Easy Pie Crust made right in the pie plate with whole wheat flour and less oil
It’s a group of healthy bloggers that post about a different topic each month on the 21st & 22nd.
This month’s theme is A Food Memory For Which You Are Thankful.
I have lots of those, and they pretty much all involve my family, especially my grandmother Nan.
Many memories are from childhood, but I thought it would be fun to do a recent memory that involved two of my favorite people. My grandmother Nan and my niece Joy. All three of us made some pie crust or “crust pie” according to Joy.
It was easy. It was fun. It was messy. And it was glorious.
The pie crust was flaky and the perfect base for a pie.
We based our recipe off of one from an old — I mean old — cookbook. One of those old group cookbooks with recipes that give measurements like “spoonfuls” and have monosodium glutamate as an ingredient in things…
For our recipe, we cut back on the oil. Our first test was with all purpose flour, but then I retested it later to use white whole wheat flour.
Obviously, the pie crust isn’t healthy but it’s definitely improved from the original recipe which called for 1/2 cup oil and white flour.
This is made right in the pie plate so there isn’t much to clean up (score!), but that also means it isn’t perfect looking in the pan. However, pie crust stresses me out… you know when it sticks to your counter top and you have to roll and re-roll the dough multiple times to get it right.
This pie crust is basically stress free.
Stress free pie crust that is healthier than most? Sign me up.
Stress free pie crust that is healthier than most and brings back this adorable memory? Yes, please!!Easy Pie Crust made right in the pie plate with whole wheat flour and less oilClick To Tweet
*Stop! I don’t have a bow in my hair and my mom will freak out! haha she didn’t really say that but it’s true*
Enjoy this pie crust as a base to any of your desired filling. Pecan pie, pumpkin pie, apple pie, take your pick and enjoy 🙂
Easy Pie Crust
What You'll Need:
How to Make It:
Preheat the oven to 425*F.
Sift the white whole wheat flour, sugar, and salt into a 9 inch pie plate.
Stir together the oil and milk, and add to the flour in the pie plate. Stir together (it's best to use your hands), so the flour is moistened. It should feel like wet sand. Press the mixture into the pie plate in a uniform layer and push up the edges of the pie plate.
Bake in the preheated oven for 13-15 minutes until cooked through and slightly browned on the edges. Fill as desired.
*I've tested with avocado oil, coconut oil, and canola oil. The coconut oil version has a slight coconut flavor. The other two have no noticeable flavors.
*Makes 1 pie crust.
Here are some other Recipe ReDux food memories 🙂