Making pie crusts has never come easy to me. In fact, if you recall…I put out an all call many months ago and used YOUR recipes to put together the free ebook, For the Love of Pie!
Since that time, I have discovered a delicious and healthy way to make whole wheat pie crust! I am SO excited!
The secret ingredient is Tropical Traditions Palm Shortening. We all know to stay away from regular shortening (like crisco) right? I’ve tried making pie crusts with butter, and that works too (especially in these Mini Apple Pies). But, since I tried using Palm Shortening from Tropical Traditions, I feel like my days of frustration with pie crust may be over. When I tried making a whole wheat crust with Palm Shortening, it formed perfectly. It rolled out like a dream. I could be heard shouting out Whooops and Woohoos from my kitchen for miles around. I’m telling you, this from the lady who never could make a pie crust.
Here’s how you make the crust…
Whole Wheat Pie Crust
1 1/4 cup whole wheat flour
1/4 teaspoon sea salt
1/3 cup Palm Shortening (or butter)
4-5 Tablespoons cold water
I found this recipe to work best in my food processor. If you don’t have a food processor, you can cut the shortening into the flour with a pastry blender.
Place flour, salt and shortening in food processor. Blend until shortening is cut throughout the flour and the mixture resembles crumbs.
Admire the crumbs…
Begin adding water and processing (or stirring). If your dough looks like this, it doesn’t have enough water in it yet…
Add little bits of water until your dough will form a nice round ball.
Roll out your dough on a well floured surface. Fold it in half.
Then fold it in half again.
Place your dough in your pie dish with the folded corner in the center.
Unfold the dough, shape it into the dish and make the edges pretty.
Here’s a little video tutorial I made that will maybe (hopefully) give you an idea about how I shape my pie crust. There are all kinds of different ways to make it pretty…this is just the way my grandma taught me.
Poke your dough a few times with a fork to keep it from poofing up in the oven.
Bake at 450° for 10-12 minutes or until the crust is golden brown.
Mmmm…pretty dutch apple pie! (I just used this Mini Apple Pie filling and crumb topping recipe with the crust for this pie…in case you feel like you must try it right NOW!) I must say, a glass of milk helps this pie go down real nice.
