Saturday, February 18, 2017
Whole Wheat Mediterranean Pie Crust
Yield Enough for two 9- or 10-inch tarts or 1 double-crusted tart (12 to 16 servings)
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria. I have based the gluten-free version that follows on these proportions.
Featured in: Savory Winter Pies.
200 grams (approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour
115 grams (approximately 1 cup) unbleached all purpose flour
5 grams (approximately 3/4 teaspoon) salt
50 grams (1/4 cup) extra virgin olive oil
165 grams (3/4 cup) water
10 grams (2 teaspoons) red wine vinegar or strained lemon juice
1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed.
Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.
Nutritional information per serving
96 calories; 4 grams total fat; 0 grams saturated fat; 1 gram polyunsaturated fat;