Recipes ofKurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Whole Wheat Pie Crust (9 Inch)

Monday, December 11, 2017
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Total time
1 hour
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Preparation time
15 minutes

This pie crust is flaky, tender, easy-to-handle, and whole wheat! Bob's Red Mill whole wheat pastry flour gives you all the health benefits of traditional whole wheat, with a milder taste.

Ingredients
or1/2 cup coconut oil
or1 1/4 cups Bob’s Red Mill whole wheat pastry flour
or1/2 tsp sea salt
or1/2 tsp coconut sugar
or6-8 tbsp ice water plus more if needed
Preparation
1.
To get the coconut oil solid so we can break it into pieces, spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden.
2.
In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. (You could also combine in a large bowl and mix with your hands.)
3.
Pulse the food processor a few times to mix.
4.
Break the hardened coconut oil into small chunks using your hands.
5.
Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps.
6.
Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps.
7.
Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 3-4 tbsp. to be safe.)
8.
Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk.
9.
If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
10.
Wrap the disk in plastic wrap. Place in fridge for 10 minutes to harden some.
11.
Remove the chilled disk from the refrigerator and let sit at room temperature for a couple minutes to make it easier to roll out.
12.
Flour your surface with more of the whole wheat pastry flour.
13.
Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.)
14.
Place the rolled-out dough onto a 9-inch pie plate.
15.
Gently press the pie dough down so that it meets the bottom and sides of the pie dish.
16.
Using a knife, carefully trim the dough around the top edge of the pie dish as needed, leaving about a 1/4-inch to 1/2-inch overlap.
17.
Fold the edge of the over and under the edge of itself, pressing together.
18.
You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.
Nutritional information
Per 100 gPer 9-Inch Crust (369 g)% DRI
Energy404 kcal1490 kcal75 %
Fat30 g112 g172 %
Fatty acids, total saturated25 g91 g453 %
Cholesterol0 mg0 mg0 %
Sodium317 mg1171 mg49 %
Carbohydrate30 g110 g37 %
Sugars1 g3 gremove
Fiber4 g16 g64 %
Protein5 g20 gremove