- 3/4 cup whole wheat flour
- 1 tablespoon wheat gluten
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 2 tablespoons water
- 1 teaspoon water, or more as needed
- 21 tablespoons whole wheat flour, or as needed
- Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
- Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.
07/25/2019
recipepes.com
basic 100% whole wheat pie crust, recipe
PT15M
PT1H
5
455 calories
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