How to make a Whole Wheat Pie Crust.

 A whole wheat pie crust was a must in a whole wheat kitchen! As a certified pie lover, when I transitioned to freshly milled whole wheat flour, a pie crust was top on my list to make. Come and take a look, it's not hard...

A whole wheat pie crust is not difficult, but does require a gentle touch.

I have been baking pies for a long time. And it probably goes without say, that there is nothing better than a fresh-baked pie for dessert. And a whole wheat pie crust is not difficult to make. Your favorite flavor of pie in a whole wheat crust is simply more delicious! A whole wheat pie crust is nutty and crunchy and very very delicious! Just like the apple pie that my grandmother made before my eyes when I stood at the corner of her kitchen table as a young child. 

I think Grandmother would be proud!

Of course, any young girl watching her grandmother making miracles in the kitchen will always come away with memories that are rich enough to last the rest of her life! And the desire to hone kitchen skills is not lost either! Apple Pie is one of my favorite home-baked pies and was the first pie to be made with a Whole Wheat Pie Crust. And by the way, that little stainless steel funnel is the perfect "pie bird" to save and keep all those delicious pie juices in the pie and not on the oven floor! 

From wheat berries, to whole wheat flour.

In my kitchen, I mill wheat berries into flour using the pastry grind setting. Because I find it works wonders for everything I bake and cook, including whole wheat pie crusts. Using pastry grind flour, it is quite easy to transition to whole grain baking and cooking. And so far everything I make with the pastry grind flour tastes wonderful. Including this pie crust recipe. Currently, I make pie crust with butter, but once I find a reliable source for clean lard, watch out!

But don't stop at Apple Pie, I don't think any pie would not be just as delicious with a whole wheat crust. Here are some of our favorites with a Whole Wheat Pie Crust...and from there, dessert is only a pie crust away!

Creamy Butterscotch Meringue Pie. 

Pear Creme Pie.  

Shoofly Pie!

Ingredients needed for this recipe:

• whole wheat pastry flour
• butter
• salt
• ice cubes and water 

You will also need the following:

• pastry or rolling pin
• pastry cloth 
• pie pan(s) 
• pastry fork 
• pastry cutter
• large mixing bowl
• measuring cups
• measuring spoons
• a small bowl or 2 cup measuring cup
• kitchen knife
• cutting board

Now we are ready to begin!

Whole Wheat Pie Crust

by the seat of my pants!

in honor of my Grandmother Carter

2 1/2 c whole wheat pastry flour

3/4 c butter, cut into slices

1/2 t salt

water and ice cubes

Note, this is enough dough for one double-crust pie or two single-crust pies. 

Place a couple of ice cubes into a small bowl or two cup measuring cup, add one cup of cold water, and set aside. Slice the butter into thin slices. 

Place the whole wheat flour into a large mixing bowl, add the sliced butter and the 1/2 t salt. 

Using a pastry cutter or a large pastry fork, cut the butter into the flour. You will want to continue to cut into the flour and butter mixture until you have mostly fine crumbs, with a few pieces of butter about the size of small dinner peas. 

Once the butter has been worked into the flour and salt, you will begin adding the water in measured amounts. I use a measuring tablespoon so I can control the amount of water and prevent a crust that shrinks or is tough. 

One at a time, add 3 tablespoons of the ice water to the flour-butter mixture. You will want to slowly pour the water over the mixture in a circular motion. Using a fork toss the mixture in the bowl gently to mix and as it is mixed together, it will begin clinging together. 

Continue to add a tablespoon at a time, again tossing and letting the mixture cling together. Continue adding water a tablespoon at a time using up to but NOT more than 7 tablespoons of water. You will want to toss and mix between each tablespoon of water. 

Using the fork, begin working the mass into one ball. There will be dry spots, not worry about them at this point. 

Spread out the pastry clothe and sprinkle with additional pastry flour. 

Tip the bowl with the mixed pie crust out onto the pastry cloth. Gently gather the ingredients together, and form a ball. 

