Whole Wheat Oil Free Pie Crust
User Reviews
5
Whole Wheat Oil Free Pie Crust
Description
The Whole Wheat Oil Free Pie Crust combines white whole wheat flour with all-purpose or almond flour for a balanced texture, while using avocado as a fat substitute for moisture and tenderness. The dough incorporates coconut milk and a pinch of salt, with optional sugar and cinnamon for a sweet twist. After processing the ingredients briefly, the dough is shaped and rolled out to fit a 9-inch pie dish. The crust’s texture is soft but resilient, achieved by adjusting moisture carefully with a bit of water if needed.
Rolling the dough between floured parchment papers helps prevent sticking and facilitates an even thickness, about a quarter inch, ideal for baking. This crust suits a variety of pie fillings, both savory and sweet, and can be refrigerated before rolling to improve handling. Edge protection is suggested for long baking times to prevent burning.
To ensure success, the use of a kitchen scale for accurate flour measurement is recommended, as too much dryness requires careful addition of water to maintain pliability. Minimal processing prevents the dough from becoming tough. The crust can support fruit and custard pies, and its oil-free nature makes it an alternative for those avoiding added fats.
Ingredients
- 90 grams all-purpose flour OR 90 grams of almond flour, approx. 3/4 cup, unbleached
- 80 grams white whole wheat flour also known as soft whole wheat or whole wheat pastry flour, approx. 3/4 cup
- 1 medium avocado peel and pit removed, ripe
- ¼ teaspoon salt increase to ½-3/4 teaspoon for savoury pies, sea salt
- 4 tablespoons coconut milk shake very well before opening the can! (If using the almond flour option, you may use any non dairy milk, unsweetened; brand Thai Kitchen
- 1-2 tablespoons water ONLY if needed!
Optional
- 2 tablespoons coconut sugar or granulated sugar of choice (omit for savoury pies)
- 1 teaspoon cinnamon (omit for savoury pies)
Instructions
Preparation Directions
- Lightly grease a 9 inch pie plate or cut a circular piece of parchment paper to rest inside. Set aside.
- Add all the ingredients EXCEPT water to your food processor and process until combined, without over mixing.
- Lightly flour a sheet of parchment paper on your counter top, and gather the mixture from your processor with your hands to form a ball. If the mixture is very dry or crumbly add a tablespoon of water to your dough and mix it in very well, using your hands. (You shouldn't need the water if you weigh your flour using a kitchen scale.) You want a ball of dough, resembling a playdough consistency. Not too dry, and not so wet, that it's sticky.
- Place the dough on your floured parchment paper and sprinkle a touch of flour on top of your ball of dough, and on your rolling pin. Then use the rolling pin to stretch the dough into a circle that is roughly 10-11 inches wide. (A little wider than your plate.) The dough should be about ¼ inch thick and do your best to stretch it as evenly as possible.
- Now, use the parchment paper to flip the dough over top your pie plate. Then gently remove the parchment paper. Use your hands to press the crust into the plate, along the bottom and edges. If you have any tears, use damp fingers to press and seal the dough back together.
- Then go around the edges and use a knife to trim any excess dough.
- Optional: Use your fingers to make a decorative design around the edges, if desired. (See process shots above.) It doesn't need to be perfect!
- Prick the bottom of your pie crust with a fork, all over to allow steam to escape and then bake.
Baking Directions
- If you're making a pie with a no bake filling: Preheat the oven to 350 degrees F and blind bake the pie crust for 15-20 minutes, until the edges are golden and then remove from the oven. Let cool completely before filling for a pie that doesn't require further baking. For example my lemon pie, key lime, or strawberry pie.
- If you're making a pie that has a long cook time: Preheat the oven to 350 degrees F (For example, a blueberry or apple pie) and blind bake the pie crust for 10-15 minutes. Then remove from the oven and fill (no need to let cool first) and continue baking the recommended time for that recipe. (Typically anywhere between 40-60 minutes.) OR for a pie with a long cook time that doesn't require a blind bake, just fill it from raw and bake according to the directions of your pie. For example, my pecan pie does not require a blind bake.
Notes
- For best results, weigh flours with a kitchen scale for accurate measurement.
- Only add water if the dough feels too dry or crumbly; avoid excess moisture.
- Lightly flour work surfaces and rolling pin to prevent sticking during rolling.
- Refrigerate dough wrapped in plastic if preparing ahead, then allow to soften slightly before rolling.
- Use foil or a pie shield to protect crust edges during long baking times to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132cal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 70mg | 3% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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