Whole Wheat Pastry
A wholesome whole wheat pastry dough with a rich, nutty flavor, perfect for hearty pies and tarts, suitable for those seeking healthier baked goods.
Ingredients
Instructions
- Mix the whole wheat flour, sifted all-purpose flour, and salt together.
- Cut in the lard or vegetable shortening until the mixture resembles coarse crumbs.
- Add ice water gradually, mixing until the dough just holds together.
- Resift the two kinds of flour and stir the bran back into the sifted mixture if needed.
- Form the dough into two disks for double crust or one for a single crust, then roll out as needed.
Tips & Substitutions
For a flakier pastry, ensure your lard and vegetable shortening are very cold before cutting them into the flour. If you prefer a vegan option, substitute lard with coconut oil or vegan butter. To enhance flavor, consider adding a tablespoon of sugar to the dry ingredients for sweet dishes. Always use ice water to prevent the dough from becoming tough.
Serving Suggestions
This whole wheat pastry is perfect for both sweet and savory dishes. Pair it with a rich filling like apple or pumpkin for dessert, or use it for savory pies such as chicken pot pie. It pairs beautifully with Sweet Cream Salad, which adds a refreshing contrast to the richness of the pastry.
Storage & Reheating
Wrap any leftover pastry dough tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight and then roll out as needed. If baked, store any leftover pastry in an airtight container at room temperature for up to 2 days.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Pastry contains roughly 655 calories, with 3g protein, 24g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all whole wheat flour instead of a mix?
Yes, you can use all whole wheat flour, but be aware that the texture may be denser. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Consider adding a bit more ice water and allowing the dough to rest for 30 minutes before rolling.
How do I prevent the pastry from shrinking while baking?
To prevent shrinkage, avoid overworking the dough and let it rest in the refrigerator for at least 30 minutes before rolling it out. Make sure your oven is fully preheated before baking, and consider using pie weights if blind baking to maintain its shape.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pastry dough a day in advance and store it in the refrigerator. Alternatively, you can freeze the unrolled dough for up to 3 months. Just remember to thaw it in the refrigerator overnight before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).