Whole Wheat Pie Crust is great tasting and wholesome. It works equally well in sweet and savory dishes. Which is important to me, because I like to make several at a time and freeze them so that it is that much easier to make dinner when I am in a hurry.
Confession: Regular pie crust is a little easier to work with than the whole wheat version. However, if it is important to you to get rid of refined ingredients and packaged food, this recipe includes a few tips to make it easier for you to ditch the refined white flour and make pie crusts for dishes like Sausage and Mushroom Quiche, Tomato Tart, Chicken Pot Pie, and even the occasional Toaster Pastry.
Rule 1. Like most things in life, practice makes prefect. If your crust tears or cracks, just keep on cooking! My crust has torn on many occasions… who am I kidding, my crust tears on most occasions. I put it in my pie plate anyway, squish the tear together with my fingers, then cover the little mishap with something tasty and beautiful. Nobody has ever known – or at least they were smart enough not to complain.
Rule 2. Don’t over mix. As soon as it comes together in a ball, if you are using a food processor, stop the processor. If you are using your hands, stop touching things. (Your hands are warm. See Rule 3.) Then turn it out onto a well floured surface.
Rule 3. The secret to flaky crust is keeping everything cold. When the cold butter and liquid go in the hot oven, they make steam, which makes the crust puff up. Voila! Flaky crust. However, even when your kids turn the house upside down, the phone rings, and someone knocks on the door all at the same time – and your butter gets too warm, just keep on cooking – it still tastes unbelievably good, even when it doesn’t flake perfectly like all the pictures on the internet. If you butter gets warm enough that the butter begins to melt in the dough leaving a butter slick on your hands or it sticks to everything, put the whole business back in the refrigerator for a few minutes to reset – then just keep cooking.