Need recipe for wheat pie crust & wheat bread rolls

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Does anyone have any recipes for making whole wheat pie crusts or whole wheat bread rolls. I tried substituting reg. flour for wheat flour, it came out horrible. Please help my mom would like a pie crust from wheat that she can eat. Thanks :) Cecilia, Edinburg, TX

-- Cecilia Altamira (c_altamira@hotmail.com), December 19, 2001

Answers

Hi Cecilia, I have a couple of pie crust recipes. One is the easy mix in the pie plate one the other is a little more involved. Here goes...

Press-in Pie Crust 1 cup whole wheat flour 1/4 cup oil 3 tbs. water (approx) Measure flour into pie plate make a well. Measure in oil and mix then add water as needed to make workable. Press into pie plate and fill.

Whole Wheat Pie Crust 1 1/2 cups whole wheat flour 1/3 cup oil 1/4 cup water(hot) Place the flour in a med. bouw. Measure the oil and hot water into a smaller bowl. Do no mix. Slowly pour the oil/water over the flour, mixing with a fork as you pour. Mix just enough to form a dough that will hold together, don't overmix. Divide the dough into 2 portions, on piece slightly bigger than the other. Place the larger piece between two sheets of wax paper and roll it out. Carefully peel off the top sheet of paper. Pick up dough by the corners of the bottom paper and place it paper side up in the pie plate. Carefully peel off the paper. Fill cust with filling. Roll out remaining dough cover the pie with the top crust. Flute edges and cut some holes in the top crust to allow the steam to escape. Thats pretty much it. Hope this helps. Kim :-D

-- Kim in Indiana (kwcountrygirl@aol.com), December 19, 2001.


A tip for using whole wheat - always mix liquid into flour and let it sit just a few minutes before adding oil - mixing the oil in first seems to prevent it from absorbing water quickly enough to work properly, esp for pie crusts.

here's a 'drop' crust for cobblers

1 and one-half cups whole wheat flour

2 tblsp brown sugar [optional]

2 tsp baking pwdr

3 tblsp oil, butter or whatever

1 egg, well beaten, + liquid [your choice] to make 1 cup

spread or spoooon over fruit

350-375*

-- carol (kanogisdi@yahoo.com), December 19, 2001.


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