Whole Wheat Pie Crust – a delicious recipe with Whole Wheat Flour, All-purpose, Sugar, Salt, Butter, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl, mix together flours, sugar, and salt. Cut in the slices of butter using a pastry cutter or two knives cutting across each other until the largest pieces resemble peas. Try not to handle or touch the dough, you want it to stay as cold as possible. This will help the crust to be more flaky. Add the milk to the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. I used 5-6 tablespoons of milk. Use a fork to stir the dough after you've added each tablespoon of milk. Quickly form the crust into a ball. Refrigerate the dough until ready to use.
2
I recommend rolling the dough out before refrigerating. It was quite hard to roll out once it had been in the fridge for a couple of hours.
3
Use for your favorite pie recipe!
4
Makes 1 pie crust, double the recipe for a two crust pie.
380
kcal
Calories
24
g
Fat
37
g
Carbs
6
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 6 ingredients. The key ingredients include: 1 cup Whole Wheat Flour, 1/2 cups All-purpose Flour, 2 teaspoons Sugar, 1/2 teaspoons 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.
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