Whole Wheat Pie Crust
Discover the perfect balance of wholesome flavor and tender flakiness with this Whole Wheat Pie Crust recipe, an ideal foundation for both sweet and savory pies. Crafted with a combination of whole wheat and all-purpose flours, this crust takes on a nutty, robust flavor while maintaining the buttery, melt-in-your-mouth texture you crave. The addition of apple cider vinegar (optional but recommended) enhances the dough's structure, making it easier to work with and yielding an even flakier result. With just a few simple steps and minimal prep time, this healthier twist on a classic pie crust is quick to prepare and versatile enough for any filling. Whether you're baking a hearty pot pie or a luscious fruit dessert, this recipe ensures a rustic yet elegant finish to your creations.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 0.75 cups unsalted butter (cold, diced)
- 0.5 teaspoons salt
- 1 tablespoons granulated sugar (optional, for a sweeter crust)
- 4 tablespoons ice water
- 1 teaspoons apple cider vinegar (optional, for enhanced texture)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and sugar (if using). Whisk together until well blended.
Add the cold, diced unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Be careful not to overwork the dough.
If using apple cider vinegar, mix it with the ice water. Gradually add the ice water, one tablespoon at a time, to the flour mixture. Stir gently with a fork or your hands after each addition until the dough just begins to come together. You may not need all the water.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Do not over-knead, as this can make the crust tough.
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This helps the gluten relax and the butter harden for a flakier crust.
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes if it’s too stiff to roll. Roll the dough out on a floured surface to your desired thickness, rotating and lightly flouring as needed to prevent sticking.
Transfer the rolled dough to a pie plate and gently press it into place. Trim any excess dough around the edges, leaving about a 1-inch overhang if crimping the edge.
Proceed with your chosen pie recipe, whether pre-baking (blind baking) or filling immediately before baking.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 13.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 108 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 835 mg | 18% | |
*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.
