Flaky whole wheat pie crust proves that a nutty, wholesome crust can still shatter into tender layers. Cold butter plus a little neutral oil keeps whole wheat pastry flour from turning stubborn and dry. The extra wheatiness is worth the small extra effort.
Say goodbye to dense, cardboard-like whole wheat crusts! This recipe is my secret weapon for sneaking more wholesome grains into our meals without sacrificing texture or flavor. It bakes up incredibly flaky, with a rich, nutty taste that beautifully complements everything from a rustic apple galette to a savory vegetable quiche. It’s the versatile, buttery, and wonderfully tender whole-grain crust you’ve been searching for.
Ingredients
• 1⅓ cups / 160g (5.6 oz) whole wheat pastry flour (or ⅔ cup / 80g / 2.82 oz whole wheat flour and ⅔ cup / 80g / 2.82 oz unbleached all-purpose flour)
• ¼ teaspoon / 1.5g (0.05 oz) salt
• 5 tablespoons / 70g (2.47 oz) chilled unsalted butter, cut into small cubes
• 2 tablespoons / 30ml (1 fl oz) neutral oil
• 3 to 5 tablespoons / 45 to 75ml (2.5 fl oz) ice water
Instructions
1. Combine the flour and salt in a large bowl. Add the chilled, cubed butter. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2. Drizzle the oil over the mixture and toss gently with a fork to combine.
3. Add the ice water, one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just begins to come together. Be careful not to add too much water.
4. Gently gather the dough into a ball on a clean surface, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap.
5. Chill the dough in the refrigerator for at least 30 minutes (or up to 2 days) before rolling it out on a lightly floured surface to fit your 9- or 10-inch pie plate.
Nutritional Information
• Serving Size: 1/8th of the crust
• Calories: 165 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 11g
• Note: is an estimate and may vary based on the exact used.
Pro Tips
• Keep all your , especially the butter and water, as cold as possible. This creates steam pockets when baking, resulting in a much flakier crust.
• Avoid overworking the dough. Mix only until it just comes together to prevent a tough, dense crust. The visible bits of butter are your friends!
• Let the dough rest in the fridge for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
• For an extra crisp bottom crust, especially for wet fillings like quiche, pre-bake (or blind bake) the crust for 10-15 minutes before adding the filling.
FAQ
Q: Can I make this whole wheat pie crust vegan
A: Yes, you can easily adapt this recipe to be vegan. Replace the 5 tablespoons (75 ml / 2.5 fl oz) of unsalted butter with an equal amount of chilled, solid vegan butter or firm coconut oil. Ensure it’s very cold and cut into small cubes, just like the dairy butter, to achieve a similar flaky texture.
Q: What vegetarian fillings work best with this nutty crust
A: The rich, nutty flavor of this whole wheat crust is incredibly versatile for vegetarian dishes. For savory options, try a classic spinach and feta quiche, a roasted root vegetable tart, or a mushroom and leek galette. For sweet fillings, it’s perfect for rustic apple, pear, or mixed berry pies.
Q: How can I prepare this vegetarian pie dough in advance
A: This dough is perfect for making ahead. You can store the tightly wrapped dough disk in the refrigerator for up to 2 days. For longer storage, you can freeze the disk for up to 3 months. Thaw it overnight in the refrigerator before rolling it out as instructed.
Q: Is this whole wheat crust suitable for a pot pie
A: Absolutely. This crust is sturdy enough to hold a hearty vegetarian pot pie filling. Its flaky texture and nutty flavor would beautifully complement a creamy vegetable or lentil-based filling. You can use it for both the bottom and top crust.
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Flaky Whole Wheat Pie Crust
Ingredients
Method
- Combine the flour and salt in a large bowl.
- Add the chilled, cubed butter.
- Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- Drizzle the oil over the mixture and toss gently with a fork to combine.
- Add the ice water, one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just begins to come together. Be careful not to add too much water.
- Gently gather the dough into a ball on a clean surface, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 30 minutes (or up to 2 days) before rolling it out on a lightly floured surface to fit your 9- or 10-inch pie plate.
- Keep all your , especially the butter and water, as cold as possible. This creates steam pockets when baking, resulting in a much flakier crust.
- Let the dough rest in the fridge for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
