WHOLE-WHEAT PIE DOUGH
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour - which is not so French - not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer's recipe for pâte brisée in "The Art of French Pastry," involves more butter than you're used to seeing in my recipes, but an occasional butter-based crust, especially when it's made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it's a vehicle for the foods that we want to move toward the center of our plates.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 2 9-inch pastry shells, 6 to 8 servings each
Number Of Ingredients 5
Steps:
- Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until mixture comes together. Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
- Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap. Weigh it and divide into 2 equal pieces. Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares. Double wrap and refrigerate for at least 2 hours and preferably overnight.
- Very lightly butter two 9-inch tart pans. (If you can see butter you've used too much.) Roll out dough and line tart pans. Using a fork, pierce rows of holes in the bottom, about an inch apart. This will allow steam to escape and aid in even baking. Refrigerate uncovered for several hours or preferably overnight. (If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
- To prebake, heat oven to 325 degrees. Unwrap tart shell and place on a sheet pan or baking sheet. Line the dough with a sheet of parchment. Fill all the way with pie weights (you can also use beans or rice). Place on the middle rack of the oven for 15 minutes. Remove pie weights and parchment and return pastry to oven. Bake for 15 to 20 minutes more, or until light brown and evenly colored. There should be no evidence of moisture in dough. Remove from oven and allow to cool.
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yuskey abdi
abdi-y@hotmail.comThis is my new go-to pie dough recipe. It's healthy, delicious, and easy to make. I've used it to make both sweet and savory pies, and they've all been amazing.
KAPIL MANANDHAR
kapil.manandhar@yahoo.comI'm not a big pie baker, but this recipe made me look like a pro. The dough was easy to work with and the pie turned out perfectly. I'll definitely be using this recipe again.
Nate Williamson
nate_williamson62@yahoo.comThis is the best whole wheat pie dough recipe I've ever used. It's so easy to make and it always turns out perfect. I've used it to make apple pies, cherry pies, and even pumpkin pies, and they've all been delicious.
Joseph Bailey
bailey.joseph@hotmail.comI'm so happy I found this recipe. It's made my pies so much better.
rayhankabir razu
r-r@gmail.comThis dough is a real winner! I've used it to make pies, tarts, and even cookies, and it's always been a hit.
Dorothy Cronk
c15@aol.comI highly recommend this recipe to anyone who loves to bake.
Sajid Sajid
s.sajid24@hotmail.co.ukThis is a great recipe for beginners. It's easy to follow and the results are always delicious.
Yaassiin Amn
ay77@gmail.comI've been using this recipe for years and it's never let me down.
Inul Lennard Ali Bocas
i.bocas@yahoo.comThis dough is amazing! It's so easy to work with and it always turns out perfect.
Hasan Ali
h.ali59@hotmail.comI'm so glad I found this recipe. It's made me a much better baker.
Cfrosty1
cfrosty193@hotmail.comThis is the only whole wheat pie dough recipe I'll ever use.
YiPeng Chen
chen@yahoo.comI love the nutty flavor that the whole wheat flour gives to this dough.
Olivia Moore
moore@gmail.comThis dough is so versatile! I've used it to make everything from pies to tarts to turnovers, and it's always delicious.
Lentsoe Malaka
lentsoe3@hotmail.comI've tried a lot of whole wheat pie dough recipes, but this one is definitely the best. It's the perfect balance of flaky and tender.
Raza Miah
miah@hotmail.comThis is my go-to pie dough recipe. It's always reliable and I know that my pies will turn out great.
mustakin Miah
mustakin_m44@aol.comI'm not a big baker, but this recipe was so easy to follow that even I could make a perfect pie crust.
Sidhu Jutt
juttsidhu@aol.comI love that this recipe uses whole wheat flour. It makes me feel like I'm making a healthier choice, and the dough still tastes great.
Shalom Ofure Okpere
o_s@hotmail.comThis dough is a game-changer! I've been using it for all my pies and tarts lately, and they've all been amazing.
ZIYA SARKAR
z@gmail.comI used this recipe to make an apple pie and it was delicious! The crust was crispy and flaky, and the filling was perfectly sweet and tart.
Maal sk Grant
grantm87@yahoo.comThis is the best whole wheat pie dough recipe I've ever tried! It's so easy to make and it always turns out perfect. My pies always come out with a flaky, golden crust.