There’s something so satisfying about making a pie crust completely from scratch—especially when it’s made with wholesome whole grain flour. If you’ve always thought pie crust was difficult, I’d love to show you just how easy it can be!
In this lesson on Whole Grain Baking, I’ll walk you through my foolproof method for creating a tender, flaky whole wheat pie crust that’s perfect for sweet pies, savory tarts, quiches, and so much more. Once you learn this simple technique, you’ll have a versatile recipe you’ll return to again and again.
Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Table of Contents
- A Quick Glance
- About This Whole Wheat Pie Crust Recipe
- Grand Teton Ancient Grains
- Grind Your Own Flour with the Mockmill
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Start Your Traditional Foods Journey
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Whole Wheat Pie Crust Recipe Recipe
- Shop for My Favorite Items
A Quick Glance
- Learn how to make a tender, flaky whole wheat pie crust from scratch.
- Perfect for sweet pies, savory tarts, quiches, and more.
- This recipe makes a double crust, so you can bake one now and freeze one for later.
- Discover simple techniques for mixing, rolling, and handling whole wheat pie dough with confidence.
- Learn when and how to blind bake a pie crust for your favorite recipes.
- Includes helpful tips for preparing the dough ahead of time and storing it in the refrigerator or freezer.
About This Whole Wheat Pie Crust Recipe
One of the wonderful things about this recipe is that it makes a double pie crust. You can use both crusts for a traditional two-crust pie, or use one for a tart or single-crust pie and tuck the second into the freezer for another day.
In my recipe video, I share many of my favorite pie-making tips, including:
- How to mix the dough without overworking it.
- How to roll out whole wheat pie dough with confidence.
- Tips for creating beautifully flaky layers.
- When and why you should blind bake a pie crust.
- Easy ways to prepare the dough ahead of time and freeze it for future baking.
Whether you’re making a fruit pie, a savory quiche, or one of your family’s favorite holiday desserts, this crust provides a delicious whole-grain foundation that everyone will love.
Grand Teton Ancient Grains
Check out the organic berries and flours available from Grand Teton Ancient Grains. I love their high-quality Einkorn, Emmer, Spelt, Millet, and more you can get to create nutritious and delicious baked goods.
Exclusive Newsletter Discount Code
Sign up for my Mary’s Nest newsletter for an exclusive discount code you can use on your order of berries and flours. This discount is available for a limited time, so be sure to stock up on the Ancient Grains you would enjoy using to bake delightful breads, desserts, and more.
And if you’re looking for a grain mill to make fresh flour from your wheat berries, I recommend the Mockmill electric grain grinder. (See below.)
Grind Your Own Flour with the Mockmill
When it comes to electric grain mills, after I did A LOT of research, I decided to buy a Mockmill. And am I so happy I did! The Mockmill is a very affordable but beautifully crafted German-made mill that stone grinds grain with settings ranging from 1 to 10—fine to coarse ground grain.
Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover’s Flaker that flakes whole grain in minutes. (This is not a sponsored post. I bought the Mockmill products that I show you, and I’m a happy user of their devices in my kitchen.)
- Get the Mockmill 100 Stone Grain Mill (Same product I show you in my unboxing video.)
- Mockmill 100 Grain Mill unboxing
- Flake Lover’s Flaker from Mockmill in action (Using this device, you can flake whole grain in minutes.)
Order YOUR COPY Now!
The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
Order YOUR COPY Now!
The Modern Pioneer Pantry
Simple ingredients, timeless techniques, and a well-stocked pantry. Discover over 100 nourishing recipes to preserve food and turn pantry staples into homemade meals. Build a wholesome, traditional pantry—just like a modern pioneer!
Start Your Traditional Foods Journey
Sharing my passion for traditional cooking goes beyond my YouTube cooking school—it also comes to life in the pages of my cookbooks. Both of my books, The Modern Pioneer Cookbook and The Modern Pioneer Pantry, are proudly published by Penguin Random House.
The first is filled with time-honored recipes to help you create a traditional foods kitchen, while the second is your complete guide to home food preservation. Order both books today to start or continue your traditional foods journey.
Download Your Free 36-Page Pantry List
For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
Join the Traditional Foods Kitchen Academy
Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos and other members-only perks. Plus, your YouTube comments include a special members-only badge.
Kitchen Academy Videos
Baking with Whole Grains: The Maslin Method, Grain Mills, and America’s Bread Basket
Explore whole grain baking with The Maslin Method, fresh-milled flour, grain mills, heritage wheats, and more.
A Sweet Season of Celebration and New Beginnings with The Maslin Method Baking School Series
Celebrate the close of a heartfelt book tour and the exciting launch of The Maslin Method Baking School for traditional baking.
Why We Should Incorporate Mackerel Into Our Diet
Easy and nourishing ways to enjoy mackerel into your meals.
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook - Get a hardcover book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
- Order The Modern Pioneer Pantry - Get Mary's latest hardcover cookbook about preserving food and making delicious meals from your Four Corners Pantry. Mary's second cookbook is also published by Penguin Random House.
I look forward to having you join me in my Texas Hill Country Kitchen!
I’d like to receive more tips and recipes from Mary’s Nest.
Whole Wheat Pie Crust Recipe
Equipment
- 1 Large bowl
- 1 pie plate or tart pan
Ingredients
- 2 /12 cups whole wheat flour (hard red wheat) alternatively white whole wheat flour or whole wheat pastry flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold butter or other preferred pie fat, cut into small pieces
- 1 tsp apple cider vinegar
- 6-8 tbsp ice water
Instructions
- In a large bowl (or food processor), whisk together the flour, salt, and sugar.1
- Cut the cold butter (or your preferred fat) into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add the vinegar and then the ice water, one tablespoon at a time, mixing gently just until the dough begins to come together.
- Divide the dough into two equal portions and gently shape each into a disk.
- Wrap each disk well and refrigerate for at least one hour before rolling.
- Roll out the dough on a lightly floured surface to fit your pie plate or tart pan.
- Fill and bake according to your favorite pie recipe, or blind bake if your recipe calls for a pre-baked crust. (See video for blind bake demonstration.)
- If not using both crusts immediately, wrap the second disk well and freeze for up to three months.
Video
Notes
Shop for My Favorite Items
Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Get a 30-day Audible trial with a free audiobook
- Visit my Shopping Guide page
Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Backwoods Home, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More!
