Here’s fair warning: this recipe is somewhat experimental and may need some adjusting. The texture of the crust did not turn out to be what I had hoped. I was unable to roll the dough out like you would a normal pie crust. So like my last savory pie crust (Cornmeal Pie Crust), I had to pat the dough into the dish.
- 1 c. all-purpose flour
- 1/2 c. wheat bran
- 1/2 tsp. salt
- 1/2 c. butter, cold, diced
- 4 to 6 T. cold water
- In a large bowl, combine flour, wheat bran and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. (Or do the above steps in a food processor – it’s a lot easier!)
- Flatten the ball to make a circle of dough and pat into a 9-inch glass pie dish.
- Use/bake according to recipe directions.
I had a bit of trouble with this recipe as it was somewhat experimental. I really had no idea if you could equally substitute wheat bran for flour, and it would appear as though you cannot. It seems like I added a lot more recipe than the standard pie crust recipe would call for. On the upside, the taste of this crush is delicious in a nice and “healthy” savory pie.