Whole Wheat pie crust

Whole Wheat pie crust

Despite this unflattering photo, I have yet to master camera work, this sweet potato pie with a whole wheat crust turned out suprisingly well. I would have shared a photo of it when it came out of the oven, but we were to busy getting ready to eat it that the thought slipped my mind. A lot of pie crust recipes call for shortening – in other words trans fat. A good friend of mine, Mrs. Peter gave me this one. She perfected the recipe during her first pregnancy. (She and her husband baked a pie on a weekly basis for close to nine months.) I’m sharing the recipe because I think it is a great alternative to a white flour and shortening pie crust recipe. Mrs. Peters writes,

“Here is an awesome and easy crust recipe: the whole wheat flour is actually really good, try it! It has a nice hearty flavour, Erin [her husband] couldn’t even tell, and it is very crumbly and yummy.” [I agree]

1 Cup Whole wheat flour
1/2 cup all purpose flour
1/2 cup cold cubed butter
1/2 tsp salt (less if using salted butter)
1/4 cup whipping cream
1 tsp cider vinegar

Pulse dry ingredients in food processor or blender mix liquids and combine the two. Kneed lightly on floured surface and roll out to place in pie shell. Refrigerate before filling, then bake. If edges get brown during baking cover with foil. [One thing I would advice is to not over blend the dry ingredients in the food processor – the flour should have large crumbs of butter in it]

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One Comment Add yours

  1. amanda says:

    Yeah! So glad you liked it. It works especially well with apple or pumpkin pie 🙂

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