June 2, 2010 by BettyCupcakes
I’m in the process of converting all of my favorite treats to whole wheat/whole grain. I prefer the nutty taste and chewy texture- the health benefits aren’t bad either.
That’s not to say that this is a healthy pie by any means. It has butter and cream cheese and sugar and cornstarch. But, all things in moderation, right?
I’m still working on perfecting the pie and pie crust. The filling in this pie really holds its shape- probably due to the cornstarch. I plan on experimenting with tapioca and flour to see what kind of filling they produce. Plus, I just LOVE tapioca. In any form.
The crust isn’t going to blow anyone away- it’s not overly flaky, but probably could be if you’re a better crust handler than me. I must get a pastry blender!
It has a nice crisp crust, fresh out of the oven, and the nutty flavor of the whole wheat flour balances well against the sweet-tart fruit.
Note: The only difference between this and the Blood of a Terrorist Pie is the top- use a crumb topping for BoaT Pie.
Pie crust isn’t hard, but it does take a little bit of forethought. Combine all of your ingredients in a freezer safe bag and freeze for at least 1 hour before preparing. Some people freeze their bowls and utensils, too. I’m too lazy for that.
Now for the liquid. Some people use ice water, Cooks Illustrated recommends chilled vodka, others use plain milk. I decided to add some flavor with this vanilla almond milk. Plus, I didn’t have any of the others.
Add 4-5 tbsp of almond milk- just enough to bring the dough into a loose ball. Wrap in plastic wrap and chill at least 1 hour before rolling. You could also freeze- if wrapped a bit better, or refrigerate overnight.
To check if your crust is rolled enough, put your pie tin down on top. You’ll want it to be at least an inch or two wider. My pie tin has holes in the bottom to ensure proper browning. It also means you can’t make a crumb crust without some finagling.
Bake for about an hour. Yum.
Mixed Berry Pie Filling
1 16 oz. bag of frozen mixed berries, thawed
1 cup brown sugar
1/4 cup cornstarch
Combine all ingredients and stir to mix and release juices of berries. Fills 1 9-inch pie.
Whole Wheat Pie Crust
1 1/2 cups whole wheat flour, spooned into cup and leveled
2 tbsp sugar
1/4 tsp salt
4 oz. unsalted butter, diced into 1/4 inch cubes
4 oz. cream cheese, diced into 1/4 inch cubes
4-5 tbsp unsweetened vanilla almond milk
Combine all ingredients in a freezer-safe bag or container. Freeze at least 1 hour before mixing.
Remove frozen ingredients from freezer and place in medium bowl. Using your fingers, work butter and cream cheese into flour until there are pea-sized crumbs. Add almond milk until a loose ball forms. Wrap ball in plastic wrap and refrigerate at least 1 hour.
Roll out dough on a surface floured with all-purpose flour- make sure to flour your hands and rolling pin, too.
Bake filled pie at 350 for about an hour.
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