If you're trying to include more whole grains in your daily diet, this crust is perfect for you.
Whole wheat by itself does not make a good pie crust so out of necessity this recipe contains some (white) all purpose flour. Even so, the crust difficult to roll out even if you're experienced with pies.
But the good news it that it makes a wonderful dough to just pat in the pan. The resulting crust looks every bit as good as a rolled out one and is just a flaky.
Whether you're a novice at pie baking or a pro, this super easy and super delicious recipe will make your holiday pie baking a snap.
The taste is a little more hearty than a white flour crust adding a richness to fall pies like pumpkin, sweet potato, apple and pecan.
Whole Wheat Pat in the Pan Pie Crust
Makes 1 (9 inch) single crust
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 tablespoons sugar
1/4 cup solid white vegetable shortening (like Crisco)
1/2 stick butter (4 tablespoons)
2-3 tablespoons ice water
Put all ingredients (except ice water) into the food processor. Pulse together until crumbs are uniform looking - about 45 seconds.
Add 2 to 3 tablespoons ice water (not cubes) and process until dough comes together into a ball - about 30 seconds.
Remove dough from processor and press into pan, a little bit at a time.
Refrigerate or freeze crust until ready to fill.
Without thawing crust, follow your recipe's directions for filling and baking.
Baker's tip: When patting crust into the pan, press the dough evenly on the sides and bottom. Make the crust at the top rim of the pan (where you'll be fluting the edge) thicker than the rest so you'll have ample dough to make a pretty edge.
Check back tomorrow as we count the days till Thanksgiving with scrumptious recipes for festive fall fare.
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