Whole Wheat Pie Dough
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
45 minutes
Prep time
15 minutes
Marinade/Proof time
30 minutes
This recipe draws inspiration from classic pie-making traditions, replacing refined flour with whole wheat flour for a healthier option. The emphasis on using cold butter ensures the dough remains flaky, similar to traditional recipes. By incorporating simple, accessible ingredients, this dough remains versatile for various fillings, making it the ideal base for both sweet and savoury pies.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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250 grams whole wheat flour (sifted)
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1 teaspoon salt (fine salt)
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125 grams unsalted butter (cold and cubed)
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60 millilitres ice water (very cold)
Instructions
- 1. Mix dry ingredients: In a large mixing bowl, combine the sifted whole wheat flour and fine salt. Stir the mixture with a fork to ensure even distribution of the salt.
- 2. Incorporate butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour until the mixture resembles coarse crumbs. Make sure there are no large chunks of butter left.
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3.
Add ice water:
Gradually add the very cold ice water, one tablespoon at a time, while gently mixing with your hands or a fork. Mix until the dough begins to come together. Be careful not to overmix it.
If the dough feels too dry, add a little more ice water, one teaspoon at a time.
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4.
Form the dough:
Turn the dough onto a lightly floured surface. Gently knead it a few times until it holds together. Shape it into a disc about 2-3 cm thick.
Handle the dough gently to avoid overworking it, which can make it tough.
- 5. Chill the dough: Wrap the dough disc in plastic wrap or place it in a zip-lock bag. Chill in the refrigerator for at least 30 minutes. This helps the dough to firm up and makes it easier to roll out.
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6.
Roll the dough out:
After chilling, remove the dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll it out into a circle about 3-5 mm thick, ensuring it is evenly rolled.
Make sure to flour the rolling pin and surface to prevent sticking.
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7.
Place dough in baking dish:
Carefully transfer the rolled-out dough to a 22cm baking dish. Press it gently into the bottom and sides of the dish. Trim any excess dough from the edges.
Make sure the dough is not stretched, as this can cause it to shrink when baked.
Tips and Variations
- Use cold coconut oil or vegan butter for a dairy-free version of this recipe.
- Try adding a tablespoon of sugar for a sweeter pie crust, perfect for dessert pies.
- For added flavour, incorporate herbs or spices, like cinnamon for a sweet pie or thyme for a savoury filling.
Equipment Required
Suggested Pairings
Sides
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A light green salad balances the richness of a pie filling, enhancing the meal.
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These provide a hearty complement to the pie, making for a well-rounded meal.
Drinks
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A refreshing non-alcoholic choice to cleanse the palate.
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A light and crisp white wine that pairs well with both sweet and savoury pies.
Other Food Dishes
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A classic filling that complements the whole wheat crust beautifully.
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A savoury filling that showcases the versatility of the whole wheat pie dough.