Whole Wheat Flaky Pie Crust
September 23, 2024Bake your dreams into reality with this whole wheat flaky pie crust recipe. Bake up a 100% whole wheat, all butter pie crust that’s as wholesome as it is delicious!
Equipment
- plastic wrap
Ingredients
- 1 ¼ cups whole wheat pastry flour (144 g)
- ¼ tsp kosher salt
- 6 TBS cold butter, cut into 12 cubes (87 g)
- 4 - 6 TBS ice cold water (~ 53 g)
Instructions
- In a large bowl, whisk together the flour and salt.1 ¼ cups whole wheat pastry flour, ¼ tsp kosher salt
- Add in the cubed cold butter. Using your fingers, start incorporating the butter into the flour by pinching and flattening the butter into irregular pieces. This is called "cutting in" butter.6 TBS cold butter, cut into 12 cubes
- Slowly add 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.4 - 6 TBS ice cold water
- Dump the clumpy mixture into a pile on a large piece of plastic wrap. Using the plastic wrap, repeatedly gather the pile and press it together using your knuckles. Stop when it forms a squat disc. Wrap tightly and chill for at least an hour in the refrigerator.
- When ready to bake, take the dough out of the fridge and let sit on the counter for about 10 minutes. Roll the pie crust out between two pieces of parchment paper. Place in a pie pan and bake with your favorite filling.