Whole Wheat Pie Crust

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1-9" Pie Crust 1x
  • Category: Basics
  • Method: Food Processor
  • Cuisine: Pie Crust


This Whole Wheat Pie Crust recipe is hearty, more nutrient-dense and simple to make. This whole-grain pie dough has a well-rounded flavor perfect for most any savory pie and even some sweet ones. Plus, there is no chilling time needed before rolling out this dough which makes it a great option for quick pies.



  • 11/2 cup (190 grams) whole wheat pastry flour 
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (113 grams) unsalted butter, cold
  • 2 tablespoons cream cheese, cold
  • ¼ cup ice water


  1. Add the whole wheat pastry flour, salt and baking powder to the bowl of a food processor.
  2. Pulse until combined.
  3. Add in cream cheese and pulse 5 times.
  4. Add in butter and pulse 7 times.
  5. With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball.
  6. You can roll the dough immediately, but you must let it chill 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.

Keywords: Whole Wheat Pie Crust