Ready to elevate your pies from simple to sublime? The secret starts with the foundation: a truly exceptional crust. This recipe, inspired by my time working with the legendary French pastry chef Jacquy Pfeiffer, is my absolute go-to. We’re swapping half the all-purpose flour for whole wheat, creating a Pâte Brisée that’s not only incredibly flaky and buttery but also boasts a rich, complex, and nutty flavor. It’s the perfect, sturdy base for all your favorite vegetarian fillings, from sweet apple tarts to savory quiches.
Ingredients
• (Makes two 9-inch crusts)
• French-style butter, room temperature: 222 grams / 8 ounces
• Whole wheat flour: 175 grams / 1 1/2 cups less 1 tablespoon
• Unbleached all-purpose flour: 175 grams / 1 1/2 cups less 1 tablespoon
• Fine sea salt: 7 grams / 1 teaspoon
• Cold water: 92 grams / 6 tablespoons
Instructions
1. In the bowl of a stand mixer, place your room temperature butter. Sift the whole wheat flour, all-purpose flour, and salt together, then add them to the butter. Mix on low speed just until the are combined. Be careful not to overbeat.
2. Add the cold water and continue to mix on low speed just until the dough comes together into a single mass. Again, do not overmix, or the gluten will develop and create a tough crust.
3. Turn the dough out onto a work surface, weigh it, and divide it into two equal pieces. Place each piece on a sheet of plastic wrap, flatten it into a 1/2-inch thick square, and wrap it tightly. Refrigerate for at least 2 hours, but preferably overnight.
4. When ready to bake, lightly butter two 9-inch tart pans. Roll out one disc of chilled dough and line a pan. Use a fork to pierce holes (dock) the bottom of the crust every inch or so to allow steam to escape. Refrigerate the lined pan, uncovered, for several hours or overnight. Repeat with the second disc of dough.
5. To blind bake the crust, preheat your oven to 325°F (165°C). Place a sheet of parchment paper inside the chilled tart shell and fill it completely with pie weights, dried beans, or uncooked rice. Bake on a sheet pan for 15 minutes.
6. Carefully remove the parchment and weights. Return the crust to the oven and bake for another 15 minutes, or until it’s a light golden brown with no signs of moisture. Let it cool completely before filling.
Nutritional Information
• Nutrition Information
• Yields: Two 9-inch pie crusts
• Servings: 16 (8 per crust)
• Diet: Vegetarian
• Note: is an estimate and will vary based on the specific used.
Pro Tips
• for Perfect Pie Crust
• For consistent, perfect results every time, weigh your with a digital scale. It’s the single best way to ensure accuracy in pastry.
• Do not overmix the dough. Mix only until the just come together to prevent developing gluten, which results in a tough, not tender, crust.
• For an extra flaky crust, let the dough-lined tart pan rest in the refrigerator uncovered overnight. This dries out the surface and helps it bake up crispier.
• This dough freezes beautifully. Wrap the dough discs tightly in plastic wrap and foil and freeze for up to 3 months. You can also freeze the dough after it’s been rolled out and fitted into the pan; it can be blind-baked directly from the freezer (no pie weights needed).
FAQ
Q: Can I make this whole wheat pie crust vegan
A: Yes, for a vegan version, substitute the dairy butter with a high-quality, firm vegan butter block with a high fat content (around 80%). Avoid soft tub-style spreads, as they won’t produce the same flaky texture. The rest of the ingredients are already plant-based.
Q: What vegetarian fillings pair best with this nutty crust
A: The nutty, earthy flavor of this whole wheat crust is fantastic for both savory and sweet vegetarian fillings. Try it with a mushroom and leek quiche, a root vegetable pot pie, a classic apple tart, or a rustic plum galette to complement its rich taste.
Q: How should I store this vegetarian pie dough for later use
A: This dough is perfect for making ahead. You can refrigerate the tightly wrapped dough discs for up to 3 days. For longer storage, freeze the discs for up to 3 months by wrapping them in plastic wrap and then a layer of foil. The crust can be blind-baked directly from the freezer.
