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Whole Wheat Pie Crust Recipe

Author: Mary Bryant Shrader

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

Find this recipe and video at https://marysnest.com/foolproof-whole-wheat-pie-crust-recipe/
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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