Windy Days and Whole Wheat Pie Shells

Something about windy days puts me in the mood for baking. It's sunny and warm, but there's a lovely breeze blowing, and the house is still a comfy 67º.

My teenager just got home and is hunting for a snack... thank goodness I made a large bowl of Hummus yesterday, so that...a glass of milk...and some wheat crackers should do it.

The windows are open to let in the bird chirps and distant rumble of a car on an adjacent street.

I think I am going to chop some apples and apricots, and perhaps toss in a handful of blueberries. A little coconut oil, cinnamon and stevia... and perhaps our friend Chia... and into the oven! Hmm.. and how about a smattering of dark chocolate chips?

      Tell me how you choose to fill your shell!

Pie Shell Recipe

Here is a basic pie dough that lends itself to Quiche, fruit or pudding filling.

  • 1 c. organic Whole Wheat Flour
  • 1 Tbs. freshly ground Flax seeds
  • 1 Tbs. organic Butter, cold and sliced (or use Coconut oil)
  • 1-1/2 tsp. Baking Powder
  • 1/2 c. cold Water or cold Green Tea
  • 3 tsp. Xylitol
  • 1 omega-3 Egg + 1 tsp. water beaten till mixed

Combine dry ingredients with butter using a fork to blend.

Add water 1 Tbs. at a time, mixing after each addition.

Knead dough 5 times on floured surface.

Roll out into a 9" round, fit into pie pan crimping edges. Brush egg wash around edge.

Poke holes in bottom with fork tines, and bake for 8-10 minutes.