Every year during Halloween, I prepare this tasty pumpkin cake in my baking dish. Naturally, you may prepare it in standard ramekins for a dessert that is not seasonal.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup whole wheat flour
- 1 tablespoon wheat gluten
- ½ teaspoon salt
- ¼ cup vegetable shortening
- 2 tablespoons water
- 1 teaspoon water, or more as needed
- 21 tablespoons whole wheat flour, or as needed
Instructions
- 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.
- If you are making this for a pie that requires that the crust be baked before anything is added, form and crimp the edges of the crust, pierce liberally with a fork to prevent large bubbles from forming, and bake at 350 degrees F (175 degrees C) for about 30 minutes.
Reviews
Like the creator of this recipe, I tried for years to find a pie crust recipe that was truly whole wheat. While some crusts came out okay, this was the first one that had some flake to it — it’s delicious. I did refrigerate the dough for at least an hour before rolling it out, which I believe is one reason it rolled out more easily than any crust I’ve made in the past. I made a whole-wheat crust, very low sugar tart cherry pie at Thanksgiving, as I always do, using this recipe, and it was the best ever. Making another one for Christmas!
I made this in my food processor. My pie plates are large and I doubled the recipe twice to make one large pie. I used shortening cut into pieces and put in freezer prior to using and ice water. It took 4 tbsp of water for the dough to come together. I let the dough rest, but still found it hard to roll. Usually I just substitute whole wheat flour for my regular pie recipe which generally turns out fine, but I was interested to see how the gluten affected the texture of this crust. This wasn’t a flakey crust maybe because of the gluten.
I will be the first to say this was the perfect pie crust for a awesome pumpkin pie this thanksgiving! I LOVE this completely healthy pie crust and its definitely my new go-to recipe for my future pies. I don’t really get the 21 tablespoons of flour at the end of the ingredients list; probably just a typo for 2 tbsp. of flour so don’t forget that! I will upload a picture next time, I cut into the pie too early! Thank you so much Misty for sharing! 🙂
I don’t use shortening so I used butter. This was good in that nobody said, “What is different?” But it isn’t the best pie crust out there.