Perfect Whole Wheat Pie Crust
Recipe posted by Palouse Brand on March 25, 2016
This is the best pie crust recipe you will find and its just in time for the Holiday Season! Over the years we have used many different recipes that claimed to be flaky pie crust recipes but after all this time, we confidently offer what we consider to be the best whole wheat pie crust recipe you will find. We made this homemade pie crust recipe using milled Soft White Wheat Berries (whole wheat flour), which can be easily ground in your very own flour mill, Wondermill, grain mill or attachment.
Let’s talk about the taste and texture of our pie crust from scratch because quite honestly, we are extremely impressed with the mild, slightly nutty flavor, embraced by a gentle, and smooth flakiness that screams, “I’m going to melt in your mouth”. We have literally found ourselves at a slight loss for words to completely describe the experience of taste and texture for this whole wheat pie crust. One bite and you may spend a little time trying to figure out why this easy pie crust recipe is so good. We would love to hear your opinions about your taste and texture experience with this recipe.
You will see and feel the difference making this perfect pie crust recipe because you are retaining the moisture in the milled wheat berries - not too little and not too much, for making that perfect pie crust that will “wow” your guests. Fresh milled is the best! No more dry pie crusts! Pie dough of the past seems to fade away once you have made our easy pie crust recipe, and get this, you can use a sugar substitute if there are health concerns with no compromise to this perfect pie crust recipe.
Don’t limit yourself. Try using this easy pie crust recipe to make your favorite pot pie recipe, pie crust cookies or other imaginable creations.
Baking with Home Ground Flour Tip: When baking with home ground flour it is best to use weight as a measurement, since home ground flour often has a different volume than store bought.
Baking Tip: Freeze butter ahead of time, shred immediately after removing from freezer and cut into flour before the butter warms up.