Perfect Whole Wheat Pie Crust
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.
Whole Wheat Pie Crust
32 oz. Palouse Brand Multi-Purpose Flour
½ cup cold water
1 egg (slightly beaten)
1 tbsp. apple cider vinegar
2 tsp. salt
1 tbsp. sugar
1 ¾ cups unsalted butter
Freeze butter ahead of time.
Mix flour, sugar, and salt. Using the large side of a cheese grater, grate the frozen butter and cut into the flour, sugar and salt mixture.
Mix together apple cider vinegar, egg, and water. Add liquid mixture to flour mixture and mix until the dough holds together.
Chill completed dough in the fridge for 15 minutes.
Divide dough into four portions and proceed rolling the crust out.
Sprinkle the top with cinnamon and bake at 375 degrees for 45 minutes.
This was the flakiest most buttery pie crust I’ve ever eaten. Love it!
Palouse Brand on
We have not tried that yet with this recipe, if you do let us know how it turns out!
I usually make my apple, and berry pie without coking the crust first. Has anyone tried just filling this crust with fruit and cooking it with the fruit?
I used this to make my peach blueberry pie and it was a bigger hit than usual with my family!