Whole Grain Pie Dough
Whole Grain Pie Dough… No cardboard texture issues here!
Lately, I am finding myself eating a lot more.
I guess I can now classify myself as not only a person who eats because they are bored but as a stress-eater.
Because of this and my love for flaky pie crust and gooey brownies, I decided that my sweet tooth is too strong to ignore, I might as well make the baked goods I eat a tad healthier with whole grains and healthy fats.
Enter stage right: Whole Grain Pie Dough!
I don’t know if it is that I have been incorporating whole grains into baked good for a while now and I am just used to the taste of whole grains or if I genuinely like the taste of them but this whole grain baking isn’t as bad as a lot of people make whole grain baked goods out to be.
Give this pie dough a shot.
This one is still made with butter because butter is a healthy fat. I myself use grass-fed butter such as Kerrygold or Finlandia.
Feel free to experiment with Ghee or something else you prefer but note that your results will more than likely differ from mine.
- 2 cups + 2 tablespoons whole wheat pastry flour
- 2 tablespoon coconut sugar or unrefined sugar (plus more for sprinkling)
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cold
- 6 tablespoons cold water
- 1 egg white
- In a large bowl, mix together the flour, sugar and salt.
- Using a pastry cutter, cut the butter into the flour mixture until it looks course.
- Add water to the mixture, mix and form two balls of dough.
- Wrap balls in plastic wrap or parchment paper and chill in the refrigerator for at least 10 minutes.
- Once thoroughly chilled, remove the dough from the refrigerator and place onto a clean work surface, sprinkled with a small amount of flour to prevent sticking.
- Using a rolling pin, roll out the dough until it is spread to about 1/4th-1/8th inch thick.
- Use the rolled dough for one double crust pie, for two open single crust pies, or for small hand pies.
Single crust pies
- Grease two pie plates and line the plate with the dough.
- Trim any excess dough off and using your fingers, press the dough together or using a fork, press the end dough into the rim on the pie plate.
Double crust pie
- Grease a pie plate and line the plate with the dough.
- Trim any excess dough off. Fill the pie with your choice of filling and top the pie with the second rolled out crust. Using your hands, create a seal or using a fork, press down onto the rim of the pie plate.
Small hand pies
- Cut dough using a round or square cookie cutter for hand pies.
- Continue to cut until all of the dough has shapes cut into it.
- Remove the excess dough and repeat the rolling and cutting until all of the dough is used up.
- Fill with your choice of filling and place another half on top.
- Using a fork, seal the dough ends together.
- After sealing the pies, use a pastry brush and brush an egg white onto the tops and rims of each pie.
- If making an open pie, brush egg white onto the rim only.
- Sprinkle sugar onto the tops of each pie before baking.
- OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
- If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
- Ateco 5307 Fluted Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Amount Per Serving:Calories: 323 Total Fat: 25g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 66mg Sodium: 179mg Carbohydrates: 22g Fiber: 1g Sugar: 5g Protein: 3g