| T O P I C R E V I E W |
| Montrose Girl |
Posted - Dec 04 2009 : 1:08:40 PM
I know someone here will have the perfect way to make a really good whole wheat pie crust that is flakey and not so heavy? Fingers crossed. I keep trying and just refuse to use white flour, though that seems to be the only way I can manage a really good crust. Any suggestion?
thanks,
Laurie
Best Growing |
| 8 L A T E S T R E P L I E S (Newest First) |
| Montrose Girl |
Posted - Dec 10 2009 : 06:55:44 AM
thanks ladies.
Best Growing |
| Sarahpauline |
Posted - Dec 09 2009 : 12:03:32 PM
I make a great wheat pie crust. The key is to buy the whole wheat pastry flour as mentioned. Then I alter a basic pate-brisee recipe because they tend to be tough. I just use grated frozen butter and vegetable shortening and water, just eyeball it. Make sure you can see chunks of unblended butter, and dont work it much. Just make a loose ball. It will not look well mixed. wrap it up and get it super cold in the fridge for at least an hour. Then roll it out. I sometimes roll out several and then freeze them so I can use them for potpies or fruit pies or tarts. It never fails me and even my stickler granny tells me that I make the best pie crusts.
Of note, I am going to try Amanda's earth balance though, that sounds great!
Not all those who wander are lost...
www.SarahPauline.com
www.AbraxasBaroque.com |
| 4HMom |
Posted - Dec 08 2009 : 6:51:29 PM
Wheat Montana has a whole wheat pastry flour (it's called Prairie Gold) that works wonders in pastry things. I've used it in crust for my quiche and it wasn't too heavy (not quite as light as the white flour), and I used lard. I know that Wheat Montana products are in some grocery stores now, so you might look for it and try it.
"Be the change you want to see in the world" -Gandhi |
| ivmeer |
Posted - Dec 08 2009 : 10:54:27 AM
Earth Balance shortening makes a fabulous pie crust. It's much better than Crisco and doesn't have all the yucky stuff in it that Crisco has. Be careful with lard, btw, as many commercial lards are hydrogenated. |
| Fiddlermom |
Posted - Dec 08 2009 : 10:20:52 AM
Sometimes, if I can remember, I add a TB or less of vinegar in place of some of the water. It does seem to make it a lighter. You don't want to get the taste of the vinegar in it though! I agree with Mary on handling it as little as possible! |
| rhondacate |
Posted - Dec 07 2009 : 10:01:50 PM
Lard is key to lighter crusts. But I have not made a successful light flaky pie crust with all whole wheat flour.
I also always use ice water.
~Rhonda
http://rmfo-blogs.com/rhonda |
| MaryLD |
Posted - Dec 07 2009 : 6:46:52 PM
My friend has her own pigs and swears by lard. I find that handling the crust as little as possible is so important. The Joy of Cooking always has basic recipes for most things- pie crust included!
~ MAry LD
Texas
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| Annika |
Posted - Dec 04 2009 : 1:21:27 PM
What you need is whole wheat pastry flour. Look for recipes for Whole wheat pastry flour crusts on the net =)
I am terrible with recipes to be honest, or I'd give you mine, I just make things by feel, sorry!
You should use shortening for a lighter crust too. I hope that this helps a bit. Whole wheat flour, for me, has always made a heavy crust. Best of luck and happy baking!
Annika
Farmgirl & sister #13
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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