Whole Wheat Pie Crust
This buttery whole wheat pie dough is made with whole wheat and all-purpose flour, lending it a nutty flavor and making it perfect for both sweet and savory pies.
Ingredients
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 14 tablespoons (7 oz) cold unsalted butter, cut into 1/4-inch cubes
- 5 to 7 tablespoons ice water
Instructions
- Pulse the flours, sugar, and salt in a food processor.
- Scatter the cold butter cubes over the flour and pulse until the mixture is the texture of course sand with a few pieces the size of peas.
- Dump the mixture into a large bowl and drizzle over 5 tablespoons of the ice water. Stir the mixture with a fork or spatula, making sure to scoop up from the bottom until the dough begins to form clumps. If the dough doesn’t come together, stir in the remaining water, 1 tablespoon at a time.
- Dump the dough onto the work surface, divide it into two piles (one slightly larger than the other), and flatten each into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour.
- Pull the disks from the fridge 10 minutes before rolling so the dough warms slightly and is easier to roll.
Notes
- Use cold ingredients--Using cold butter and cold water will help to give the pie crust a flaky texture.
- Add just enough water--Only add enough water to just bring the dough together. Too much water will result in an overly sticky dough and too little water will make the dough crumbly and difficult to roll.
- Storage--The tightly wrapped dough can be stored in the fridge for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw in the fridge overnight before rolling out.
Nutrition
Serving: 1crust | Calories: 2376kcal | Carbohydrates: 251g | Protein: 37g | Fat: 142g | Saturated Fat: 87g | Monounsaturated Fat: 36g | Trans Fat: 6g | Cholesterol: 361mg | Sodium: 1191mg | Fiber: 20g | Sugar: 25g