Recipe by A Messy Cook
If you prefer to bake with whole grains instead of white flour, then this is the pie crust for you! It's easy to put together and tastes great. This crust has a hearty flavor that pairs especially well with a sausage quiche, but it's great for fruit pies too! The recipe is from "Whole Foods For the Whole Family," a La Leche League cookbook.
Top Review by haven't the slightest
This was a decent pie crust. I followed the advice of ahungrywolfe, using my kitchen aid mixer and omitting the wheat germ. I doubled the recipe and added 1 tsp cinnamon. This was enough for a 10 inch deep-dish pie crust, which I used to make pumpkin pie (Recipe #197261), with enough leftover for 3 apple crisp tarts in a muffin pan. It was fairly easy to work with and tasted pretty good in the pie. I like that it's whole wheat, but wouldn't mind decreasing the fat content. It's worth trying though and I'd consider making it again.
- 1 1⁄4 cups whole wheat pastry flour
- 1⁄2 teaspoon salt
- 1 tablespoon wheat germ
- 7 tablespoons unsalted butter, cut into 7 pieces
- 1 egg yolk
- 2 tablespoons ice water