What I found is that whole wheat flour does not come in a one-size-fits-all, like all-purpose flour does. Stepping outside traditional pie crust recipes that call for all-purpose flour and Crisco can be a little intimidating, especially if you are trying to "sell" this more healthful way of eating to the rest of the family. And worse if you are taking a pie to a family gathering that already thinks you've lost your marbles for sprouting, dehydrating, soaking, and baking/making from scratch!
So if you are still one that eats wheat (properly prepared, of course!) you will not be disappointed with this crust!
There are a couple keys to making a great, flaky pie crust:
- Use cold ingredients. Even when working the dough with your hands, run your fingers under cold water first.
- If using whole wheat flour, soft wheat is the best as there is very little gluten in it. Save your hard wheat for baking bread.
- Sift the flour. This will give you a nicer, smoother, and not so "branny" finished crust.
- Add cold water one tablespoon at a time and only enough so that dough barely comes together to form a ball when squeezed together in your hands.
- Do not over-work or over-mix the dough. As you roll out the dough, you do want to see streaks of butter... that's where the flakiness comes from.
- Allow the dough to relax in the refrigerator for at least a couple of hours prior to rolling out.
Flaky Sprouted Soft White Wheat Pie Crust
Makes a single crust for a 9 inch pie
- 1¼ C sprouted soft white whole wheat flour, sifted
- ¼ t salt
- ½ C butter, chilled and diced
- 5-6 T ice water
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. You can do this in the food processor by pulsing.
- Stir in water, a tablespoon at a time, until mixture forms a ball.
- Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.