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Whole Wheat Pie Crust

A whole wheat pie crust baked in a tin.
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This Whole Wheat Pie Crust is made with whole wheat pastry flour for a tender, slightly crumbly texture and a rich, nutty flavor that pairs well with both savory and select sweet pies.

Ingredients

  • 1-½ cup (180 grams) whole wheat pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon coarse kosher salt (see note)
  • ½ cup (113 grams) cold unsalted butter, diced
  • 2 tablespoons (30 grams) cold cream cheese
  • ¼ cup cold water, more if needed

Instructions

  1. Add the whole wheat flour, baking powder and salt to the bowl of a food processor. Pulse until combined. Add in the cream cheese and pulse, 2-3 times to combine. Add in the butter and pulse 7 times, until the butter is barely visible.. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed.
  2. Empty the flour mixture onto a work surface. If there are any dry spots, drip (or spray) a bit more water on them then bring the pile of dough together.
  3. The dough can be rolled out immediately, but you must let it chill in the pie tin before baking for at least 1 hour in the refrigerator or 30 minutes in the freezer. Or you can wrap it in plastic wrap and keep it for up to 2 days in the refrigerator or up to 6 months in the freezer.

Equipment

Notes

Weighing your flour is the most accurate way to measure it. If you’re not weighing it, spoon the flour into the measuring cup and level it off. This website consistently uses 120 grams per cup of flour. Scooping directly with the measuring cup can pack in more flour, often exceeding 120 grams, which may affect the final result.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt, decrease the volume by half.

You can store this pie dough in the refrigerator for 2 days or the freezer for up to 3 months. If you plan to store it for an extended period of time, wrap it in a double layer of plastic wrap.

Since this pie dough includes whole wheat, bake it at a slightly lower temperature than an all-purpose flour crust. It’s best at 375ºF but can go up to 400ºF—just keep an eye out for burning.

This recipe tutorial was originally published in 2019. Since then, I've updated the accompanying article and step-by-step tutorials to offer the best possible guidance on how to make it.

 

Find it online: https://everydaypie.com/whole-wheat-pie-crust/