Wheat Recipes: Pie Crust, Tortillas, and Pasta

Anyone else out there have hundreds of pounds of wheat stored? My mother-in-law and I have been scouring the globe for good recipes using wheat, and here are three that I found and then re-worked. They work well now, and they taste great. I would recommend using the pie crust with pies that have strong flavors and chunky textures, for instance, apple pie or chicken pot pie. Also, it's probably best to use white wheat, because the white wheat doesn't change the color or taste as much as red wheat does.

Whole Wheat Pie Crust for Savory Pies
Makes 2 single-crust pies or 1 double-crust pie

2 cups minus 2 Tbsp. whole wheat flour (can also use half all-purpose, half wheat)
2 Tbsp. corn starch
1/2 tsp. salt
1 cup shortening, butter flavored
Ice water to make the dough soft

1. Combine dry ingredients.
2. Incorporate shortening using a pastry cutter, pair of knives, or your hands, until shortening clumps are penny-sized.
3. Add ice water by the tablespoon until you have a soft dough that holds together.
4. Divide dough in two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for 10-15 minutes.
5. Roll dough out on a floured pastry mat.
6. Carefully transfer rolled dough to pie plate.
7. For single-crust pies, trim and flute edges.
8. For double-crust pies, trim edges to size of pie plate. Roll out top crust, fill pie, and cover with top crust. Trim edges to 1/4" beyond plate, fold under bottom crust, and flute to seal.


Whole-wheat Tortillas
Makes 12-15 tortillas

1-1/2 c. whole wheat flour
1-1/2 c. all-purpose flour
1 tsp. salt
1/3 c. olive oil
1 c. warm water

1. Combine flours and salt.
2. Pour in oil and blend with your fingers or a fork until well-incorporated.
3. Add water; knead until dough is soft and stretchy.
4. Divide into 12-15 balls, cover with plastic wrap, and let rest for at least 30 minutes.
5. Roll out tortillas on a floured pastry mat or coutner top.
6. Bake on a hot, ungreased griddle until air pockets start to expand. Carefully flip the tortilla, and bake the other side.

Best when warm; will stay fresh in the refrigerator for a week or more.


Wheat Pasta
Serves about 6

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt
5 eggs
2 teaspoons olive oil

1. Sift dry ingredients together.
2. Make a well in the center and pour in the olive oil and eggs.
3. Mix together with a fork or your fingers.
4. Knead until stiff and elastic (hard dough!)
5. Cover with plastic wrap and let rest for 30 min.
6. Roll out the dough to 1/16" (really thin) on a pastry mat and cut noodles to your desired width and length. You can also use a pasta machine.
7. Hang or lay flat to dry for at least 15 minutes before boiling.
8. Boil like normal pasta. Homemade pastas cook quickly.



Enjoy!