Sunday, May 22, 2011

Extra-Easy Whole-Grain Pie Crust

Here it is dessert lovers. A {clean} pie crust recipe that will work great for sweet or savory pies.  It can't get much easier than this pie crust.  (even I can do it)

Extra-Easy Whole-Grain Pie Crust


  • 1 1/2 c whole-wheat pastry flour, plus additional for work surface
  • 1 tsp Sucanat
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/3 c low-fat milk
  • 1 egg yolk
  • 1 tbsp safflower oil
  • 1 tbsp apple cider vinegar
1) Preheat over to 375 degrees F. In the bowl of a food processor, combine flour, Sucanat, salt and baking powder. Pulse dry ingredients several time to mix thoroughly.

2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)

3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.

4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.

IF YOU DON'T HAVE A PROCESSOR: Our dough can be made by hand instead of in a food processor. Simply whisk dry ingredients together very well in a large mixing bowl. Whisk wet together in a spouted measuring cup. Then pour wet ingredients across surface of the dry ingredients. Using clean hands or a wooden spoon, gently toss all ingredients together to combine thoroughly squeeze dough together into a singular mound and then pat down into a disc, about 1/2 inch thick. Continue with pie crust recipe as instructed.

NUT VARIATIONS:  Go nuts with our basic pie crust! Substitute 1/4 cup of whole-wheat pastry flour with 1/4 cup unsalted nuts of your choice, finely chopped or ground.

Clean Freak NOTE: I substituted Sucanat for Organic Brown Sugar and Safflower Oil for Canola Oil.  I will try the recipe as written when I get Sucanat and Safflower Oil. Nutritional info below is per recipe noted in Clean Eating Magazine's recipe. 

Nutrients per serving(1/8 crust): 
Calories: 112
Total fat: 3g
Sat fat: .25g
Carbs: 19g
Fiber: 3g
Sugar: 1g
Protein: 3g
Sodium: 67mg
Cholesterol: 26mg

No comments:

Post a Comment