Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 I am looking for a good whole wheet pie crust receipe. I love pumpkin and apple pie, but get tired of the store bought crust. Please help. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 The only thing I use my rolling pin for is sugar cookies -- and that's only because for my recipe I don't have to chill the dough, so it doesn't get brittle and hard to roll. Still not easy, though. I only make sugar cookies twice a year (maybe 3, if someone requests them for Easter). It's tedious, but not quite as hard as pie crust!! I tried a boxed mix for pie crust, I think you just had to add water and a little oil... my grandma uses it. Total disaster! I was having company over for pot pie -- I ended up almost in tears, went straight to the store to get the Pillsbury refrigerated roll-out kind. Aren't dogs great? You never have to worry about dropping small things in the kitchen. The big things, yes.... Audrey S. On Sat, Jan 24, 2009 at 11:22 AM, Sue Ruger <kup wrote: > Audrey Snyder wrote: > > > > > > Was it as hard to make as regular pie crust? I'm hopeless at pie crust... > > > > Audrey S. > > > Not hard, but the cellophane was not large enough and when I rolled it > parts of the dough mushed out the sides. But, I just used what I had. > And if it's any consolation, the dogs loved the crust. > > I remember when I was first married, I received a rolling pin for a > wedding shower. My first attempt at rolling pie crust was a disaster, > and I ended up throwing both the dough and the rolling pin in the trash. > I mostly stay away from pie crusts. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2009 Report Share Posted January 24, 2009 Watch boxed pie crusts, most have lard Donna Sent from my Verizon Wireless BlackBerry Audrey Snyder <AudeeBird Sat, 24 Jan 2009 11:55:36 Re: Whole Wheet pie crust The only thing I use my rolling pin for is sugar cookies -- and that's only because for my recipe I don't have to chill the dough, so it doesn't get brittle and hard to roll. Still not easy, though. I only make sugar cookies twice a year (maybe 3, if someone requests them for Easter). It's tedious, but not quite as hard as pie crust!! I tried a boxed mix for pie crust, I think you just had to add water and a little oil... my grandma uses it. Total disaster! I was having company over for pot pie -- I ended up almost in tears, went straight to the store to get the Pillsbury refrigerated roll-out kind. Aren't dogs great? You never have to worry about dropping small things in the kitchen. The big things, yes.... Audrey S. On Sat, Jan 24, 2009 at 11:22 AM, Sue Ruger <kup wrote: > Audrey Snyder wrote: > > > > > > Was it as hard to make as regular pie crust? I'm hopeless at pie crust... > > > > Audrey S. > > > Not hard, but the cellophane was not large enough and when I rolled it > parts of the dough mushed out the sides. But, I just used what I had. > And if it's any consolation, the dogs loved the crust. > > I remember when I was first married, I received a rolling pin for a > wedding shower. My first attempt at rolling pie crust was a disaster, > and I ended up throwing both the dough and the rolling pin in the trash. > I mostly stay away from pie crusts. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 This recipe would make a very heavy pie crust. The key to a flakey pie crust is cold and not handling it too much. I use whole wheat pastry flour, then mix the oil in until it resembles sand. Then add ice cold water. Mix it only enough so it holds together & roll between wax paper. It is not difficult, but you may need to make it a time or two to get the hang of it. Usually the first time or two you make it you mix it or handle it too much and it is heavy and tougher than it becomes after you do it several times. Ligtstar _____ On Behalf Of Sue Ruger Saturday, January 24, 2009 12:34 AM Re: Whole Wheet pie crust I used Judy's pot pie crust the other night and it was very good, although I did use whole wheat pastry flour. Excellent taste, but of course, heavier than a regular pie crust. (disregard vegetables and cream sauce. LOL) I Pie Crust 2 c. pastry flour or unbleached white flour 1/4 c. wheat germ 1 t. salt 1/2 c. vegetable oil 1/2 c. boiling water Mix salt and flour. Pour water and oil in all at once. Stir with a fork. Roll between two pieces of wax paper. Remove top paper. Lay crust side across the casserole dish with the Vegetable and cream sauce. Remove top wax paper. Flute edges. Moisten fluted edges so crust will not shrink in oven. Prick pastry to prevent puffing while baking. Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned peelerk wrote: > > > I am looking for a good whole wheet pie crust receipe. I love pumpkin > and apple pie, but get tired of the store bought crust. Please help. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Thanks everyone. I'll try this one next time. --- On Sun, 1/25/09, LightStar <ligtstar wrote: LightStar <ligtstar RE: Whole Wheet pie crust Sunday, January 25, 2009, 10:56 AM This recipe would make a very heavy pie crust. The key to a flakey pie crust is cold and not handling it too much. I use whole wheat pastry flour, then mix the oil in until it resembles sand. Then add ice cold water. Mix it only enough so it holds together & roll between wax paper. It is not difficult, but you may need to make it a time or two to get the hang of it. Usually the first time or two you make it you mix it or handle it too much and it is heavy and tougher than it becomes after you do it several times. Ligtstar _____ [] On Behalf Of Sue Ruger Saturday, January 24, 2009 12:34 AM Re: [vegetarian_ group] Whole Wheet pie crust I used Judy's pot pie crust the other night and it was very good, although I did use whole wheat pastry flour. Excellent taste, but of course, heavier than a regular pie crust. (disregard vegetables and cream sauce. LOL) I Pie Crust 2 c. pastry flour or unbleached white flour 1/4 c. wheat germ 1 t. salt 1/2 c. vegetable oil 1/2 c. boiling water Mix salt and flour. Pour water and oil in all at once. Stir with a fork. Roll between two pieces of wax paper. Remove top paper. Lay crust side across the casserole dish with the Vegetable and cream sauce. Remove top wax paper. Flute edges. Moisten fluted edges so crust will not shrink in oven. Prick pastry to prevent puffing while baking. Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned peelerk wrote: > > > I am looking for a good whole wheet pie crust receipe. I love pumpkin > and apple pie, but get tired of the store bought crust. Please help. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 If you go to the groups dessert folder and then click on pie you will see many pie crusts the members have posted in the past Donna Sent from my Verizon Wireless BlackBerry Steph <mrswalp29 Sun, 25 Jan 2009 13:26:26 RE: Whole Wheet pie crust oh I am so excited to see someone post some pie crust recipes. I know the store bought ones have lard in it. Can these be used for pies also? Thanks Steph --- On Sun, 1/25/09, Karen Peeler <peelerk wrote: Karen Peeler <peelerk RE: Whole Wheet pie crust Sunday, January 25, 2009, 1:06 PM Thanks everyone. I'll try this one next time. --- On Sun, 1/25/09, LightStar <ligtstar wrote: LightStar <ligtstar RE: Whole Wheet pie crust Sunday, January 25, 2009, 10:56 AM This recipe would make a very heavy pie crust. The key to a flakey pie crust is cold and not handling it too much. I use whole wheat pastry flour, then mix the oil in until it resembles sand. Then add ice cold water. Mix it only enough so it holds together & roll between wax paper. It is not difficult, but you may need to make it a time or two to get the hang of it. Usually the first time or two you make it you mix it or handle it too much and it is heavy and tougher than it becomes after you do it several times. Ligtstar _____ [] On Behalf Of Sue Ruger Saturday, January 24, 2009 12:34 AM Re: [vegetarian_ group] Whole Wheet pie crust I used Judy's pot pie crust the other night and it was very good, although I did use whole wheat pastry flour. Excellent taste, but of course, heavier than a regular pie crust. (disregard vegetables and cream sauce. LOL) I Pie Crust 2 c. pastry flour or unbleached white flour 1/4 c. wheat germ 1 t. salt 1/2 c. vegetable oil 1/2 c. boiling water Mix salt and flour. Pour water and oil in all at once. Stir with a fork. Roll between two pieces of wax paper. Remove top paper. Lay crust side across the casserole dish with the Vegetable and cream sauce. Remove top wax paper. Flute edges. Moisten fluted edges so crust will not shrink in oven. Prick pastry to prevent puffing while baking. Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned peelerk wrote: > > > I am looking for a good whole wheet pie crust receipe. I love pumpkin > and apple pie, but get tired of the store bought crust. Please help. > > Quote Link to comment Share on other sites More sharing options...
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