Ready-made piecrusts usually contain saturated fat, sugar and excess salt.
Why not make your own from healthy canola or olive oil and a bit of flavorful whole-wheat flour?
It’s really not that hard. It’s also tasty, healthier and less expensive.
It’s really not that hard. It’s also tasty, healthier and less expensive.
Here are two recipes to get you started.
For the first, you don’t even need a rolling pin. Just mix the ingredients together right in the pan. What could be easier? Use it for dessert or savory pies and quiches.
Plan ahead for the second recipe, as the dough needs to “rest” for 30 minutes before you roll it out. It’s great for rustic-style vegetable pies.
NO-ROLL PIE CRUST (Dairy or Parve)
1 cup all-purpose flour
½ cup whole-wheat flour
¾ teaspoon sugar (for a sweet pie)
¾ teaspoon salt
1/3 cup + 3 tablespoons canola oil
2 tablespoons milk (dairy or soy)
9 “(23cm) pie plate
Whisk together both flours, sugar (if using) and salt right in the pie pan. Mix the oil and milk together. Add them to the flour mixture in the pie pan and mix with a fork or your fingers. Add more milk, if necessary, until the dough holds together.
Press the dough evenly over the bottom and sides of the pan and even-out the edges.
To pre-bake: Preheat the oven to 425 F (220 C). Place a piece of aluminum foil or parchment paper over the dough and fill it with dry beans. Bake the crust for 10 minutes. Lower the oven temperature to 350 F (180 C), carefully remove the beans and foil, and bake for another 10-15 minutes, until golden brown.
Or fill the crust with your favorite filling and bake as directed in your recipe.
Makes one 9” (23cm) crust
SEPHARDIC PASTRY DOUGH (Parve)
¼ cup water
¼ cup extra-virgin olive oil
½ teaspoon salt
¾ cup whole wheat flour
¼ - ½ cup all-purpose white flour
Combine the water, oil and salt in a bowl. Stir in the whole-wheat flour. Gradually add enough of the white flour to make a soft dough that leaves the sides of the bowl. Knead gently in the bowl and shape into a disc. Wrap it in plastic wrap and let stand at room temperature for 30 minutes.
Preheat the oven to 375 F (190 C)
Generously grease a 9” (23 cm) pie pan with cooking oil spray. Roll the dough into a round to fit the pan. Fill with your favorite filling and bake until the filling is set and the crust is brown.
Makes one 9” (23 cm) crust
1 cup all-purpose flour
½ cup whole-wheat flour
¾ teaspoon sugar (for a sweet pie)
¾ teaspoon salt
1/3 cup + 3 tablespoons canola oil
2 tablespoons milk (dairy or soy)
9 “(23cm) pie plate
Whisk together both flours, sugar (if using) and salt right in the pie pan. Mix the oil and milk together. Add them to the flour mixture in the pie pan and mix with a fork or your fingers. Add more milk, if necessary, until the dough holds together.
Press the dough evenly over the bottom and sides of the pan and even-out the edges.
To pre-bake: Preheat the oven to 425 F (220 C). Place a piece of aluminum foil or parchment paper over the dough and fill it with dry beans. Bake the crust for 10 minutes. Lower the oven temperature to 350 F (180 C), carefully remove the beans and foil, and bake for another 10-15 minutes, until golden brown.
Or fill the crust with your favorite filling and bake as directed in your recipe.
Makes one 9” (23cm) crust
SEPHARDIC PASTRY DOUGH (Parve)
¼ cup water
¼ cup extra-virgin olive oil
½ teaspoon salt
¾ cup whole wheat flour
¼ - ½ cup all-purpose white flour
Combine the water, oil and salt in a bowl. Stir in the whole-wheat flour. Gradually add enough of the white flour to make a soft dough that leaves the sides of the bowl. Knead gently in the bowl and shape into a disc. Wrap it in plastic wrap and let stand at room temperature for 30 minutes.
Preheat the oven to 375 F (190 C)
Generously grease a 9” (23 cm) pie pan with cooking oil spray. Roll the dough into a round to fit the pan. Fill with your favorite filling and bake until the filling is set and the crust is brown.
Makes one 9” (23 cm) crust
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