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    You are in: Home / Recipes / Whole Wheat Pastry Crust Recipe
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    Whole Wheat Pastry Crust

    1/1 Photo of Whole Wheat Pastry Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    A Messy Cook's Note:

    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.

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    Ingredients:

    Yield:

    pie crust

    Units: US | Metric

    Directions:

    1. 1
      Combine flour, salt and wheat germ in bowl.
    2. 2
      Cut in butter until mixture is crumbly.
    3. 3
      Add egg yolk and water, stirring until mixture forms a ball.
    4. 4
      Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.

    Ratings & Reviews:

    • on December 27, 2010

      35

      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 (Pam's Pumpkin Pie), 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.

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    • on November 07, 2009

      55

      first off, a really yummy recipe! and super easy to work with. which is saying a lot coming from me. i used my kitchen aid mixer. if you have one, use it! i put my flour and butter in and turned the bad boy on for about 30 seconds. another 20 after the wet stuff went in. UNDERSTAND! (because i didn't) that this recipe is only for the bottom portion of the crust. if you want to cover your meal (like turkey pot pie(!!)) then you'll have to double it. i didn't use the wheat germ because i didn't have it on hand. i used margarine for the second batch because i ran out of butter... it worked, but it didn't get the same colour and it wasn't as nice to roll out. this is a FANTASTIC recipe, though, and i WILL use it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2007

      55

      We had this with a spinach quiche tonight and it was AWESOME! It's hard to find a good crust recipe, let alone whole wheat. We've found a winner and will definitely be sticking with it!

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    Nutritional Facts for Whole Wheat Pastry Crust

    Serving Size: 1 (304 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1296.3
     
    Calories from Fat 793
    61%
    Total Fat 88.1 g
    135%
    Saturated Fat 53.1 g
    265%
    Cholesterol 402.5 mg
    134%
    Sodium 1189.9 mg
    49%
    Total Carbohydrate 113.1 g
    37%
    Dietary Fiber 19.2 g
    77%
    Sugars 0.7 g
    3%
    Protein 25.4 g
    50%

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