Pies are one of my favorite desserts. There are so many variations and recipes to experiment with! My past as a chubby child, though, has made me hyper-aware of how bad white flour can be for your waistline.
Every time I indulge in a dessert, actually, I usually think about how bad it is for me. Call me a worrywart, anxious, etc. but it’s how I live my life. For this very reason I decided to make a whole wheat pie crust.
It’s true that the sugar in any dessert is just as bad for you as the white flour. With a whole wheat crust though, you can feel less guilty! Or eat more dessert and have the same amount of guilt. Either way you win.
Following this recipe, here’s what I did:
- 1 1/2 cups of whole wheat flour
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil or butter
- 2 tablespoons milk
- cinnamon to taste (optional)
Start by preheating the oven to 400 degrees. Put all the dry ingredients in a 9-inch pie or cake pan. Mix in the oil (or butter) and then put the milk in. Take a fork and continue mixing it for a few minutes. With clean hands, push the crust into the edges of the pan. Put it in the oven for 15 minutes to harden. Fill with your favorite filling and voila!
I only used this pie crust for a pumpkin pie, so I’m not sure how well it fares for a savory pie like a quiche. If you do decide to use it for a savory dish, omit one teaspoon of sugar and definitely do not use the cinnamon.
This pie crust is also grainier than a store bought one, or one that would require more time. This is meant to be used in a hurry, though personally I loved the taste and will keep experimenting with this pie crust. It especially goes with pumpkin filling, and a pumpkin pie made from this recipe will also not get as soggy as a “normal” pie crust. For those reasons, I will keep on using this recipe. Cheers!