Friday, September 11, 2009

Whole Wheat Pie Crust

Here's a pie crust that still has plenty of good flavor, even if it doesn't have butter or lard.


3/4 cup whole wheat flour
1/2 cup all purpose flour
1 tsp white vinegar
5 Tbs olive oil
3-4 Tbs water


Measure flours into a bowl. Combine oil, vinegar and 2 Tbs. of the water. Pour liquids into flour. Add more water until the dough mixture forms a ball. Roll flat between two sheets of wax paper. Refrigerate for 15 minutes. Then, lift dough into an 8 or 9 inch pie plate and form edges. Cook as directed for pie, or bake at 400 degrees for 10 minutes for pre-cooked pie crust.

Makes one crust, 8 or 9 inch pie plate.

Stealthy Cooking Tip: Use this pie crust when you introduce a new pie (like the cheese and vegetable quiche) to your family. Break them in slowly! That way, they won't think you're doing something too sneaky to their old favorites.

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