Whole Wheat Piecrust

Whole Wheat Piecrust

Makes one (9-inch) pie shell

Use this crust to make any of your favorite pies or quiches, including Portobello and Broccoli Quiche with Tempeh or Lemon Chess Pie. This dough can also be frozen for later use.

  • 1 1/4 cups whole wheat pastry flour
  • 1/8 teaspoon fine sea salt
  • 7 tablespoons very cold butter
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Mix flour with salt in a medium bowl or food processor. Add butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Nutritional Info: 
Per Serving:Serving size: 1/8 of crust, 140 calories (90 from fat), 10g total fat, 26g saturated fat, 5mg cholesterol, 40mg sodium, 11g carbohydrate (1g dietary fiber, 0g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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