Whole Wheat Pie Crust will transform your pie baking. A dash of stone ground whole wheat flour adds a hearty flavor to the classic dough.
This is one of my favorite crusts to use for savory pies, tarts and galettes. I like to use stone ground whole wheat flour for a rustic texture and flavor.
Tips for making great Whole Wheat Pie Crust:
- Use stone-ground, whole-grain wheat flour for a rustic texture and complex flavor.
- As with any flaky pie dough, keep the ingredients cold.
- If the dough is very cold it can be a bit crumbly when you start rolling. You can let the dough warm up a bit for easier handling.
- If the dough cracks while rolling, just pinch it back together and keep going.
- If you only need half the dough for your recipe (one crust pie or galette) you can make a full recipe and wrap and freeze the extra dough for another dish.
- The dough can be refrigerated up to 3 days before using or frozen for up to 3 months.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 2 cups (10 oz, 285g) all purpose flour
- 2/3 cup (3.5 oz, 100g) whole wheat flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (4 oz, 115g) leaf lard (or vegetable shortening), cold
- 1/2 cup (4 oz, 115g) butter, very cold and sliced into 1/4" thin slices
- 1/2 cup (4 oz, 118 ml) ice cold water
- Combine the all purpose and whole wheat flour with the salt and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.
- Wrap the dough and refrigerate for at least 2-3 hours before using.