Perfect Whole Wheat Pie Crust – a delicious recipe with flour, unsalted butter, sugar, salt, apple cider vinegar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Freeze butter ahead of time, shred immediately after removing from freezer and cut into flour before the butter warms up.
2
Mix flour, sugar, and salt. Using the large side of a cheese grater, grate the frozen butter and cut into the flour, sugar, and salt mixture. The butter is fully cut in when flour is crumbly pea size pieces.
3
Mix together, apple cider vinegar, egg and water.
4
Add liquid mixture to flour mixture, just enough until the dough holds together. (You may not need to add all of the liquid depending on the moisture content of the wheat - so use your judgement).
5
Chill completed dough in the refrigerator for at least 15 minutes. Divide dough into four portions and proceed rolling the crust out (we suggest you leave the divided portions in the fridge until you are ready to roll each portion out).
6
Sprinkle the top with cinnamon and bake at 375u00b0 for 45 minutes. Watch edges of crust and use pie crust cover it they are getting too golden or as directed by your recipe.
7
You may also roll the separated dough portions into round balls, wrap and freeze until ready to use - pie crust in an instant.
1200
kcal
Calories
84
g
Fat
96
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups wheat flour soft white, milled on pastry setting, 1 3/4 cups unsalted butter, 1 tablespoon sugar or equivalent sugar substitute, 2 teaspoons salt, and more.
Yes, Perfect Whole Wheat Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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