Name: Simple Whole Wheat Pie Crust
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup whole wheat flour ((137 g)); 1 TBS wheat bran ((4 g)); ½ tsp salt; 6 TBS softened unsalted butter ((85 g)); 2 - 3 TBS ice cold water

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Making a delicious pie starts with a great crust, and this simple whole wheat pie crust is a nutritious choice that isn’t complicated to make.

This recipe makes the perfect amount of pie dough for a single crust pie made in a standard 9” pie plate.

Instead of using cold butter, this recipe calls for softened butter that is cut into whole wheat flour, wheat bran, and a pinch of salt.

In this post, you will learn the step-by-step process for crafting an amazingly simple whole wheat pie crust and tips for success so you can happily bake all year round.

Get ready to elevate your baking with this wholesome and straightforward pie crust recipe.

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What you’ll love about this whole wheat pie crust

There’s a lot to love about this pie crust recipe. Here’s just a few of the top reasons:

100% whole grain: No white flour is needed for this recipe!
Sturdy yet tender: This recipe makes a deliciously tender crust that is also sturdy enough to contain even the heartiest of fillings, all without any soggy bottom in sight!
All butter: You’ll appreciate the buttery taste and aroma.
Easy and fast to make: No chilling is required, so you can make and bake this crust quickly.

Ingredients

This easy recipe combines whole wheat flour with just a few basic ingredients, creating a hearty base for your favorite pie fillings.

This is all you’ll need:

Whole wheat flour – Just regular ol’ whole wheat flour, nothing fancy. You could also scout out and use white whole wheat if you’d like, but it’s not required.
Wheat bran – Adds additional nutrition as well as texture to the crust.
Butter – Unlike most recipes, you’ll use softened butter as opposed to cold.
Salt – Just a pinch is needed.
Water – Ice cold water to be exact. Just a little bit of ice water helps hydrate the flour and bring everything together. Be careful not to add too much!

How to make easy whole wheat pie crust

This simple whole wheat pie crust offers a nutritious twist on traditional pastry. It combines whole wheat flour, wheat bran, butter, and a pinch of salt.

The use of whole wheat adds fiber and a nutty flavor. This enhances the overall taste of pies, making it a healthier choice.

Because of it’s versatile flavor profile, this crust holds up well for both sweet and savory fillings. It has a delightful texture and taste that elevates homemade baking.

Here’s how to make this whole grain pie crust:

Combine dry ingredients. In a large bowl, whisk together the whole wheat flour, wheat bran, and salt.
Add the butter. Add the softened butter and, using a fork, cut it into the dry ingredients until the mixture is crumbly and the butter is well distributed throughout the flour. Be sure to leave some medium sized clumps of butter.
Sprinkle in ice water. A teaspoon at a time, sprinkle in ice water and mix it in with a fork until the mixture holds together when you squeeze a handful.
Form a ball. Form the dough into a ball, then press down and form into a squat disc. You can wrap it in plastic wrap and refrigerate for up to a couple days at this point, or move onto the next step.
Roll into a circle. Place the dough on a sheet of parchment paper, then place a second piece on top. Roll the dough into a rough 11” circle.
Place in pie plate. Remove the top piece of parchment, then flip the piece of parchment with the dough on it on top of the pie plate. Peel the parchment off and gently form the dough to the pie plate.
Bake and fill. Generously prick the dough with a fork on the bottom and sides. To blind bake, lay a piece of parchment paper in the pie plate and fill with pie weights (such as dried beans or rice) until full. Bake at 425°F for 8 minutes, then remove the pie weights and parchment. Bake for another 2 – 3 minutes. Now it’s ready to be filled with your favorite filling.

Tips for making pie crust

If you’re new to making pie crust, these tips will help!

Leave some clumps. When incorporating the butter into the flour, be sure to leave some pea sized clumps throughout.
Add water little by little. It’s important not to add to much water or else the pie crust can become tough and hard to cut through. Add in a teaspoon of water at a time, carefully incorporating each addition throughout the flour before adding more. Once the dough holds together when squeezed, you’ve added enough water.
Dock generously. Docking is the process of pricking the pie dough with a fork. It helps moisture from the butter escape while baking and keeps the surface of the crust flat.
Add a lot of pie weights. When blind baking (baking a pie crust with no filling in it), be sure to add a lot of pies weights. Fill the parchment lined pie plate to the brim with whatever you’re using for pie weights (dried beans, rice, et cetera). Doing so will better ensure that the crust won’t shrink while baking.

Storing and making ahead

You can 100% make this recipe ahead of time.

To make ahead and store, place the dough onto a square of plastic wrap. Form it into a squat disc, then wrap it tightly. Store in the refrigerator for up to 3 days.

On baking day, remove the dough from the fridge and let sit out for about 10 minutes before rolling into an 11” circle.

Conclusion

In summary, this simple whole wheat pie crust offers a nutritious option while delivering great taste and texture.

By using whole wheat flour and wheat bran, you enhance the flavor and health benefits of your pies, making them not only delicious but also wholesome.

Whether you are preparing a sweet dessert or a savory dish, this crust is a versatile choice that everyone will enjoy. Try it today and experience the difference in your baking!