This Flaky Whole Wheat Pie Crust comes together quickly in the food processor. At our house pie-making is usually a joint effort—I make the crust while Frank makes the filling—and it is usually something we decide to do after dinner. So, we don’t usually take the time to chill dough, etc. The worst thing about this pie crust is that you have to clean butter out of your food processor.
This is not the super light crust you can achieve with white flour, but by using ivory, or white, hard whole wheat (such as that sold by Bob’s Red Mill) you can regularly achieve a flaky and tasty crust while improving the nutrition profile of your favorite pie, quiche, or galette.
Years ago I saw Martha Stewart make a pie crust in a food processor on the Today Show. I scrawled her ingredient list in the top margin of the pie crust page of my favorite old cookbook. For several years, with a few tweaks, I used her method to whirl up some very nice crusts. Inevitably, though, I wanted my crusts to be a little healthier—not so much butter, no more white flour. I wanted a decent whole wheat pie crust.
As it happened, we embraced white, hard whole wheat flour as soon as we heard about it. Keep this refrigerated, BTW. Because whole wheat flour has protein, it gets rancid in the cupboard. Stubbornly, we have subbed it in for the white flour in our favorite baked goods—including Hiram’s High-Grade Whole Wheat Brownsters, Dad’s Favorite Raisin-Oatmeal Cookies, Best Whole Wheat Chocolate Chip Cookies, and Whole Wheat Wacky Cake, a.k.a. www.EgglessCake. Also whole wheat muffins, cornbread, waffles and pancakes, largely adapted from Joy.
Ingredients for Single (One) Whole Wheat Pie Crust
FREE printable PDF recipe click to open and print
1 cup Ivory white hard whole wheat flour
1/2 teaspoon salt
1/2 stick cubed, hard butter. If salted, back off the salt a little.
1/4 cup canola or other oil
Iced water, to drizzle, about 1/4 cup. Avoid adding cubes to the crust. Use more at high altitude.
Step 1. Place flour and salt in the food processor. Add hard butter cubes. Pulse until coarsely chopped, about 10 seconds. You should still see pieces of butter the size of chickpeas.
Step 2. Add oil and pulse minimally, 3 or 4 pulses. Your butter pieces should be bigger than peas.
Step 3. Without sending in any ice cubes, drizzle in a thin stream of iced water and pulse just until the dough really clumps. You get used to this. Watch the video if you are unsure. (Also find video thumbnail and link below.) You should have a soft, moist dough with visible butter chunks. See image at the bottom of the page.
Step 4. I roll my dough with white flour on a clean, flat, woven dish towel, not terry cloth.
Step 5. Transfer into pie plate. Crimp edge, etc.
Double all amounts to double recipe.
Brush with liquid as you might any other crust.
Bake according to your filling instructions.
Shield crust with foil, etc., if that is your preference.