Whole-Grain Pie Crust

ChubbyBunny

Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular pie crust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews.

1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares)
1/2 cup whole-wheat pastry flour
2 tablespoons canola or sunflower oil
2 tablespoons dark brown sugar
2 tablespoons ground flaxseed
2 tablespoons wheat germ or ground pumpkin seeds
2 teaspoons finely grated orange zest
1/2 teaspoon ground ginger
1 large egg (with high omega-3 content, as noted on label), lightly beaten

Directions:
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.

BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.


Notes:
I haven't tried this recipe yet... I am a little "pie making special."
I also haven't figured out the nutritional information yet either, so I am not sure exactly how it measures up to a regular pie crust.

ChubbyBunny

Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular pie crust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews.

1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares)
1/2 cup whole-wheat pastry flour
2 tablespoons canola or sunflower oil
2 tablespoons dark brown sugar
2 tablespoons ground flaxseed
2 tablespoons wheat germ or ground pumpkin seeds
2 teaspoons finely grated orange zest
1/2 teaspoon ground ginger
1 large egg (with high omega-3 content, as noted on label), lightly beaten

Directions:
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.

BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.


Notes:
I haven't tried this recipe yet... I am a little "pie making special."
I also haven't figured out the nutritional information yet either, so I am not sure exactly how it measures up to a regular pie crust.

ChubbyBunny

Whole-Wheat Graham Cracker Crust



1 cup whole-wheat or honey graham cracker crumbs
2 to 3 tablespoons canola oil
2 tablespoons golden brown sugar
1 teaspoon finely grated orange peel (optional)
1/4 teaspoon ground cinnamon

Directions:
PREHEAT oven to 350° F.

COMBINE graham cracker crumbs, oil, sugar, orange peel and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 9-inch (4-cup volume) deep-dish pie plate.

BAKE for 8 to 10 minutes; cool. Use for refrigerated pies or baked pies.

NOTE: If substituting this crust for the deep-dish pie shell called for in the LIBBY'S® Famous Pumpkin Pie recipe, pour filling into crust; bake at 350º F. for 50 minutes or until knife inserted near center comes out clean.

Yields: 1 (9 inch) pie crust

For a nutritious twist to your pie recipe, you can purchase whole-wheat graham cracker crumbs at your local health food store.