network
Time 20m
Yield 2 doughs
Number Of Ingredients 6
Steps:
- Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
HOMEMADE WHOLE WHEAT PASTRY TARTS RECIPE BY TASTY
Here's what you need: whole wheat flour, coconut sugar, salt, butter, ice water, strawberry, blueberry, coconut sugar, egg, powdered sugar, vanilla extract, milk
Provided by Mercedes Sandoval
Categories Breakfast
Yield 5 pastry tarts
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
- Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
- Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
- Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
- Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
- Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
- Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
- Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
- Use a pastry brush to gently brush the tops of each pastry with egg wash.
- Bake for 15-20 minutes, or until golden brown. Let cool completely.
- If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
- Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
- Serve immediately or store in the fridge for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 7 grams, Protein 9 grams, Sugar 45 grams
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