Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 I normally use frozen or make my own without a recipe, but someone on this list just posted a recipe for it about 2 weeks ago. Not sure how to retrieve it from this list, and I printed and saved mine at home in my recipe box. Can whomever posted the recipe post it again for Belle, please, or does someone know how to retrieve?Belle Demeure <belledemeure wrote: Hi Gail These breakfasts are more what I like!! Thank you. May I ask, how do you make whole wheat quiche crust? Blessings, Belle All-new Mail - Fire up a more powerful email and get things done faster. Get on board. You're invited to try the new Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 That would be me. Here you go -- Whole Wheat Pie Crust Ingredients 1 cup whole wheat pastry flour ½ tsp. salt 1/3 cup shortening 2-3 Tbsp. ice water whole wheat pastry flour Mix flour and salt. Cut in shortening until particles are size of small peas. Sprinkle in water slowly, tossing with fork until all flour is moistened. Gather into a ball; cover with plastic wrap and refrigerate for 15 minutes. Place dough on a piece of lightly-floured waxed paper; flatten dough with your hand, sprinkle with a little flour, cover with waxed paper, and roll out pastry 2 inches larger than inverted pie plate. Remove one piece of waxed paper; invert pie plate over dough; turn plate, dough, and remaining piece of waxed paper right side up. Remove waxed paper; trim edges and crimp dough. Fill and bake as directed in pie recipe OR for baked crust, prick dough with a fork and bake at 425 degrees for 12-15 minutes. _______________ Use your PC to make calls at very low rates https://voiceoam.pcs.v2s.live.com/partnerredirect.aspx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 Can one make this crust with oat or brown rice flour that anyone has tested? Lucinda On Oct 24, 2006, at 5:42 PM, Connie Cheney wrote: > That would be me. Here you go -- > > Whole Wheat Pie Crust > > Ingredients > > 1 cup whole wheat pastry flour > ½ tsp. salt > 1/3 cup shortening > 2-3 Tbsp. ice water > whole wheat pastry flour > > > Mix flour and salt. Cut in shortening until particles are size of > small > peas. Sprinkle in water slowly, tossing with fork until all flour is > moistened. Gather into a ball; cover with plastic wrap and > refrigerate for > 15 minutes. > > Place dough on a piece of lightly-floured waxed paper; flatten > dough with > your hand, sprinkle with a little flour, cover with waxed paper, > and roll > out pastry 2 inches larger than inverted pie plate. > > Remove one piece of waxed paper; invert pie plate over dough; turn > plate, > dough, and remaining piece of waxed paper right side up. Remove waxed > paper; trim edges and crimp dough. > > Fill and bake as directed in pie recipe OR for baked crust, prick > dough with > a fork and bake at 425 degrees for 12-15 minutes. > > _______________ > Use your PC to make calls at very low rates > https://voiceoam.pcs.v2s.live.com/partnerredirect.aspx > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 I don't know, but if you are going to try it, I'd mix them half and half. Oat flour is very heavy on its own, and brown rice flour makes very crispy stuff by itself. Allison >Lucinda Bush <lucindabush >Oct 24, 2006 9:14 PM > >Re: whole wheat quiche crust > >Can one make this crust with oat or brown rice flour that anyone has >tested? >Lucinda > >On Oct 24, 2006, at 5:42 PM, Connie Cheney wrote: > >> That would be me. Here you go -- >> >> Whole Wheat Pie Crust >> >> Ingredients >> >> 1 cup whole wheat pastry flour >> ½ tsp. salt >> 1/3 cup shortening >> 2-3 Tbsp. ice water >> whole wheat pastry flour >> >> >> Mix flour and salt. Cut in shortening until particles are size of >> small >> peas. Sprinkle in water slowly, tossing with fork until all flour is >> moistened. Gather into a ball; cover with plastic wrap and >> refrigerate for >> 15 minutes. >> >> Place dough on a piece of lightly-floured waxed paper; flatten >> dough with >> your hand, sprinkle