Pie crust can be daunting to many people, mostly it just takes persistence and practice to get the feel of the dough. Fortunately, for those who don’t have the time or desire, you can now buy whole-grain pie crusts at the market. They often use very saturated fats in larger quantities than when you make your own, so be sure and read the labels to find the best one. Go for the whole grains which are vital for good nutrition and health. This recipe is made with a combination of whole-wheat pastry flour and oat flour. Both of these grains result in a more tender product than when using bread flour which is high gluten, consequently less fat is needed to achieve a nice crust.
One picture is worth a thousand words, in this case one demonstration would be worth a thousand words! Unfortunately, we aren’t there yet, but read through all the directions getting it in your imagination before you start and everything should go well.
You can see the plastic wrap under the dough and another laid out over top, both long enough to roll the dough to fit the pie plate.
You can see a little careful adjusting will be needed to fit it smoothly into the plate.
Fluting is always fun! Kind of like a reward for doing the job.
The final result of the previous pictures went to a pumpkin pie. This baked crust was made out of those leftovers which I had put in the freezer and now we are doubly delighted! It would also have been great to use for a pot pie.