Basic 100% Whole Wheat Pie Crust
Ingredients20 m servings 166 cals
- Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
- Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.
- Cook's Note:
- If you are making this for a pie that requires that the crust be baked before anything is added, form and crimp the edges of the crust, pierce liberally with a fork to prevent large bubbles from forming, and bake at 350 degrees F (175 degrees C) for about 30 minutes.
Per Serving: 166 calories; 7 g fat; 22.8 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 3
I will be the first to say this was the perfect pie crust for a awesome pumpkin pie this thanksgiving! I LOVE this completely healthy pie crust and its definitely my new go-to recipe for my futu...
I don't use shortening so I used butter. This was good in that nobody said, "What is different?" But it isn't the best pie crust out there.