Flaky Sprouted Soft White Wheat Pie Crust

Photo credit

When I first started making pie crust with whole wheat flour, I found my results were less than desirable.  It tasted more like sawdust than anything!

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:

1. Use cold ingredients.  Even when working the dough with your hands, run your fingers under cold water first.
2. 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.
3. Sift the flour.  This will give you a nicer, smoother, and not so "branny" finished crust.
4. 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.
5. 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.
6. 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

1. 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.  
2. Stir in water, a tablespoon at a time, until mixture forms a ball. 
3. Wrap in plastic and refrigerate for 4 hours or overnight.
4.  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.