A simple and delicious recipe for making cookies, pies, and many desserts: Whole Wheat Shortcrust Pastry is light, fragrant, and so good!
The sweet whole wheat pastry is a very simple dessert to prepare, a very crumbly recipe perfect for making many types of cookies, pies, and more.
It is one of the basic pastry preparations that arises from the need to make less caloric desserts and, above all, suitable for people with intolerances and/or allergies to specific foods.
If you are looking for a crumbly and delicious whole wheat shortcrust pastry, I recommend my sweet whole wheat pastry for cookies and pie.
A delicious shortcrust, I used a mix of whole wheat and oat flour, and instead of butter, I used oil, and for sugar, I used erythritol, but you can replace it with granulated sugar or cane sugar if you want.
To give it flavor, I used the zest of an orange, so its essential oils and aromas give a wonderful scent and taste during baking, making the pastry delicious.
Shall we see how to make it together?
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 211.06 (Kcal)
- Carbohydrates 36.56 (g) of which sugars 1.03 (g)
- Proteins 6.57 (g)
- Fat 9.87 (g) of which saturated 1.79 (g)of which unsaturated 7.24 (g)
- Fibers 3.16 (g)
- Sodium 118.37 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Whole Wheat Shortcrust Pastry
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 2.7 tbsp milk (you can also use plant-based milk)
- 1/2 cup erythritol (or 80g granulated or cane sugar)
- as needed orange (grated zest)
- 2 eggs
- 1/4 cup vegetable oil
- 1 1/4 tsp baking powder
- 1 pinch salt
Tools
- Bowl
- Pastry Board
Steps
Whole Wheat Shortcrust Pastry
You can knead by hand or with the help of a stand mixer: in a bowl, place the whole wheat and oat flours.
Add the eggs, vegetable oil, milk, erythritol sugar, and baking powder.
(I used erythritol, but you can replace it with the sugar you prefer).
Add the zest of an untreated, well-washed, and dried orange.
Then transfer to the floured work surface until a smooth, homogeneous, workable, and non-sticky dough is obtained.
If necessary, add another 1 1/2 tablespoons of milk because the amount of milk to add depends on the flour’s absorption capacity.
Knead all ingredients until forming a soft dough exactly the same consistency as classic shortcrust pastry.
Form a dough ball and wrap it in plastic wrap.
Place it in the refrigerator for half an hour, but if you want, you can use it immediately.
If you want to make cookies or a pie, for rolling the pastry, you should use whole wheat or oat flour to sprinkle on the work surface: make sure!
The thickness I recommend giving the shortcrust pastry is about 1/5 inch, or even less, as it contains a pinch of baking powder which will make it rise slightly in baking while remaining crumbly.
Tips
The whole wheat shortcrust pastry can be stored in the refrigerator for up to three days. It can also be frozen and will last for 1 month.
To obtain a softer and crumbly pastry, you can add 1 teaspoon of baking powder to the dough.
Besides being flavored with vanilla or grated zest, you can also use spices, such as cinnamon, for example.
Baking tips. For the pie, bake in a static oven at 350°F for about 35 minutes on the lowest rack. If you make a larger pie, increase the baking time.
For cookies: place them on a baking sheet lined with parchment paper. Bake in a static oven at 350°F for about 13/15 minutes on the lowest rack.
Always check each oven’s timing, they may vary.
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