Organic Whole Wheat Pie Crust
Create the perfect foundation for your favorite pies with this Organic Whole Wheat Pie Crust recipe, a wholesome and versatile alternative to traditional crusts. Made with nutrient-rich organic whole wheat flour and cold, unsalted butter, this recipe delivers a tender, flaky texture while adding depth of flavor with the natural nuttiness of whole wheat. With just a touch of honey or maple syrup for optional sweetness, this crust strikes the perfect balance for both savory and sweet pies. Plus, it’s quick and beginner-friendly, requiring only 20 minutes of prep time and no special equipment. Ideal for any pie occasion, whether you're crafting a rustic fruit galette or a hearty quiche, this crust is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Organic whole wheat flour
- 0.5 cup Organic unsalted butter (cold, cut into cubes)
- 0.25 teaspoons Salt
- 4 tablespoons Ice water
- 1 teaspoons Honey or maple syrup (optional, for sweetness)
Instructions
In a mixing bowl, whisk together the organic whole wheat flour and salt until evenly combined.
Add the cold, cubed organic unsalted butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter distributed throughout.
If using honey or maple syrup for sweetness, stir it into the ice water before adding.
Gradually add the ice water, one tablespoon at a time, to the flour and butter mixture. Use a fork or your hands to gently incorporate the water until the dough begins to come together. It should be moist but not sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times to form a cohesive ball. Be careful not to overwork the dough to ensure a tender crust.
Flatten the dough ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to chill and the gluten to relax.
Once chilled, roll out the dough on a lightly floured surface to fit your pie pan. Roll from the center outwards, rotating the dough frequently to maintain an even thickness and prevent sticking.
Carefully transfer the rolled-out dough to your pie pan by draping it over your rolling pin and unrolling it into the dish. Gently press the dough into the sides and bottom of the pan, trimming any overhang as needed.
Proceed with your desired pie recipe or blind bake the crust if required. To blind bake, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes until set.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 5.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 26 mg | 2% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