with a little flour, cover with waxed paper, >> and roll >> out pastry 2 inches larger than inverted pie plate. >> >> Remove one piece of waxed paper; invert pie plate over dough; turn >> plate, >> dough, and remaining piece of waxed paper right side up. Remove waxed >> paper; trim edges and crimp dough. >> >> Fill and bake as directed in pie recipe OR for baked crust, prick >> dough with >> a fork and bake at 425 degrees for 12-15 minutes. >> >> _______________ >> Use your PC to make calls at very low rates >> https://voiceoam.pcs.v2s.live.com/partnerredirect.aspx >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 Lucinda, I have been baking with oat and rice flour for years now and I pretty much substitute them for everything, except yeast bread. I say go for it! LOL LIke Allison said, I would use a combination of the two, more oat than rice, they balance each other. Heather D. On Behalf Of Lucinda BushTuesday, October 24, 2006 8:14 PM Subject: Re: whole wheat quiche crust Can one make this crust with oat or brown rice flour that anyone has tested?LucindaOn Oct 24, 2006, at 5:42 PM, Connie Cheney wrote:> That would be me. Here you go -->> Whole Wheat Pie Crust>> Ingredients>> 1 cup whole wheat pastry flour> ½ tsp. salt> 1/3 cup shortening> 2-3 Tbsp. ice water> whole wheat pastry flour>>> Mix flour and salt. Cut in shortening until particles are size of > small> peas. Sprinkle in water slowly, tossing with fork until all flour is> moistened. Gather into a ball; cover with plastic wrap and > refrigerate for> 15 minutes.>> Place dough on a piece of lightly-floured waxed paper; flatten > dough with> your hand, sprinkle with a little flour, cover with waxed paper, > and roll> out pastry 2 inches larger than inverted pie plate.>> Remove one piece of waxed paper; invert pie plate over dough; turn > plate,> dough, and remaining piece of waxed paper right side up. Remove waxed> paper; trim edges and crimp dough.>> Fill and bake as directed in pie recipe OR for baked crust, prick > dough with> a fork and bake at 425 degrees for 12-15 minutes.>> ________> Use your PC to make calls at very low rates> https://voiceoam.pcs.v2s.live.com/partnerredirect.aspx>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Thanks Heather and Allison! I will try it with both. Thanks.LucindaOn Oct 25, 2006, at 9:49 AM, Heather and Jon Dillon wrote:Lucinda, I have been baking with oat and rice flour for years now and I pretty much substitute them for everything, except yeast bread. I say go for it! LOL LIke Allison said, I would use a combination of the two, more oat than rice, they balance each other. Heather D. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 , " Connie Cheney " <iluvoldeng wrote: >As shortening is a trans-fat and therefore, not good for you, you can replace it with NON-hydrogenated palm oil. Your health food store should carry it. Kristina > That would be me. Here you go -- > > Whole Wheat Pie Crust > > Ingredients > > 1 cup whole wheat pastry flour > ½ tsp. salt > 1/3 cup shortening > 2-3 Tbsp. ice water > whole wheat pastry flour > > > Mix flour and salt. Cut in shortening until particles are size of small > peas. Sprinkle in water slowly, tossing with fork until all flour is > moistened. Gather into a ball; cover with plastic wrap and refrigerate for > 15 minutes. > > Place dough on a piece of lightly-floured waxed paper; flatten dough with > your hand, sprinkle with a little flour, cover with waxed paper, and roll > out pastry 2 inches larger than inverted pie plate. > > Remove one piece of waxed paper; invert pie plate over dough; turn plate, > dough, and remaining piece of waxed paper right side up. Remove waxed > paper; trim edges and crimp dough. > > Fill and bake as directed in pie recipe OR for baked crust, prick dough with > a fork and bake at 425 degrees for 12-15 minutes. > > _______________ > Use your PC to make calls at very low rates > https://voiceoam.pcs.v2s.live.com/partnerredirect.aspx > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.