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
Love that this is a healthyish pie crust AND it is easy! Saving this:-)
Hi Caroline 🙂 MMMmm yummy this pie looks insanely delish!!! Gonna get the peanuts to make probably this weekend!!! Question, how do you think it would be to use all ww pastry flour? Can’t wait to try it! Oh LOVE your pics and I am SO jealous of your Disney World trip! Looks like you had a GREAT time!!!
Awesome Lori! I think making it with whole wheat pastry flour would work beautifully! I hope you and your family/friends enjoy the pie! So tasty!!!
Thank you so much for crediting and linking to my whole wheat pie crust recipe! I love your idea of simply pressing the dough into the pie plate with out rolling it. I’m going to give that a try next time since, as you’ve probably noticed, whole wheat dough is not as easy to roll and work as white flour dough.
Btw, in response to Lori Delgado’s question above, I have used all unbleached whole wheat pastry flour when I wanted a particularly delicate pastry shell more like a white flour shell. It turned out even flakier and lighter, so yes, win-win on that. I have also used all whole wheat flour, which is especially delicious with a hearty vegetable pot pie filling.
Love this! It’s funny when something fairly simple like homemade pie crust seems like a big chore to make since they are so conveniently made for you at the grocery store! (Although not so convenient for me since I live in the country.) Definitely need to save this recipe for pie season!
I bake with white whole wheat flour all the time, but I’ve never thought to use it in pie dough. Great idea!!
I do the same thing with almost the same recipe, but I use spelt flour and usually coconut oil instead of butter. Pie crusts normally hate me, but I think using coconut oil makes it a little easier!
I love the idea of making pie crusts ahead of time and freezing them. Sure will save time. I haven’t used whole wheat flour before so worth a try!
I’ll definitely have to try out this recipe soon, it sounds perfect!