Whole Wheat Olive Oil Crust
For dessert pies, swap avocado or grapeseed oil for the olive oil and add 1 tablespoon of coconut sugar. Makes enough for one (9-inch) tart or pie, or 4 (4-inch) tarts.
Servings: 8 servings.
- 1 1/2 cups white whole wheat flour (6 ounces) see note
- 3/4 teaspoon fine sea salt
- 6 tablespoons extra virgin olive oil
- 3 tablespoons cold water
Preheat the oven to 350°F.
Whisk the flour and salt together in a medium bowl. In a smaller bowl, whisk the oil with the water until light in color, about 15 seconds. (I use a fork right in the liquid measuring cup. Immediately and all at once, pour the mixture over the flour and stir with a fork until all of the flour is mixed with the liquids.
Work gently with your hands until the dough holds together. (Add a bit more water, a teaspoon at a time, if needed, but be careful--too much moisture takes away from the flaky texture. Know that the dough will always be crumbly but will become a beautiful pastry once in the pan. )
Press the dough evenly on the bottom and up the sides of a 9-inch fluted tart pan with a removable rim, patching in the thin spots with dough you pull from where there is more. Use your thumb to break off the excess dough at the top edge, and make sure there is ample dough up the sides for study edges.
Pre-bake 20 to 25 minutes to set the crust. Alternatively, fill with filling and bake immediately without pre-baking.
- White whole wheat flour includes the bran, germ and endosperm of the wheat grain. It's ground from white wheat berries, as opposed to hard red wheat berries. You can substitute regular whole wheat flour or spelt flour or all-purpose flour.
Calories: 167kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 24mg | Fiber: 2g | Calcium: 15mg | Iron: 0.6mg