Whole Wheat Pie Crust
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 224.2
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 120.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.3 g
View full nutritional breakdown of Whole Wheat Pie Crust calories by ingredient
Introduction
This recipe is from Time Life Books "Foods of the Worlds" Recipes: American Cooking, p. 96 This recipe is from Time Life Books "Foods of the Worlds" Recipes: American Cooking, p. 96Number of Servings: 12
Ingredients
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2 and 1/2 cups whole wheat flour
12 tablespoons chilled earth balance natural shortening
1/4 teaspoon salt
6 tablespoons ice water
1 tablespoon melted earth balance natural shortening
Directions
In a large mixing bowl, combine the flour, shortening, and salt. Working quickly, use our fingertips to rub the flour and the shortening together until they look like flakes of coarse meal. Pour the ice water over the mixture, toss together, and press and knead gently with your hands until the dough can be gathered into a compact ball. Dust very lightly with flour, wrap in wax paper and chill for at least 1/2 hour.
Lightly butter a 9-inch pie plate and divide the ball of dough in half. On a floured surface, roll out half of the ball into a circle about 1/8 inch thick and 13 inches in diameter. Lift it up on the rolling pin and unroll it over the pie plate. Be sure to leave enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough. Trim the excess pastry with a sharp knife, so that the pastry is even with the outer rim of the pie plate. Preheat the oven to 375
Add your filling.
For the upper crust, roll out the remaining half of the dough into a circle the same size and thickness as the bottom crust. Lift it up on the rolling pin and drape it gently over the filling. With a scissors, trim the top crust to within 1/4 inch of the pie plate. Tuck the overhanging 1/4 inch under the edge of teh bottom crust all around the rim and then press down with teh tines of a fork to seal thewto crusts securely. Brust the pastry evenly with the melted shortening and cut two small gashes in the center of the top crust to allow the steam to escape. Bake the pie in the middle of the oven for 40 minutes, or until the crust is golden brown.
Serves 10
Number of Servings: 12
Recipe submitted by SparkPeople user NEXTYEAR.
Lightly butter a 9-inch pie plate and divide the ball of dough in half. On a floured surface, roll out half of the ball into a circle about 1/8 inch thick and 13 inches in diameter. Lift it up on the rolling pin and unroll it over the pie plate. Be sure to leave enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough. Trim the excess pastry with a sharp knife, so that the pastry is even with the outer rim of the pie plate. Preheat the oven to 375
Add your filling.
For the upper crust, roll out the remaining half of the dough into a circle the same size and thickness as the bottom crust. Lift it up on the rolling pin and drape it gently over the filling. With a scissors, trim the top crust to within 1/4 inch of the pie plate. Tuck the overhanging 1/4 inch under the edge of teh bottom crust all around the rim and then press down with teh tines of a fork to seal thewto crusts securely. Brust the pastry evenly with the melted shortening and cut two small gashes in the center of the top crust to allow the steam to escape. Bake the pie in the middle of the oven for 40 minutes, or until the crust is golden brown.
Serves 10
Number of Servings: 12
Recipe submitted by SparkPeople user NEXTYEAR.
