Whole Wheat Pie Crust

Whole wheat pie crust is one of the easiest switches to make if you are trying to eat less refined grains. When I discovered whole wheat pastry flour I was ecstatic! What rock had I been hiding under for all of my life, thinking the only pastry flour available was the refined white version? Soon I started using whole wheat pastry flour in most of my baking recipes (I just used it this weekend for cupcakes and nobody even questioned it being whole wheat!) and I love it! While I don’t do a ton of overly sweet baking, I do make quiche, and other savory tarts often. I got this recipe right off the Bob Red’s Mill whole wheat pastry flour bag and it is simple, quick, and tastes great! Thank you Bob Red’s Mill!

The Easiest Way to Make Your Own Pie or Tart Dough

Let me just throw this out there, making your own dough is quick and easy to begin with. However, the best way I’ve found is using a food processor, or Ninja. I have the Ninja Master prep and it has made dough making quicker then ever! If you have a food processor, you can use the same method. Here it is:

• Put flour and salt in processor
• Cut chunks of cold butter, throw in processor
• Pulse processor a few quick times
• Slowly add cold water until you see everything is wet and coming together
• YOUR DONE!

This only takes about a minute or two and you have your very own whole wheat pie crust!

Store Bought Pie Crusts = Health Nightmare!

I should also mention, those store bought crusts are health nightmares.With ingredients like enriched and bleached flour, partially hydrogenated oils (aka TRANS FATS), and preservatives BANNED in other countries they are not a product I would ever purchase. Not only do they contain all of these hidden ingredients but  because they are usually frozen products there is no reason Pillsbury or any other company should be adding this stuff to their products. Any company using ingredients that are known to be dangerous will not see a dollar out of my pocket.. period!