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.

a zucchini galette baked in a whole wheat pie crust on a marble slab

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.

This is the perfect dough for creating a wonderful Zucchini Galette, Zucchini & Ricotta Pie or Heirloom Tomato Pie.

whole wheat pie dough rolled out on a piece of parchment paper — You can see the bits of butter and the whole grain in the pie dough

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.

a slice of zucchini galette in a whole wheat pie crust on a plate

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4.50 from 4 reviews

Whole Wheat Pie Crust

By: Eileen Gray

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.

Prep Time10

Chilling Time1

Total Time1 10

10 servings

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Ingredients

10 oz all purpose flour (2 cups, see note)
3 ½ oz whole wheat flour (⅔ cup)
1 teaspoon salt
1 tablespoon granulated sugar
4 oz vegetable shortening (or leaf lard, cold)
4 oz unsalted butter (very cold and sliced into ¼" thin slices)
4 oz ice cold water (½ cup)

Instructions

Combine10 oz all purpose flour, 3 ½ oz whole wheat flour, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.
Using your fingers, cut 4 oz lard or shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz unsalted 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 4 oz ice cold 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.

Equipment

My Book

Kitchen Scale

Pyrex Glass Pie Plate

Rolling Pin

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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