Gently flatten with the palm of your hand, turn the disk of dough halfway, and...

flatten to about 1/2 inch thick. 

Begin rolling, in gentle strokes. Whole Wheat Pie Crust is a bit more fragile when being rolled out, but so worth the flavor! I find it is easier to turn the pastry cloth if needed instead of the pie crust dough. 

Position the pin at the edge of the rolled-out crust and gently roll the crust over the pin. Lift the pin and place it at the edge of the pie pan, and unroll the crust over the top of the pan. Gently ease the crust down into the pan. 

If you are making a single-crust pie, trim the outside edge 1/2 inch out from the edge of the pie pan. Fold the dough under and crimp an edge. You can crimp a plain edge, or...

this fluted edge. 

For a double-crust pie, trim and flute after filling the bottom crust and adding the top crust. 

Bake your pie as the recipe indicates for the type of pie you are making. 

I am not including storage options for Whole Wheat Pie Crust as you will want to follow storage options for the type of pie you make using the Whole Wheat Pie Crust recipe for your pie crust. 

  

UPDATE:  For your convenience, a "copy and paste" version of How to make Whole Wheat Pie Crust has been included below. 

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

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Printable "copy and paste" version:

Whole Wheat Pie Crust

by the seat of my pants!

in honor of my Grandmother Carter

2 1/2 c whole wheat pastry flour

3/4 c butter, cut into slices

1/2 t salt

water and ice cubes

Note, this is enough dough for one double-crust pie or two single-crust pies. 

Place a couple of ice cubes into a small bowl or two cup measuring cup, add one cup of cold water, and set aside. Slice the butter into thin slices. 

Place the whole wheat flour into a large mixing bowl, add the sliced butter and the 1/2 t salt. 

Using a pastry cutter or a large pastry fork, cut the butter into the flour. You will want to continue to cut into the flour and butter mixture until you have mostly fine crumbs, with a few pieces of butter about the size of small dinner peas. 

Once the butter has been worked into the flour and salt, you will begin adding the water in measured amounts. I use a measuring tablespoon so I can control the amount of water and prevent a crust that shrinks or is tough. 

One at a time, add a tablespoon of the ice water to the flour-butter mixture. You will want to slowly pour the water over the mixture in a circular motion. Using a fork toss the mixture in the bowl gently to mix and as it is mixed together, it will begin clinging together. 

Add a tablespoon at a time, again tossing and letting the mixture cling together. Continue adding water a tablespoon at a time using up to but NOT more than 7 tablespoons of water. You will want to toss and mix between each tablespoon of water. 

Using the fork, begin working the mass into one ball. There will be dry spots, not worry about them at this point. 

Spread out the pastry clothe and sprinkle with additional pastry flour.

Tip the bowl with the mixed pie crust out onto the pastry cloth. Gently gather the ingredients together, and form a ball. 

Gently flatten with the palm of your hand, turn the disk of dough halfway, and flatten to about 1/2 inch thick. 

Begin rolling, in gentle strokes. Whole Wheat Pie Crust is a bit more fragile when being rolled out, but so worth the flavor! I find it is easier to turn the pastry cloth if needed instead of the pie crust dough. 

Position the pin at the edge of the rolled-out crust and gently roll the crust over the pin. Lift the pin and place it at the edge of the pie pan, and unroll the crust over the top of the pan. Gently ease the crust down into the pan. 

If you are making a single-crust pie, trim the outside edge 1/2 inch out from the edge of the pie pan. Fold the dough under and crimp an edge. You can crimp a plain edge, or...a fluted edge. 

For a double-crust pie, trim and flute after filling the bottom crust and adding the top crust. 

Bake your pie as the recipe indicates for the type of pie you are making. 

I am not including storage options for Whole Wheat Pie Crust as you will want to follow storage options for the type of pie you make using the Whole Wheat Pie Crust recipe for your pie crust. 

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