The whole wheat crust is the star of this show. Subtly flaky, wholesome and filling, this is my ideal crust.
Ingredients
Filling:
I mostly followed this recipe and then used this cauliflower sauce instead of the rouxflour + butter mixture in the first recipe. Good idea in theory, but it turned out kind of bland. Using vegetable broth instead of water would probably help.
Crust (halved from this recipe:
1cupwhole wheat flour minus 2 tablespoons
½cupoat flour
2tablespoonscorn starch*
¼teaspoonsalt
¾teaspoonbaking powder
5tablespoonsolive oil
5tablespoonsice water
Instructions
Make your filling of choice and pour into an 8x8-inch (or equivalent size) pan.
Make the crust: Combine the flours, corn starch, baking powder and salt. Add the olive oil and stir until just combined. Add the water and stir just until a dough forms. If the dough is still stiff and shaggy, add more water a tablespoon at a time until it comes together.
Form the dough into a ball. Place it between two sheets of wax paper and roll out until it’s between 1/4-1/2-inch thick and large enough to fit an 8x8-inch pan. Trim the edges and reserve for another use. Place dough over filling and lightly press all over until it fits snugly.
I brushed my crust with a bit of egg (you could also use milk) and baked it at 400 degrees for 25 minutes, but baking time will depend a bit on your filling.
Notes
*If you don't want to use cornstarch, you can use 1 full cup of whole wheat flour instead. The cornstarch serves to add tenderness to the crust.