BCL - Basic 100% Whole Wheat Pie Crust Popular Recipes

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Basic 100% Whole Wheat Pie Crust

"I generally try and eat as many whole grain ingredients as I can and I was astonished to find out no longer a single basic 100% complete wheat pie crust recipe here at Allrecipes. So right here's mine! I formerly had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I introduced wheat gluten, as I do for bread, and voila! This makes enough for one eight-inch pie. If you are making a recipe that calls for a pinnacle and bottom crust, double the recipe."

Ingredients :

three/four cup complete wheat flour
1 tablespoon wheat gluten
1/2 teaspoon salt
1/4 cup vegetable shortening
2 tablespoons water
1 teaspoon water, or extra as needed
21 tablespoons whole wheat flour, or as needed

Instructions :

Prep : 20M	Cook : 8M	Ready in : 20M

Mix three/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture the use of a pastry blender until combination is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour combination using your arms till dough easily forms a ball; add more water if needed.
Flatten dough right into a pancake-like form on a floured floor; sprinkle pinnacle of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch large than your pie pan. Roll the crust onto the rolling pin and switch to the pie pan.

Notes :

If you are making this for a pie that calls for that the crust be baked earlier than whatever is brought, form and crimp the rims of the crust, pierce liberally with a fork to save you massive bubbles from forming, and bake at 350 degrees F (one hundred seventy five stages C) for about 30 minutes.

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