Bake your dreams into reality with this whole wheat flaky pie crust recipe. This 100% whole wheat, all butter pie crust is as wholesome as it is delicious!

Who says pie crust can’t be whole wheat? Creating a 100% whole wheat flaky pie crust isn’t only possible, but it also elevates your baking and adds a wholesome touch.

This healthier alternative packs in the nutrition without sacrificing flavor or texture.

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What you’ll love about this whole wheat flaky pie crust

100% whole wheat: Whole wheat pastry flour is used to make this crust 100% whole grain. You will not need to use any all purpose flour at all.
All butter: This recipe uses all butter to create a golden, flavorful crust that goes great with any pie filling.
Versatile: You can use this pie crust not only for sweet pies (like this healthy dutch apple pie) but savory pie as well. Yes, thanks to it’s universal, buttery flavor, this whole wheat pie crust recipe goes great with meat pies and vegetables pies too, making it a must-have recipe.

Ingredients

Four simple ingredients and basic techniques are all you need to make this recipe.

Whole wheat pastry flour – Whole wheat pastry flour may not be something you regularly have on hand, but it’s fine texture and low protein content make it the best choice for whole wheat pastry.
Butter – When cold butter is cut into flour, it creates small pockets of fat that steam during baking, creating a light and airy crust. Butter also enhances the overall taste, providing flavor that oil or shortening can’t match.
Salt – A little bit of kosher salt is added to round out the flavor.
Water – Make sure it’s ice cold. You’ll only need a few tablespoons, added a little at a time, to bring the crust together.

How to make whole wheat flaky pie crust

Made entirely from whole wheat flour, this crust contains fiber and essential nutrients while maintaining a tender, flaky consistency when made correctly. The key lies in using cold fat, in this case butter, and minimal mixing to ensure the right balance of tenderness and flakiness.

With the right technique, this pie dough comes together easily.

Measure. Using measuring cups or a kitchen scale, measure out all the ingredients. Prepare a glass of ice cold water. Cut the cold butter into 12 cubes.
Whisk. In a large bowl, whisk together the flour and salt.
Combine. Add in the cubed cold butter. Using your fingers, start incorporating the butter into the flour by pinching and flattening it into irregular pieces.
Hydrate. Once the butter has been incorporated into the flour, slowly add the ice water a tablespoon at a time. With each addition, gently toss the flour and butter using your fingers like salad forks. Add water until there’s no more dry flour, but the texture is still clumpy and sandy. You’ve added enough water when the mixture holds together when squeezed in your hand.
Wrap. Dump the clumpy mixture into a pile on a large piece of plastic wrap. Using the plastic wrap, gather the pile together until it forms a squat disc. Wrap tightly and chill for at least an hour in the refrigerator.

Tips

Make the best whole wheat pie crust by keeping these important tips in mind.

Keep ingredients cold. Keeping the ingredients cold, particularly the butter, is very important when making pie crust. Cold butter develops layers in the crust.
Return it to the fridge if it gets too warm. On that same note, don’t be afraid to stop and put things in the fridge for a few minutes if the butter starts to get warm and soft.
Don’t overwork the dough. One you start adding the water, you need to be very careful not to mess with the dough a lot. Working it too much will develop gluten and make the dough tough.
Chill for at least an hour. Once you have the crust wrapped in plastic wrap, it needs to rest and chill for at least an hour to hydrate.
Roll out between parchment paper. Rolling the dough out between two pieces of parchment paper is a good idea for two reason. One, as opposed to rolling it out on a floured surface, parchment paper ensures you don’t incorporate in too much flour. And two, parchment paper makes the dough easier to transport if you need to place it back in the fridge.
It takes practice. Remember, making pie dough takes practice. Becoming familiar with the feel of the dough and knowing when you’ve added just the right amount of water takes time.

Storing and making ahead

Once wrapped in plastic wrap, you need to chill the pie dough for at least one hour in the refrigerator. However, you can store it in the fridge for up to 3 days prior to baking.

If you want to make it even further in advance, you can freeze the pie dough for up to 3 months. Just make sure to wrap it with several layers of plastic wrap and place it in a labeled freezer bag.

Remove from the freezer a day or two before you want to bake and let it thaw in the fridge.

Conclusion

A 100% whole wheat flaky pie crust is a delicious and healthier choice for your pies and other baked goods..

This crust combines the rich flavor of whole wheat with the perfect balance of flakiness, making it ideal for both sweet and savory pies.

By using simple ingredients and following the right techniques, you can create a perfectly buttery, flaky crust that you’ll come to over and over again.

Try making this crust for your next pie and enjoy the benefits of whole grain nutty flavor. Embrace the goodness of whole wheat in your baking today!