|Wheat: Chemistry and Utilization|
|by Albert W. Hoveling|
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses.
1 - 10 of 93 for whole wheat pie crust
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1/4 cup oil ... creamy. 1 cup whole wheat flour in a ... paper. Makes 1 crust. Double recipe for 2 crust pie. (Remove 1 ... minutes until bubbling and brown.
When precooking vegetables, ... later inside the crusts; leave firm. ... green onions, parsley, wheat germ, curry powder, ... and crisp. Makes 6 pasties.
Get the traditional pumpkin pie taste without using the same, traditional crust. Try substituting ... crust with this whole-grain crust, and ... serving. TIPS: Substitute whole-wheat pastry flour for ... used with permission. 'SŪ Pumpkin
Cut butter and ... upper and bottom crust. Fill bottom ... other ingredients and cover with the rest of the crust. Bake at 350 degrees for about 40 minutes.
Mix well. Form into 5 dough balls. Chill. Roll out between waxed paper. Can be frozen. Bake at 400 degrees for 10 to 12 minutes.
Preheat oven to ... together with a fork. Roll out and put in pie pan. Prick bottom and sides and ... minutes. (If using for Pecan Pie, do not prebake.)
Stir salt and ... water. Mix lightly to form a dough. Roll out on floured surface. Makes enough for 1 (9" or 8") pie shell with top or 3 to 4 tart pans.
Combine flour, wheat germ, and salt. ... lightly with fork until mixture is moist but not sticky. Roll out and place in pie pan. Bake 8 minutes at 475 degrees.
Blend butter and ... inch thick. Place pie pan on top ... 30-40 minutes or until bubbling is visible. Let cool for 25-30 minutes before serving. Enjoy!
Place wheat and 5 cups ... a 9 inch pie pan. For lattice ... your three pie crusts with wheat filling ... done. Remove from oven and cool before serving.
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