Best 6 Whole Wheat Pastry Dough Recipes

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Indulge in the delightful world of whole wheat pastry dough, a versatile dough that opens up a realm of culinary possibilities. From flaky croissants to tender cookies, this dough forms the foundation of a variety of delectable treats. Embark on a baking adventure with our comprehensive guide, featuring three distinct recipes that showcase the versatility of whole wheat pastry dough.

Master the art of crafting flaky croissants, the epitome of French pastries, with our detailed recipe. Learn the delicate process of laminating dough, creating those coveted layers that result in a golden, crispy exterior and a soft, airy interior.

Delight in the simplicity of our whole wheat pie crust recipe, a healthier alternative to traditional pie crusts. Experience the rustic charm of a flaky, golden crust that perfectly complements your favorite pie fillings, whether it's a classic apple pie or a tangy key lime pie.

Explore the world of cookies with our delectable whole wheat chocolate chip cookies recipe. These cookies are a symphony of flavors and textures, combining the nutty flavor of whole wheat flour with the rich sweetness of chocolate chips. Enjoy them as a guilt-free snack or a sweet ending to a satisfying meal.

Our collection of whole wheat pastry dough recipes caters to diverse tastes and occasions. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you towards creating exceptional pastries that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a delectable journey of baking with whole wheat pastry dough.

Let's cook with our recipes!

WHOLE WHEAT YEASTED OLIVE OIL PASTRY



Whole Wheat Yeasted Olive Oil Pastry image

Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready.

Provided by Martha Rose Shulman

Yield Two 10-inch tarts

Number Of Ingredients 7

2 teaspoons active dry yeast
1/4 teaspoon sugar
1 large egg, at room temperature, beaten
1/4 cup olive oil
1 cup whole-wheat flour
1 cup unbleached flour (more as needed)
3/4 teaspoon salt

Steps:

  • Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
  • Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 32 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams

AMAZING WHOLE WHEAT PIZZA CRUST



Amazing Whole Wheat Pizza Crust image

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 10

Number Of Ingredients 7

1 teaspoon white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 ½ cups all-purpose flour

Steps:

  • In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  • Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  • When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  • Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  • Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g

BASIC 100% WHOLE WHEAT PIE CRUST



Basic 100% Whole Wheat Pie Crust image

I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.

Provided by Misti

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 8

Number Of Ingredients 7

¾ cup whole wheat flour
1 tablespoon wheat gluten
½ teaspoon salt
¼ cup vegetable shortening
2 tablespoons water
1 teaspoon water, or more as needed
21 tablespoons whole wheat flour, or as needed

Steps:

  • Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
  • Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g

WHOLE WHEAT PASTRY CRUST



Whole Wheat Pastry Crust image

If you prefer to bake with whole grains instead of white flour, then this is the pie crust for you! It's easy to put together and tastes great. This crust has a hearty flavor that pairs especially well with a sausage quiche, but it's great for fruit pies too! The recipe is from "Whole Foods For the Whole Family," a La Leche League cookbook.

Provided by A Messy Cook

Categories     Dessert

Time 15m

Yield 1 pie crust

Number Of Ingredients 6

1 1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon wheat germ
7 tablespoons unsalted butter, cut into 7 pieces
1 egg yolk
2 tablespoons ice water

Steps:

  • Combine flour, salt and wheat germ in bowl.
  • Cut in butter until mixture is crumbly.
  • Add egg yolk and water, stirring until mixture forms a ball.
  • Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.

Nutrition Facts : Calories 1296.3, Fat 88.2, SaturatedFat 53.1, Cholesterol 402.5, Sodium 1190, Carbohydrate 113.2, Fiber 19.2, Sugar 0.8, Protein 25.5

WHOLE-WHEAT PIE DOUGH



Whole-Wheat Pie Dough image

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

222 grams French-style butter such as Plugrá (8 ounces, 1 cup), at room temperature
175 grams whole-wheat flour or whole-wheat pastry flour (approximately 1 1/2 cups less 1 tablespoon)
175 grams unbleached all-purpose flour (approximately 1 1/2 cups less 1 tablespoon)
7 grams fine sea salt (1 teaspoon)
92 grams water (6 tablespoons)

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 MEDITERRANEAN PIE CRUST



Whole Wheat Mediterranean Pie Crust image

This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.

Provided by Martha Rose Shulman

Categories     project

Time 1h15m

Yield Enough for two 9- or 10-inch tarts

Number Of Ingredients 6

200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice

Steps:

  • In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
  • Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
  • Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram

Tips:

  • Using a food processor fitted with the dough blade is the easiest method for making pastry dough.
  • If you don't have a food processor, you can make the dough by hand. Just be sure to work the butter into the flour until it resembles coarse crumbs.
  • If the dough is too dry, add a tablespoon of ice water at a time until it comes together.
  • If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  • When rolling out the dough, be sure to use a lightly floured surface to prevent the dough from sticking.
  • If the dough is too sticky to roll out, place it back in the refrigerator for a few minutes.
  • Once the dough is rolled out, be sure to trim the edges to create a neat and even shape.
  • When baking the pastry dough, be sure to preheat the oven to the correct temperature.
  • Bake the pastry dough for the amount of time specified in the recipe, or until it is golden brown.

Conclusion:

Whole wheat pastry dough is a delicious and versatile dough that can be used to make a variety of pastries, such as pies, tarts, and cookies. It is a healthier alternative to traditional white flour pastry dough, and it is just as easy to make. With a few simple tips, you can make perfect whole wheat pastry dough every time.

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