Whole Wheat Pie Crust – a delicious recipe with whole wheat flour, pastry flour, sugar, salt, cold butter, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift dry ingredients together.
2
Place in food processor. Add 1/2 c unsalted butter (cold or frozen) in chunks. Pulse till largest pieces are pea-size.
3
Turn out into mixing bowl. Sprinkle 1 Tb cold milk at a time over mixture, tossing with a fork after each addition, till just moist enough to hold together.
4
Working dough as little as possible, form into ball and roll out on lightly floured pastry mat.
5
Lightly sift flour onto large piece of flattened waxed paper or baking parchment.
6
Turn pastry into pie pan and flute edges.
7
Prick bottom and sides of crust. Line the crust with aluminum foil and fill with beans or rice as pie weights.
8
Bake in 450 degree oven for eight minutes. Remove, pie weights and return to oven for 5-8 minutes until lightly browned (for lemon meringue pie). Cool, fill, and bake according to pie-filling recipe.
783
kcal
Calories
29
g
Fat
121
g
Carbs
14
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. sifted whole wheat flour, 1/2 c. sifted pastry flour (wh.wh. or not), 2 t sugar, 1/2 t salt, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
