How to Make Whole Wheat Flour Pie Crust
Have you been looking for a no-fail whole wheat pie crust recipe? If you find making homemade wheat pie crust intimidating, don't worry because I promise I will do everything I can to break it down and make it easy for any level cook.
Prep Time15 mins
Total Time15 mins
Keyword: best pie dough recipe, flaky pie dough, wheat pie dough
Servings: 8 servings
Author: Amy- A Red Spatula
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat and no all-purpose if you prefer.
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water plus 1-3 tablespoons as needed.
Making the Pie Dough
Add salt and flours to medium-sized bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs.
Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again.
Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one separately with saran wrap and place in the fridge.
It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using.
Now, it is ready to go! choose your favorite recipe and get to it!
Rolling Out a Pie Crust
Lightly flour your surface and remove the dough from the fridge. Roll out the disk several times back and forth in one direction. Rotate it 45 degrees, and roll again.
Continue this process until the dough is the right size. This helps maintain the circular shape. Roll the pie dough to 2-3 inches bigger than your pan.
Gently press the pie dough into your pan. Tuck the excess pie dough under. Then crimp the edges.
For blind baking, place a piece of parchment into the formed pie dough. Fill with beans or baking weights. Bake the pie dough at 385 degrees for 10 minutes. Remove the parchment and weights. Bake an additional 8 minutes.
This is a recipe adapted from Kate Mc Dermott's recipe from her book Art Of Pie
- I like the butter as cold as possible to start. Cut it into chunks and freeze it while getting the rest of the ingredients ready.
- Work quickly so the butter doesn't have a chance to warm up and soften too much.
- Environmental factors affect the texture of the dough. Be sure to adjust the amount of water as needed.
- Storing pie dough in the freezer. You can make it ahead and store for up to one month in the freezer. Wrap it well and store it in an airtight bag to keep it from absorbing any flavors in the freezer.