Integral cake mass in 6 steps

Welcome to Paulina Cocina! Today we have a great idea for making pies: whole-wheat pie crust! Pies are a world unto themselves in the kitchen. You can make a pie out of almost anything! Honestly, I can't think of anything I WOULDN'T make into a pie... I guess you couldn't make a soup pie... or could you?

Well, the fact is that pies are great and very versatile. So in this case, we're going to make a whole-wheat pie crust ! You'll see it's a super simple recipe, and it gives the pies a unique taste and texture.

Besides the fact that whole grain foods are healthier, as we already know, they have more nutrients and take longer to digest in the body, so they give us a greater feeling of satiety and are ideal for when we're taking care of ourselves.

I'll leave you with a couple of ideas for using this whole wheat pie crust: a delicious broccoli pie salmon and Roquefort pie , and a classic tomato, onion, and cheese pie.

on this whole wheat pie crust

Pie crust can be made with only whole wheat flour, but I prefer it this way, as it gives a firmer, crispier texture.

You can also freeze it. I find this very useful, as I make several at once (for example, double the amount) and freeze them in small rolls, which have often saved my lunches. To defrost it, simply let it sit at room temperature for an hour or use the microwave's defrost setting for about 2 minutes, depending on the microwave.

I recommend cooking it a little before adding the filling. For example, we can roll it out on the baking sheet, bake it for about 7-10 minutes, and then add the filling. This is recommended for this whole-wheat pie crust (not the non-whole-wheat one) because it's more likely to remain raw when cooked.

Ingredients

for 2 tart shells

• 200g of whole wheat flour
• 100g of all-purpose flour
• 150g of cold butter
• 1 cdita. salt
• 1/2 glass of cold water

Whole wheat pie crust recipe

to fill as you wish!

1. Place the two flours in a bowl with the teaspoon of salt and mix well.
2. Add the cold butter, cut into small squares. Break it up with your hand and mix the butter into the flour, trying to touch it as little as possible so the butter doesn't melt. It will resemble a wet sand.
3. Add the water little by little, in small streams. It's important to add it this way so as not to overdo it. It's also very important that the water is ice cold. This will determine how crispy the dough is. You can put it in the freezer for a while beforehand or chill it with ice cubes, but don't skip this instruction.
4. Mix with your hands until a smooth, homogeneous dough forms.
5. Divide the whole wheat pie dough into two equal portions and refrigerate until ready to use.
6. To use, flatten with a rolling pin until the desired size is reached.

This is how it looks in the mold

ready to fill and bake!