WHOLE-WHEAT PIE DOUGH
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
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.
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[email protected]This pie dough is a must-try for any baker. You won't be disappointed.
Sadaam Jutt
[email protected]5 stars for this pie dough recipe! It's the best I've ever had.
Saad Alkhafagi
[email protected]I highly recommend this pie dough recipe. It's a winner!
Katy Gauthier
[email protected]This is the best whole wheat pie dough recipe out there. It's easy to make, delicious, and versatile.
Bongumusa Innocent
[email protected]I've made this pie dough several times now and it's always been a hit. My friends and family love it!
Asim Cheena
[email protected]This pie dough is so easy to work with. It's not sticky or crumbly, and it rolls out beautifully.
Aipola Tumininu
[email protected]I love the nutty flavor that the whole wheat flour gives to this pie dough.
Allen Wise
[email protected]This recipe is a lifesaver! I'm not a great baker, but I can always count on this pie dough to turn out perfect.
urmi nasrin
[email protected]I was skeptical about using whole wheat flour in a pie dough, but I was pleasantly surprised. The dough was just as flaky and delicious as traditional pie dough.
Cool Zool
[email protected]This pie dough is so versatile. I've used it for everything from apple pie to chicken pot pie, and it's always been delicious.
Allison J. King
[email protected]I've been using this recipe for years and it never fails me. My pies always come out looking and tasting amazing.
Atiq Afridi
[email protected]This is the best pie dough recipe I've ever tried. It's so easy to make and always turns out perfect.
Onalenna Hlabano
[email protected]I love that this recipe uses whole wheat flour. It gives the pie dough a nutty flavor and makes it more nutritious.
Johir Bd
[email protected]This whole wheat pie dough recipe is a game-changer! It's so easy to work with and bakes up perfectly flaky and golden brown. I've used it for both sweet and savory pies, and it's been a hit every time.