Best 3 Wheat Flavored Crust Recipes
Indulge in the tantalizing world of wheat-flavored crust, a culinary symphony that caters to both your taste buds and your health-conscious desires. With a focus on wholesome ingredients and delectable flavors, this versatile crust serves as the perfect foundation for a myriad of delectable creations. From the classic Margherita pizza adorned with fresh basil and succulent tomatoes to the adventurous fusion of flavors found in the Thai chicken pizza, each recipe promises a unique gustatory journey. Whether you're a seasoned pizzaiolo or a home cook seeking to impress, this collection of wheat-flavored crust recipes will elevate your culinary repertoire and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
WHEAT-FLAVORED CRUST
Categories Dessert Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch crust
Number Of Ingredients 7
Steps:
- Blend first 4 ingredients in processor. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 3 tablespoons ice water in small bowl to blend. Add egg yolk mixture to processor and blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten dough into disk. Wrap dough in plastic and chill 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
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.
WHOLE WHEAT PIE CRUST
Perfect whole wheat crusts for dessert pies.
Provided by emarika
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
- Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 15.1 g, Fat 13.1 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 161.7 mg, Sugar 0.9 g
Tips:
- Preparing the dough in advance allows the flavors to develop, resulting in a tastier crust.
- Using bread flour instead of all-purpose flour creates a chewier, more flavorful crust.
- Adding wheat germ to the dough enhances the nutty flavor of the crust.
- Using a combination of butter and olive oil in the dough creates a flaky, flavorful crust.
- Chilling the dough before rolling and baking prevents the crust from shrinking.
- Baking the crust at a high temperature for a short time creates a crispy crust.
- Brushing the crust with butter before baking adds a golden brown color and a flaky texture.
- Allowing the crust to cool completely before filling and serving prevents the crust from becoming soggy.
Conclusion:
The wheat-flavored crust is a versatile and flavorful addition to any pie or tart. This crust is easy to make and can be customized to suit your taste. The tips provided in this article will help you create a perfect wheat-flavored crust every time. With its nutty flavor and flaky texture, this crust is sure to impress your friends and family.
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