Comments on: Whole Wheat Pie Dough

By: Latest Obsession: Quiche | Around the world in 80 meals.

Latest Obsession: Quiche | Around the world in 80 meals. — Tue, 05 Apr 2011 17:46:47 +0000

[...] Whole Wheat Pie Dough from Andrea’s Recipes. [...]

By: Andrea

Andrea — Sat, 20 Feb 2010 21:12:45 +0000

Hi Fil. Nondairy creamer has a number of ingredients added which could negatively affect the flavor of the crust, so I would not recommend it. You can simply omit the buttermilk powder and use buttermilk in place of the orange juice, and 1/2 teaspoon of Stevia in place of the sugar.

By: Fil

Fil — Sat, 20 Feb 2010 18:19:32 +0000

1?: can non-diary creamer powder replace buttermilk powder? 2?: try to reduce sugar intake, so what esle can use instead of confestioner’s sugar and orange juice?

By: toni

toni — Sun, 07 Feb 2010 13:31:09 +0000

thanks for this recipe. i am shifting to whole grain products in my house as well as NO refined sugar, so i substituted sucanat for the powdered sugar and omitted the buttermilk powder, as i didnt have it on hand. the recipe was delicious – i used frozen peaches and various berries in a 9×13 pan, dotted it with butter and sprinkled some sucanat overtop of the fruit, then just laid this whole wheat crust on top and it was a delicious and nutritious snack. thank you.

By: Anali

Anali — Sun, 15 Nov 2009 18:58:15 +0000

I’m very much looking forward to trying this recipe. I just saved it to delicious and printed it out too! I like the idea of the powdered sugar and orange juice added to it for some nice flavor and to cut the bitterness of the wheat. Thank you for this! : )

By: Andrea

Andrea — Sat, 14 Nov 2009 02:23:10 +0000

Hi Lydia. Yes, you can use white whole wheat flour. The book basically says you can use them interchangeably, though the recipe specifies “traditional,” which is what I typically keep on hand.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Sat, 14 Nov 2009 01:37:01 +0000

What about substituting white whole wheat flour in this recipe? I’m quite addicted to it, and I find that it’s a great way to “sneak” whole wheat flour into my baking.

By: Andrea

Andrea — Fri, 13 Nov 2009 20:02:07 +0000

Hi Alanna. Your question echoes the thoughts of the authors. They suggest apple, pecan, and blueberry pies for this crust, as well as beef and portobello mushroom turnovers. I’m experimenting with apple dumplings using this whole wheat dough this weekend. Other pies and their quiches use whole wheat pastry flour, barley flour, and ground oats instead of traditional whole wheat flour.

By: Alanna

Alanna — Fri, 13 Nov 2009 19:49:16 +0000

What a great ambition, Andrea! Question for you: would you use this crust for quiche and savory pies but forgo for fruit and dessert pies? I’m having trouble imagining this wrapped around lemon meringue, for example …

By: Andrea

Andrea — Fri, 13 Nov 2009 19:24:46 +0000

Hi Judy. The original recipe doesn’t say to increase the flour if you omit the buttermilk powder, and I would agree.