Whole Wheat Pie Crust
Yield: 2
  • 2½ cups white whole wheat flour
  • ½ teaspoon salt
  • ⅔ cup softened butter or coconut oil
  • ½ cup cold water
  1. In a mixer (or by hand), mix dry ingredients and coconut oil/butter together.
  2. Once you have good looking crumbs, slowly start to add your water. You should start to have a pliable ball of dough. Once you reach that consistency you can stop adding water. Depending on your flour, you may need to add more/less water. If you add too much, don’t worry! Just add some more flour to the mixture until you reach the right consistency. Divide into two.
  3. To freeze, cut four pieces of wax paper and place each crust in between to pieces. Roll out fully or just some of the way. Just get it to not be a ball. Freeze.
  4. To use immediately, roll out to fit your pie plate. Place the rolled crust onto the pie plate and use for any pie, quiche, etc.
2223126g78g38g : 5g239g1g1207mg8g34g325mg
Recipe by Natural Chow at http://naturalchow.com/2013/10/whole-wheat-pie-crust/