Sentences with phrase «wheat pastry crust»

Not exact matches

I love that you used whole wheat pastry flour — the result looks so light and tender and that crust is fantastic.

As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts: an olive oil crust that relies on whole wheat flour and olive oil.

For whole wheat short crust pastry: 75 grams all - purpose flour 75 grams whole wheat flour 100 grams cold butter, cut into cubes 1/2 tsp.

I just love the sound of this pie, and I really love that you used whole wheat pastry flour in the crust!

And, as a sort of joke, I decided to adapt the crust to be a whole wheat pastry.

I have never used rye flour in pie crust — I have used whole wheat pastry flour.

For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray

Crust: 2 2/3 cups flour, half all purpose and half whole wheat pastry flour 1 teaspoon salt 2/3 cup organic canola oil or high - oleic safflower oil 6 tablespoons fat - free milk or soy milk 1 teaspoon milk and 1 teaspoon sugar, for brushing top crust

For the crust: 1 1/4 cup + 1T whole wheat pastry flour 1/2 cup (sifted) powdered sugar 3T cornstarch 3/4 cup Earth Balance

... I used whole wheat pastry flour for the crust (using my own piecrust recipe) and it was a wonderful rustic crust, perfect accompaniment to the mushrooms.

So you can replace the flour below with 100 % whole wheat pastry flour or some combination of the two and still achieve a nice, flaky vegan crust.

For you whole wheat fanatics, I've made this crust using both all - purpose (unbleached) flour and whole wheat pastry flour.

It turns out that whole - wheat pastry flour makes a buttery and flaky crust if you follow a few important steps: Begin with very cold ingredients, add enough liquid to hold...

Big flakes of sugar meld into a sweet, crackly top crust, and the whole wheat pastry flour makes them beautifully tender.