Whole Grain Pie Dough
Whole Grain Pie Dough… No cardboard texture issues here!
Lately I am finding myself eating a lot more. I’m stressed. I guess I can now classify myself as not only a person who eats because they are bored but as a stress-eater. There has been a lot of change going on in my life recently. I know that there is a lot more change to come and I welcome it.
In fact, I find myself trying to usher that change closer every single day. I know when things settle down I’m going to be happier and maybe I won’t find myself in front of the fridge and freezer as much.
Who am I trying to fool? There will still be the boredom eating. Or the every so popular: “my favorite show is on, where are the snacks” eating. And there will still be pie.
Because of this love for flaky pie crust and gooey brownies, I decided that my sweet tooth is too strong to ignore, I might as well make the baked goods I eat a tad more healthier with whole grains and healthy fats.
Enter stage right: Whole Grain Pie Dough!
I don’t know if it is that I have been incorporating whole grains into baked good for awhile now and I am just used to the taste of whole grains or if I genuinely like the taste of them but this whole grain baking isn’t as bad as a lot of people make whole grain baked goods out to be.
People act like desserts made healthier are the worst possible thing and I just don’t think that is true. Give this pie dough a shot. This one is still made with butter because butter is a healthy fat. I myself use grass-fed butter such as Kerrygold or Finlandia. Feel free to experiment with Ghee or something else you prefer but note that your results will more than likely differ from mine.
This whole grain pie dough can be used to make two single crusted pies, one double crusted pie or a whole bunch of mini pies! You can use it to make savory or sweet pies! Half recipe if you just need one single crusted pie or only a few small hand pies.
Yield: 2 single crusted pies, 1 double crusted pie or about 10 hand pies
Prep Time: 30 min
Cook Time: 00 min
Total Time: 30 min
2 cups + 2 tablespoon whole wheat pastry flour
2 tablespoon coconut sugar or unrefined sugar (plus more for sprinkling)
1/2 teaspoon salt
16 tablespoons (2 stick) unsalted butter, cold
6 tablespoons cold water
1 egg white
In a large bowl, mix together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until it looks course. Add water to the mixture, mix and form two balls of dough. Wrap balls in plastic wrap or parchment paper and chill in the refrigerator for at least 10 minutes.
Once thoroughly chilled, remove the dough from the refrigerator and place onto a clean work surface, sprinkled with a small amount of flour to prevent sticking. Using a rolling pin, roll out the dough until it is spread to about 1/4th-1/8th inch thick.
Use the rolled dough for one double crust pie, for two open single crust pies or cut dough using a round or square cookie cutter for hand pies.
For the single crust pies, grease two pie plates and line the plate with the dough. Trim any excess dough off and using your fingers, press the dough together or using a fork, press the end dough into the rim on the pie plate.
For the double crust pie, grease a pie plate and line the plate with the doguh. Trim any excess dough off. Fill the pie with your choice of filling and top the pie with the second rolled out crust. Using your hands, create a seal or using a fork, press down onto the rim of the pie plate.
For the small hand pies, continue to cut until all of the dough has shapes cut into it. Remove the excess dough and repeat the rolling and cutting until all of the dough is used up. Fill with your choice of filling and place another half on top. Using a fork, seal the dough ends together.
After sealing your pies, use an pastry brush and brush an egg white onto the tops and rims of each pie. If making an open pie, brush egg white onto the rim only.
Sprinkle sugar onto the tops of each pie before baking.