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  1. Anonymous

    So delicious, crust included.

  2. Anonymous

    Can’t wait to try it! Have you tried substituting unflavored coconut oil for shortening? The coconut oil is hard at room temperature, and if you barely warm it up, can be the consistency of shortening. Warm it up too much and it’s in a liquid state. It worked really well in your blueberry cobbler for me, might work for the pie crust as well.

  3. Amber Shea

    Ooh, I have not tried coconut oil in place of shortening. That’s a great idea. I have a jar in my pantry unopened, I may have to crack into it soon. That’s awesome that you swapped it into the cobbler, too!

  4. Linda Zoe

    Dear Chef Amber Shea:

    Just read the French Silk Pie recipe. Can’t wait to try it.
    Here’s something to try the next time you make a whole wheat pie crust:

    Put a piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and roll the dough out on that.

    If the waxed paper slips on the counter while it’s being rolled, dampen the counter with a thoroughly wrung out dish cloth to just dampen the counter before putting the waxed paper on the counter. It helps keep the waxed paper in place. Then you can use two sheets of the waxed paper overlapped a little in the middle to give a wider rolling surface.

    Turn the dough a couple of times to keep lightly floured and straighten the waxed paper if necessary while you are rolling it out at just first. Lightly, gingerly rolling helps. I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

    When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter. Sometimes I slip a thin piece of stiff cardboard under the bottom waxed paper and place another piece of cardboard on top of the fresh piece of waxed paper to help facilitate the flipping over to help keep the dough from cracking and breaking like it does sometimes if I only used my hands to flip the works.

    Then carefully, slowly peel the original bottom piece of wax paper (that’s now on top) away from the rolled out dough.

    Place the pie pan upside down on the rolled out dough and flip it over again, then carefully take the fresh paper away from the dough and work the dough into the bottom edge of the pan and up the sides.

    Depending on the dough consistency, sometimes it still cracks a bit especially if I just use my hands during the flipping but the cracks are easily patted together and up the sides of the pie pan. Pat in any holes or short sides with some of the crust that has been trimmed from the edge. It sounds like a lot when I’m writing about it BUT it does work like a charm most of the time – no cracks or holes.

    I hope you try this method and it helps keep your future whole wheat pie crusts together while trying to get the rolled out dough into the pie pan!!! It’s works for me, and I’ve gotten better and better at it with every pie crust. You’ll probably come up with your own fantastic ideas along these lines. Thanks for all the delicious recipes.

    Happy Times in the Kitchen, Linda Zoe