I’ve made a bunch of pies. This has been by far the easiest pie crust recipe that I’ve found.
During the holiday season, I’ll go ahead and pre-make multiple pie crusts to have in my fridge or freezer until I’m ready to bake the pies. It’s as simple as running out to the grocery store to purchase your own pre-made crusts!
Bonus: It’s 100% whole wheat and low sugar.
I made these with all white whole wheat flour, but I also like making it with whole wheat flour or whole wheat pastry flour and a little unbleached all-purpose flour. Make them with whatever flour combinations suit your fancy!
Happy Pie Baking!
Whole Wheat Pie Crust
adapted from Squidoo
- 1 1/2 cups flour (any combination of white whole wheat flour, whole wheat flour or whole wheat pastry flour)
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 4-5 tablespoons skim milk
- Combine the dry ingredients (flour(s), sugar and salt) in a large bowl.
- Cut in the butter. I use a pastry cutter.
- One tablespoon of milk at a time, mix the dough until it is the correct consistency.
- (Optional for use later) Shape into a disk and cover in plastic wrap. Refrigerate for 2 hours or up to 4 days until chilled.
- Roll out the dough or simply push into your pie dish.
- Bake for 8 minutes in a 450° oven. Note: Some recipes just call for you to fill the pie with unbaked crust.
- Let cool before filling and baking your pie.
Note: Unbaked pie crust can be frozen for 3 months then thawed in the fridge before rolling.
Servings: one 9-inch pie