100% Whole Wheat Pie Crust
This is the healthier version of your typical pie crust that gives a rich and warm flavor to any pie! Using only four ingredients, this crust will make it hard for you to use any other….I mean, y’all….just look at it….BEAUTIFUL!
This pie crust is perfect for savory AND sweet pies! It has the perfect texture and allows for endless filling combinations…..meet your new pie crust best friend and the talk of the gathering. Pictured below are the ingredients you will need to create my 100% Whole Wheat Pie Crust.
To start, lightly grease a pie pan with butter/oil (I used extra virgin olive oil spray). In a stand mixer (using a paddle attachment); add flour, salt and cold cubed butter; mix on low speed. When the mixture has formed into pea-sized pieces, take the paddle attachment off and attach a dough hook attachment.
On low speed, slowly add 1 Tablespoon of cold water at a time into the mixture until the dough has formed a ball shape.
Turn out the dough onto a floured pastry mat and slice the dough in half into two smaller pieces.
Using a rolling pin, roll out each ball of dough on separate pieces of wax paper to create the pie crust.
Turn out the pie crust into a pie pan and shape the edges by pressing up the sides of the pan.
Pierce the pie crust with a fork to allow the steam to escape so that the pie crust does not puff up in the oven when baking.
Freeze unbaked pie crust for future use OR par-bake at 325° Fahrenheit for 11 minutes before filling with desired pie recipe. This recipe makes a top and bottom crust for filled pies OR makes two bottom crusts for open pies. Allow pie crust to cool on a cooling rack for 5 to 10 minutes.
XOXO,
Kendallraye
100% Whole Wheat Pie Crust
Equipment
- Stand Mixer
- Pastry Mat
- Rolling Pin
- Pie Pan
Ingredients
- 2 cups 100% Whole Wheat Flour
- 3/4 cup Salted Butter chilled and cubed
- 1 teaspoon Sea Salt
- 1/2 cup Water cold
Instructions
- Lightly grease a pie pan with butter/oil (I used extra virgin olive oil spray).
- In a stand mixer (using a paddle attachment), add flour, salt and cold cubed butter; mix on low speed.
- When the mixture has formed into pea-sized pieces, take the paddle attachment off and attach a dough hook attachment.
- On low speed, slowly add 1 Tablespoon of cold water at a time into the mixture until the dough has formed a ball shape.
- Turn out the dough onto a floured pastry mat and slice the dough in half into two smaller pieces.
- Using a rolling pin, roll out each ball of dough on separate pieces of wax paper to create the pie crust.
- Turn out the pie crust into a pie pan and shape the edges by pressing up the sides of the pan.
- Pierce the pie crust with a fork to allow the steam to escape so that the pie crust does not puff up in the oven when baking.
- Freeze unbaked pie crust for future use OR par-bake at 325°F for 11 minutes before filling with desired pie recipe. Seen note.
- Allow pie crust to cool on a cooling rack for 5 to 10 minutes.
Notes
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