Whole Wheat Pie Crust Recipe
Discover this 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.
Servings: 2 12-inch pie crusts
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.
- 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/
▶NOTICE: Mary’s Nest, Mary’s Nest Cooking School, The Maslin Method, Maslin Flour Blends, and The Maslin Method Baking School are all Trademarks of Mary’s Nest, LLC.
Copyright © 2026 Mary's Nest, LLC, All Rights Reserved
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
