Whole Wheat Pie Crust

I normally make pie crusts with all-purpose flour, but I had a big bag of whole wheat pastry flour and thought it might be nice to try something different. This is the recipe I used, and it's the recipe I'll be using again! The wheat flavor doesn't dominate, but goes nicely with fillings such as apple and pecan. It's fairly easy to work with which is especially helpful if you plan on making a lattice.

So far I've used it for apple pie and for pecan and am thinking it would also be good with sweet potato.

By the way, the mat in the picture is this one: Norpro Silicone Pastry Mat with Measures.  I love it!  Being able to just dump pie pastry onto a big mat makes the whole process more fun and relaxing.

Recipe

Whole Wheat Pie Crust

Cookie Madness

This whole wheat pie crust is made with whole wheat pastry flour. I used Bob's Red Mill brand and slightly adapted this one from the one on the back of the bag.

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• 2 ½ cups whole wheat pastry flour
• 1 scant teaspoon salt -- crust is salty but in a good way
• 2 sticks 230 grams unsalted butter, cut into small chunks
• ⅔ to ¾ cup ice water
• Cream for brushing top
• Coarse sugar for sprinkling

Instructions

 

• Combine the flour and salt in a large mixing bowl or in the bowl of a food processor. Mix or pulse to combine.
• Cut the butter into the flour with a pastry cutter or if using a food processor, pulse until mixture is coarse.
• Add water 2 tablespoons at a time, mixing or pulsing, until mixture holds together. Do not keep processing until it forms a ball -- you just want dough that is moist enough to hold together when pinched.
• Empty dough onto a large pastry mat and pat it into a big rectangle. It should be moist enough to hold together, though it will crumble slightly. Press it into a compact block, then wrap tightly and chill for several hours.
• When ready to use, cut the block in half so you'll have enough for a top and bottom crust. Bring to room temperature. Roll one half on a floured surface into a large circle. Transfer to a 9 ½ inch pie plate and trim edges. Cover and chill.
• On a large sheet of parchment, roll the second half of the dough into a large square -- about 10x10. Using a pizza cutter, score into 8 to 10 strips. Do not separate, just store.
• Set the scored dough square on a tray and keep in the refrigerator until you are ready to make your lattice.
• Fill pie with whatever fruit filling you are using.
• Drape 4 or 5 strips of dough across the top. Weave remaining pie strips through.
• Brush with cream and sprinkle with coarse sugar, then bake as directed.

Tried this recipe?Let us know how it was!