Whole Wheat Olive Oil Pie Crust
Elevate your pie game with this wholesome and flavorful Whole Wheat Olive Oil Pie Crust, a healthier twist on the classic pastry base. Made with a perfect blend of whole wheat and all-purpose flour, this crust delivers a nutty richness while maintaining a tender, flaky texture. The use of olive oil instead of butter provides a heart-healthy alternative and imparts a subtle depth of flavor that pairs beautifully with both sweet and savory fillings. Ready in just 15 minutes of prep time, this dairy-free and egg-free crust is effortlessly brought together with ice water for a smooth, pliable dough that rolls out easily. Ideal for everything from rustic apple pies to savory quiches, this versatile recipe is a must-try for bakers looking to embrace wholesome ingredients without compromising on taste. Refrigerate, roll, and fill with your favorite creation—this irresistible pie crust will become a staple in your kitchen. Perfect for health-conscious bakers, this recipe is designed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 0.5 teaspoons salt
- 0.5 cups olive oil
- 6 tablespoons ice water
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Stir together until evenly mixed.
Make a well in the center of the dry ingredients and pour in the olive oil.
Using a fork or your fingers, mix the olive oil into the flour mixture until it resembles a sandy, crumbly texture.
Add the ice water to the mixture one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just comes together and holds its shape when pressed. Be careful not to overwork the dough.
Turn the dough out onto a clean surface and gently gather it into a disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
When ready to use, lightly flour a clean surface and roll out the chilled dough to your desired size and thickness, rotating frequently to prevent sticking.
Transfer the rolled-out dough to your pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges if desired.
Fill and bake as directed in your chosen pie recipe.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 1.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 794 mg | 17% | |
*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.
