Recipes / Whole Wheat Pie Crust

recipes

Name: Whole Wheat Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 Tablespoons water; 2 teaspoons cornstarch; 1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour; 2 teaspoons granulated sugar (omit for savory pies); 1/4 teaspoons salt; 10 Tablespoons salted butter, cold, cubed; 2 Tablespoons full-fat sour cream

Whole Wheat Pie Crust

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This tender and flaky crust is made with wholesome whole wheat flour, lending the most delicious, nutty flavor. Perfect for pies, quiches, or tarts, this crust not only enhances the taste of your baked goods but also adds a delightful texture and a boost of nutrition. Enjoy the natural goodness and rustic charm that whole wheat brings to your baking.

3 Tablespoons water
2 teaspoons cornstarch
1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
2 teaspoons granulated sugar omit for savory pies
1/4 teaspoons salt
10 Tablespoons salted butter, cold, cubed
2 Tablespoons full-fat sour cream

In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
To bake with a filling: continue with your pie recipe as instructed.

Servings

Prep Time30

Cook Time30

Total Time1

3 Tablespoons water
2 teaspoons cornstarch
1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
2 teaspoons granulated sugar omit for savory pies
1/4 teaspoons salt
10 Tablespoons salted butter, cold, cubed
2 Tablespoons full-fat sour cream

In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
To bake with a filling: continue with your pie recipe as instructed.

Servings

Prep Time30

Cook Time30

Total Time1

Ingredients

3 Tablespoons water
2 teaspoons cornstarch
1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
2 teaspoons granulated sugar omit for savory pies
1/4 teaspoons salt
10 Tablespoons salted butter, cold, cubed
2 Tablespoons full-fat sour cream

In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
To bake with a filling: continue with your pie recipe as instructed.

Servings

Prep Time30

Cook Time30

Total Time1

Directions

3 Tablespoons water
2 teaspoons cornstarch
1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
2 teaspoons granulated sugar omit for savory pies
1/4 teaspoons salt
10 Tablespoons salted butter, cold, cubed
2 Tablespoons full-fat sour cream

In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
To bake with a filling: continue with your pie recipe as instructed.

Servings

Prep Time30

Cook Time30

Total Time1

Notes

3 Tablespoons water
2 teaspoons cornstarch
1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
2 teaspoons granulated sugar omit for savory pies
1/4 teaspoons salt
10 Tablespoons salted butter, cold, cubed
2 Tablespoons full-fat sour cream

In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
To bake with a filling: continue with your pie recipe as instructed.