Whole Wheat Mediterranean Pie Crust
This is a whole wheat version of the crust learned to make from Diane Kochilas at her cooking school in Ikaria. Featured in Savory Winter Pies.
This is a whole wheat version of the crust learned to make from Diane Kochilas at her cooking school in Ikaria. Featured in Savory Winter Pies.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together.
- If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil.
- When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running.
- The dough should come together in a ball.
- Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball.
- Do not overwork it or you will develop the gluten in the flour and the dough will be tough.
- Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle.
- Wrap in plastic and let rest for 1 hour.
- Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking.
- Pre-bake and bake as directed in recipes calling for the crust.
My Secret to the Flakiest, Most Flavorful Pie Crust: A Whole Wheat Mediterranean Twist
As a busy working mom, time is my most precious commodity. Finding quick and easy recipes that don't compromise on taste is a constant quest. That's why I'm so excited to share this recipe for a whole wheat Mediterranean pie crust – a game-changer in my kitchen! I discovered this gem during a cooking class with the renowned Diane Kochilas on the beautiful island of Ikaria. Her techniques, combined with the rustic charm of whole wheat flour, have completely transformed my approach to pie making.
Before I discovered this recipe, pie crusts were a source of constant frustration. Either they were tough and dry, or they crumbled into a million pieces. The struggle was real! But Diane's method, using a simple combination of whole wheat and all-purpose flour, olive oil, and a touch of vinegar, is a revelation. The olive oil adds a subtle Mediterranean flair, complementing both sweet and savory fillings beautifully. The whole wheat flour adds a nutty depth of flavor and a slightly chewier texture that I absolutely adore. It's a far cry from the bland, store-bought crusts I used to rely on.
What makes this recipe even more special is its simplicity. There's no need for complicated techniques or specialized equipment. Whether you're using a food processor, a stand mixer, or just a good old-fashioned bowl and fork, the process is straightforward and manageable. The most important thing is to avoid overworking the dough. Overworking develops the gluten, resulting in a tough crust. Gentle handling is key to achieving that perfect flaky texture. The one-hour rest period allows the gluten to relax, making the rolling process much easier.
This crust has become my go-to for everything from savory vegetable pies to sweet fruit tarts. It's incredibly versatile and adapts beautifully to different fillings. I've used it to create stunning quiches for weekend brunches, rustic galettes for casual dinners, and even sophisticated mini pies for holiday gatherings. The possibilities are truly endless!
Beyond the ease and versatility, this crust also offers a healthier alternative to traditional pie crusts. The whole wheat flour adds fiber and nutrients, making it a guilt-free indulgence. The olive oil, rich in healthy fats, adds another layer of nutritional benefit. It’s a recipe that I feel good about serving to my family and friends.
I encourage you to give this recipe a try. It's a simple change that will elevate your pie-making game to a whole new level. The subtle Mediterranean flavors will transport you to a sun-drenched island, even if you're just baking in your own kitchen. The feeling of accomplishment you get from making a perfect crust from scratch is incredibly rewarding. And most importantly, the taste? Absolutely divine!
So, gather your ingredients, dust off your rolling pin, and prepare to embark on a delicious baking adventure. This whole wheat Mediterranean pie crust is more than just a recipe; it's a journey to a simpler, more flavorful way of baking. It's a testament to the power of simple ingredients, expertly combined, to create something truly extraordinary. Happy baking!
Ingredients List (for reference):
- 200 grams (approximately 1 3/4 cups) whole wheat flour
- 115 grams (approximately 1 cup) unbleached all-purpose flour
- 5 grams (approximately 3/4 teaspoon) salt
- 50 grams (1/4 cup) extra virgin olive oil
- 165 grams (3/4 cup) water
- 10 grams (2 teaspoons) red wine vinegar or strained lemon juice
Remember to adjust baking times based on your oven and the filling you're using. Experiment with different herbs and spices to further customize the flavor profile. This crust is your blank canvas – let your creativity flow!
