Friday, June 17, 2011

Whole Grain Pie Crust

I use this recipe for any variety of meat pies I might be making.   It's also great for quiche, fruit pies and apple dumplings.  This is a rich crisp crust so it's not ideal for meringue desserts though.  This recipe makes two crusts.

You'll need:
  • A flat surface and a rolling pin (I love my baking mat)
  • 1 & 1/4 cups of flour (an equal parts blend of white, wheat & oat works best)
  • 1/4 teaspoon salt
  • 3 Tablespoons ice water
  • 1/4 cup fat free plain Greek yogurt
  • 1/4 cup buttery spread (we use Smart Balance)

Put flours, salt, yogurt and buttery spread in a bowl.  Mash with a fork until it become crumbly.  Then mix in water one Tablespoon at a time until a nice dough forms.  Split the dough into two equal sized sections and knead each by hand a few seconds.  The dough should feel smooth and soft but not sticky, if it does feel sticky put some flour on your hands and work it in.  Turn your dough out onto a floured surface and roll it flat into circles big enough to hang over the sides of your pie plate. Spray your pie plate with cooking spray and put the bottom crust in the pan (the dough should hang over the sides) gently push the dough down into place so it is covering the entire interior surface of the plate, then pinch the remainder of the dough around the lip of the plate.  Bake for 10 minutes at 375 degrees.  Remove the crust from oven and fill with whatever filling your using.  Then you can put your second piece of dough on top and pinch it over the already baked edges.  Poke a few vent holes in the top and bake until its golden brown.

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