Today is Pi Day…as in 3.14(159…). I really, really wanted to have an actual pie to share with you this morning…but, unfortunately, no pie…just a really good whole wheat pie crust recipe. 🙂 I’ll tell you why there is no pie soon enough…
I had originally planned to make an apple pie. I was even going to try sweetening it with a little maple syrup instead of processed sugar. (And I even made plain vanilla ice cream to serve with it. I was ready!!) And then I went to the grocery store… They were completely out of organic apples. Sigh… Since apples are on the dirty dozen list, I really didn’t want to buy conventional, so I didn’t. I thought maybe I would run out and buy organic apples from Meijer the next day, but that just seemed like a waste of money. Surely, I could make a pie with ingredients I already had in the house and not spend gas money to go buy a few apples for a pie I didn’t really need to make in the first place. I came home, flipped through my Betty Crocker cookbook, and came across a recipe for banana cream pie. I love banana cream pie. I read through all the instructions and while there were quite a few steps involved, it wasn’t anything I couldn’t handle. Plus, I love a little challenge from time to time…so, I set off to make banana cream pie.
Before we eliminated processed foods, if I was going to make pie, I would just buy a pre-made crust. However, do you realize how easy it is to make your own crust at home?? Well, you probably do…but, I didn’t until just this week. Anyway, it’s very easy! Seriously, it was a piece of cake (I mean…um, a piece of pie crust)… 😉
Not only would this whole wheat pie crust be great for pie, it would also be excellent for quiche recipes. I can’t wait to try that soon. This pie crust was so good! It was flaky and tasted great. I usually don’t like the crust in pies, but I found a winner in this recipe!
Whole Wheat Pie Crust
(Recipe Source: Whole Foods Market)
This makes one 9 inch crust. Double it if you need a top.
- 1 1/4 cup whole wheat pastry flour
- 1/8 teaspoon salt
- 7 tablespoons cold organic butter, chopped into pieces
- 2 T ice cold water
Add first three ingredients to a food processor and pulse until slightly mixed. (You can also use a pastry cutter, but I don’t have one…kind of surprising, I know.) Add 2 T cold ice water and pulse/mix until a ball forms. Cover and place in fridge to harden for about 30 minutes. Roll out onto slightly floured surface and then place into pie pan. If you have enough dough hanging over the edge, you can flute it and then cover edges with aluminum foil. (I don’t like a lot of crust on my pie, so I purposely didn’t let mine hang over the edge.)
For baked pies with a filling like pumpkin, pecan, or apple, fill and bake pie as indicated in recipe.
For no-bake pies like banana cream or lemon meringue, prick bottom and sides thoroughly with a fork. Preheat oven to 475 degrees and bake for about 8 minutes, or until lightly browned. Cool completely on wire rack before filling.
Now…this is where I need to stop and share the pie story. If I would have known that the above crust was going to be the “star” of this blog post, I would have taken a much better photo!! I thought my finished pie would be the showcase item and the above crust would just take on a supporting role. Well…my pie didn’t exactly turn out like I was hoping. 🙁 It wasn’t a complete fail…but it was pretty close…
The filling and homemade whipped cream on top did not want to set up properly. It set up…just not enough for cutting/serving nicely. It still tasted good, but I’m definitely not going to share the two recipes I used above because, clearly, they didn’t work for me! 😉 However, when it was all said and done, I was still pretty impressed with myself! I tried something new and this recipe was much more complex than the recipes I usually attempt. There was yolk/whites separating, constant stirring, making my own sweetened whipped cream, and more. Lots of stop and go. It kind of took all day, off and on again! It’s too bad it didn’t turn out in the end, but at least we could still eat it.
Here’s the process of my banana cream pie “attempt”:
The end-result actually tasted really good and the whole pie is gone now…but, it sure wasn’t what I was hoping for! No pretty pie pictures today!
So, anyway, at least the pie crust was spot on and I could still share something pie related on Pi Day! 😉 I was really looking forward to apple pie, too, but that didn’t work out for me this time, either. Guess those things just weren’t meant to be! 🙂 However, if you’re looking for a great whole wheat pie crust recipe to use–this is the one you’ll want!
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