Making homemade pie crust can be a little daunting, but with the help of a food processor and an easy method, you can nail this Whole Wheat Pie Crust every time!
Whole Wheat Pie Crust
I like using a mix of all purpose and whole wheat flour in my pie crust since it adds a little extra flavor. And since my husband loves pie more than anything else, I wanted to be sure that I have a technique to do it that doesn’t make me nervous.
I use this method, which uses a food processor to perfectly make the dough without overworking it, and a simple press-into-the-pan method that avoids too much rolling.
This is perfect for making Thanksgiving pies, Cranberry Apple Pie, or anywhere you need a double crust pie recipe.
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Whole Wheat Pie Crust in the Food Processor
I know there are some pie purists who prefer to make pie crust by hand, and while I do it that way sometimes, I find that using a food processor makes it really easy—especially if you aren’t so used to working with this sort of pastry.
And when you have kids around who may want to help press the buttons!
Ingredients You Need
To make this pie crust recipe you’ll need the following ingredients so you know what to have on hand.
- All-purpose flour and whole wheat flour: I use a combination of the two to deliver the best texture and flavor.
- Cold unsalted butter: This will be worked into the flour to create the dough. This really does work best if your butter is cold.
- Salt and sugar: To balance the flavors of the dough.
- Cold water: A little liquid helps to bring the dough together.
Step-by-Step Instructions
Here’s a look at the process for getting the dough ready to work with. Scroll down to the bottom of the post for the full recipe.
- Dice the butter.
- Add ingredients to the bowl of a food processor.
- Pulse a few times.
- Add water and pulse until the dough starts to come together. Remove the lid and press some between your fingers.
TIP: Press the dough into a ball and wrap it in plastic wrap if you aren’t quite ready to use it. Store it in the fridge until ready to use.
How to Assemble Whole-Wheat Pie Crust Step-by-Step
And here’s what you do with the dough once you have it ready.
- Add pieces of the remaining half of dough from the bowl to the bottom of pie plate.
- Press to make a bottom crust.
- Roll out the other half to make a circle.
- Fill the bottom crust as desired, and top with the rolled out circle. Press the edges together and press with a fork if desired. Cut slits to allow steam to escape.
TIP: If you’d like to have a shiny top crust, you can brush with a little whole milk and sprinkle with sugar before place into the oven.
Can I make this pie crust ahead of time?
Yes, you can make it the day before and cover it well and place it into the fridge. The top ball of dough will need to sit at room temperature for about 30 minutes to soften enough to roll it out.
Best Tips for Success
- Use cold butter to ensure that the dough holds together well.
- Try not to overwork the dough so it stays flakey, rather than chewy.
- You can brush with a little whole milk and sprinkle with sugar before placing into the oven for a shiny crust.
- Use a pie crust shield to keep the edges from browning too deeply if desired.
- Use in my Cranberry Apple Pie recipe.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment and rate the recipe below!
Easy Whole Wheat Pie Crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup cold unsalted butter (2 sticks)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup ice cold water
Instructions
- Dice the butter into small cubes.
- Add the flours, butter, salt, and sugar to the bowl of a food processor. Pulse a few times to form sand-like texture.
- Add ½ cup water and pulse 10-15 times until the dough starts to come together. Remove the lid and press some between your fingers. It should hold together.
- Pour into a bowl and divide in half. Wrap one half in plastic wrap and place into the fridge.
- Add pieces of the remaining half of dough from the bowl to the bottom of a 9-inch pie plate. Press to make a uniform and even bottom crust that covers the bottom and up the sides of the pie plate. Refrigerate and remove the dough ball wrapped in plastic.
- Remove the dough from the plastic and place between two large pieces of parchment paper. Roll out to make a circle approximately 11-inches in diameter.
- Remove the bottom crust from the fridge, fill as desired, and top with the rolled out circle. Press the edges together and press with a fork if desired. Cut 3-4 slits in the center of the top to allow steam to escape.
- Use as desired in a fruit pie!
Notes
- You can make this up to the day before you plan to bake it. Form it into a ball and wrap tightly with plastic wrap. Store in the fridge. Plan to let it sit out at room temperature for 30-60 minutes before using.
- Use cold butter to ensure that the dough holds together well.
- Try not to overwork the dough so it stays flakey, rather than chewy.
- You can brush with a little whole milk and sprinkle with sugar before placing into the oven for a shiny crust.
- Use a pie crust shield to keep the edges from browning too deeply if desired.
- Use in my Cranberry Apple Pie recipe.
Nutrition
This post was first published November 2020.
