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!
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
**This recipe makes a top and bottom crust for filled pies OR makes two bottom crusts for open pies.**