Whole Wheat Pie Crust

Frog Prince's request for Thanksgiving dessert... a "real" apple pie.



I admit, my love for pie crust has been replaced by the oatmealy goodness of my apple honey pie.  But, my hubby's request didn't fall on deaf ears.  I decided to try making a "real" crust -- only using whole wheat flour (to make it healthier, of course).

Whole Wheat (mostly) Pie Crust - Adapted from Taste of Home's Light and Tasty

1/2 C flour
1/2 C whole wheat flour
2 tsp. sugar
1/4 tsp. salt
3 T butter, melted
3-4T cold water
(note: this makes 1 crust, double to make a second)

In a bowl, combine flours, sugar, salt and whisk together. 



Add melted butter and mix with a fork until crumbly.





Add the cold water until the dough sticks together in a ball. Then, place the ball between two sheets of plastic wrap, and press to flatten.



Roll into a large circle.



Stick the pie crust in the freezer for about 10 minutes.

Then, invert the pie crust into the pie plate.



Fill with your desired filling....



And, invert a second pie crust over the top.



Seal the edges and cut a few slits in the center to bake.

Bake at 375 for about an hour (checking after 40 minutes to make sure the crust does not burn).



Allow to cool for about an hour before slicing and enjoying!



Frog Prince had to wait a whole 18 hours... it was a challenge.

But, well worth the wait.



Especially with ice cream.



Or, as leftovers for breakfast :)



This post is linked to:

• Slightly Indulgent Tuesdays
• Save room for dessert