Whole Wheat Pie Crust

In recent times, there has been a big shift towards healthy eating. Two areas that have come into sharp focus are the use of healthy oils and the inclusion of whole grain. Including whole grain in your diet has many benefits, from reducing the risk of coronary heart disease to constipation. A benefit of whole grains that appeals to many is that it helps with weight loss. A reduction in refined carbohydrates, and an increase in whole grains causes a change in the glucose and insulin response, which consequently increases the mobility of the fat stores, making it easier to lose weight.

One of the best ways to increase whole grain in your diet is to consume whole grain breads, cereals, cookies and other bakery products. You can either buy it, or follow a healthy recipe to make it at home. Along with a healthy filling, you will have a delicious, winning combination. Here are some recipes for whole wheat pie crust.

Flaky Whole Wheat Pie Crust
Ingredients

• 1 cup (4 ounces/113 g) wheat flour
• 2 tbsp (1 ounce/30 ml) cold orange juice
• 1 tbsp buttermilk powder (optional, but good)
• 6 tbsp (3 ounces/85 g) cold unsalted butter
• 1 tbsp confectioners' sugar
• ¼ tsp salt
• ¼ tsp baking powder
• 2 to 4 tbsp (1 to 2 ounces/30 to 60 ml) ice water

Directions

Combine the flour, buttermilk powder, confectioners' sugar, baking powder, and salt in the food processor and spin. When all the dry ingredients are thoroughly mixed, add in the cold butter that has been cut into small cubes. Spin 10 to 15 times, until you are left with a crumbly mixture. Next drizzle the orange juice over the mixture and spin a few more times. Spoon the ice water, and pulse after each spoonful is added. You can stop when the dough clings together. Remove a bit and check to ensure it is not too dry or crumbly. Dust a work surface with some flour and add transfer the dough to it. Roll or press it into a round disk about 1'' thick. Transfer to a plate and cover in plastic wrap and refrigerate overnight before using.

Whole Wheat Low Fat Pie Crust
Ingredients

• 2½ cups wheat flour
• ¼ cup + 1 tbsp milk
• ½ tsp salt
• ½ cup + 2 tbsp olive oil
• ½ packet of stevita (though Splenda is a better option)

Directions

This recipe makes use of olive oil. Combine the flour, salt and stevita in food processor and pulse a few times. Chill the oil and milk, ad combine them both. While the food processor is still running, pour in little milk oil mixture at a time and blend. When the mixture begins to hold together, stop blending and transfer the dough to a floured surface. Separate the dough into two balls and press/roll into discs. Cover in plastic wrap and refrigerate for an hour. When you want to use it, take it out of the fridge and let it sit for 10 minutes. Then roll each disc on a flour dusted surface into a circle a few inches larger than the size of your pie dish. Gently lift one dough layer and place it loosely on the pie dish. Press it down where ever needed to take the shape of the pie dish. Then pour in the filling and trim crust to fit the edge of the pie dish. Place the second layer of dough over the filling but allow it top fall slightly over the edge of the pie tin. Close the top crust over the edge of the bottom crust and press down in such a way that you get a decorative edge. Make slits in the pie crust to allow steam to escape. Brush the crust with cream or milk and dust with sugar or sugar substitute. This pie shell will need 10 minutes in regular oven at 425°F to cook.

Among the other ingredients that you can add while making a whole wheat pie crust, are cream cheese to make it more tasty and wheat bran to make it more healthy. Add a pinch of baking powder for more lightness. These pie crusts are better suited for an entrée than a dessert or pastry.