Easy Whole Wheat Pie Crust with Butter

An unbaked whole wheat pie shell next to ingredients for making pumpkin pie.

5 from 1 vote

Easy Whole Wheat Pie Crust with Butter

This recipe for whole wheat pie crust is easy to make, tender, super buttery and amazingly delicious. It is made with 100% whole wheat flour, so it is truly a whole wheat pie crust.

Prep Time20

Chilling Time30

Total Time50

Course: Breads

Cuisine: American

Servings: 9 inch crust

Calories: 126kcal

Author: Jessica and Merissa

Ingredients

1 cup (120 g) soft white wheat flour whole wheat pastry flour
¼ teaspoon sea salt
6 tablespoons (85 g) cold unsalted butter
3-4 tablespoons (45-60 g) ice cold water or vodka
Flour for dusting

Instructions

In a medium mixing bowl combine 1 cup soft white wheat flour and ¼ teaspoon sea salt.
Using a pastry cutter, cut in 6 tablespoons cold unsalted butter. You can also grate the butter on a box grater and then mix it into the flour (see photos above).
Add 3-4 tablespoons ice cold water, then knead a few times to bring it together. If the dough seems to dry add a few drops of water, if it seems too wet add a dusting of flour.
Shape the dough into a disk shape. You can roll out the dough immediately, or for easier handling and a flakier crust, wrap in plastic wrap and refrigerate for at least 30 minutes.
Place the dough onto a well floured surface and sprinkle the top of the dough with flour. Roll out big enough to fit your pie pan. A good way to tell if your dough is rolled big enough is to turn your pie pan upside down and measure it against your dough, the dough should be about 1 inch wider than the pan all the way around.
To transfer the dough to your pan, carefully lift the dough and fold it over itself, so the dough is folded in half. Then fold in half again to form a wedge shape. Place the wedge with the point center in the pan before unfolding and pressing into the pan.
Use according to whatever recipe you are following that uses pie crust.

Notes

You can use hard white wheat flour or spelt flour in place of the soft white wheat flour.

Nutrition