How to Make Whole Wheat Pie Crust
Prep time: 
Total time: 
Yield: 2 pie crusts
  • 2½ cups white whole wheat flour (where to buy)
  • 2 teaspoons unbleached pure cane sugar
  • ¾ teaspoon salt
  • 1 cup (2 sticks) cold salted butter
  • ½ cup ice water*
  1. In the bowl of your food processor, combine the whole wheat flour, sugar, and salt. Pulse to combine.
  2. Cube the butter and add it to the food processor. Pulse 3-5 times, or until mixture resembles coarse crumbs.
  3. Pour in the ice water and pulse until there are tiny clumps of dough and dough sticks together when pinched.
  4. Use your hands to shape the dough into a ball, packing it together firmly. Cut the dough ball in half and shape each of those into balls. Flatten each dough ball into a disk and wrap with plastic wrap.
  5. Refrigerate the dough for at least one hour, or up to 3 days. You can also freeze the dough at this point.
  6. After the dough has chilled, roll it out until it reaches 10 inches in diameter. Repeat with other ball of dough, if using. Let dough rest five minutes (this helps the gluten to relax).
  7. Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.
  8. Place in the freezer for 10 minutes to chill. Fill with whatever pie filling you'd like. Continue as instructed on pie recipe.
*You can use ¼ cup ice water, ¼ cup vodka to help prevent the formation of gluten in your pie crust. But this is completely optional.

Recipe adapted from Gimme Some Oven
Recipe by Natural Chow at