Whole Wheat Pie Crust
Make it sweet or savory
The wholesomeness of whole wheat flour cut with European butter makes this the perfect crust for sweet or savory pies. If you’re like me, I try to minimize the equipment in my kitchen and do as many things by hand - this allows me to develop a more intimate relationship with my food - and what better place to expend energy than in the kitchen preparing delicious meals? You can use the hand tool to cut butter into flour though I find some tools to be extraneous and prefer to get my hands into everything. So this crust takes chilled, unsalted, European (higher fat content) butter, cubes and then squishes it into the flour. The reason I mostly use whole wheat flours is because it adds depth of flavor and fiber that all-purpose flour lacks.
I get my flours from Central Milling and love this 100% Organic Hi-Protein Whole Wheat flour that is finely ground like an all-purpose but retains the bran and germ.
Prep time: 30 minutes to over night
Bake time: 30 minutes
Total time: 1 hour
Ingredients
Yields 1 pie crust - if a topper crust is needed, double the recipe or make two crusts and freeze one for later!
175 grams whole wheat flour (or wheat flour of your choice)
113 grams cold unsalted butter (preferably European butter)
3 grams fine sea salt
8 grams coconut palm sugar
120 grams mature sourdough starter (100% hydration)
35 grams chilled water
Process
In a medium size bowl add flour, sugar, salt and cubed butter. Using your fingers rub the butter into the flour until it breaks down into pea sized pieces within the flour.
Add in the sourdough discard and sprinkle of the chilled water. The water should be added slowly during mixing as you may not need all, this will depend on the consistency of the dough. It should not be sticky and if it’s too dry then it will crack when rolling out. Knead the dough until it comes together into a ball. Transfer the dough onto a piece of plastic wrap and let the dough rest in the refrigerator at least 30 minutes to overnight or save in the freezer up to 1 month for later use.
When you’re ready to assemble your pie, lightly dust your work bench. Chilled whole wheat dough should be easier to handle because it is less sticky than an all-purpose flour. Using a rolling pin, slowly start to flatten the dough making quarter turns in between each roll, this ensures a more round shape. Continue working your way around the dough, rolling and turning until the dough extends 1 inch to 2 inches beyond the circumference of your pie dish.
Once the dough is large enough to fit in the baking dish, carefully transfer the dough into the baking by lightly rolling it up around the rolling pin and then unrolling the dough over the baking dish. Center the dough and lightly press the dough into the bottom of the baking dish.
Moving around the rim of the baking dish tuck the uneven edges underneath. To flute the edges, use the thumb and two knuckles on the opposite hand, crimp the dough between the knuckles, moving all the way around the rim of the crust. Use a fork to poke holes throughout the bottom of the dough to prevent any unwanted bubbling. Fill with your desired filling and bake for approximately 30 minutes.
