Whole Wheat Pie Crust

Being able to make a pie from scratch should be a requirement for graduating from high school (Why did they stop teaching home ec classes? 😡) . Here is a simple, whole wheat pie crust recipe that you can use for whatever pie your heart desires. You don’t have to use whole wheat flour, but the flavor will be better, and we gotta sneak in that fiber wherever we can! Next week I’ll be featuring a Maple Sweet Potato Pecan Pie recipe, so think of this as part one.

The most important thing to remember when making pie crust is to work fast and keep everything very cold. Some folks go a lot further in this department by prefreezing the flour and butter cubes, but this feels overly fussy to me. As long as you keep the butter cold enough so that it is visibly flecked throughout the dough, you’ll end up with a lovely flaky crust. The easiest way to do this is to start with very cold butter and work fast so that the warmth of your hands doesn’t melt the butter.

Makes: 1 single crust


  • 1 1/2 cups whole wheat flour (if you can have access to whole wheat pastry flour, use that)
  • 1 cold stick of butter
  • 1 tablespoon granulated sugar
  • big pinch sugar
  • ice water
  • extra flour for rolling out dough


  • Add a few ice cubes to 1/4 cup water. Set aside.
  • Mix flour, sugar, and salt in a large mixing bowl.
  • Cut cold butter (straight from the fridge) into 1/2 inch cubes. Add to flour and toss to coat cubes in flour.
  • Working quickly and confidently, use both hands to work butter into flour. Pinch butter with your fingers and mix continuously until butter pieces are pea-sized and uniformly flecked throughout the flour.
  • Measure out 1/4 cup ice water (no ice cubes) and pour into flour-butter mixture. Working quickly, mix by hand, kneading until the dough is hydrated and comes together, this should take well under a minute.
  • Form dough into a disc, wrap in Bee’s Wrap or plastic wrap and allow to cool in the fridge for at least one hour or up to a day or two.
  • To roll out dough, unwrap dough and place on work surface. Generously flour the surface and the dough. 
  • Using a rolling pin (or wine bottle!), start at the middle of the dough and roll out to the edge in every direction. Flour and flip the dough every so often, so that it doesn’t stick to the counter. Keep rolling out the dough, working from the middle outwards until it is about a 1/4 inch in thickness throughout and the right shape and size for the pie dish. Clean up the edges and drape into the pie dish. 
  • To bake blind (without pie filling), place a  piece of parchment paper on top of the crust, so that it that goes up the sides and fill at least 1/2 inch up with dried beans or rice* to weigh down the dough. Baking the crust with a weight on top like this will keep the crust from forming bubbles and cracks as it bakes. Place in fridge or freezer and preheat over to 350°F. Bake for about 30 minutes, then allow to cool and fill as directed. Otherwise, add pie filling to raw dough and bake as specified in the recipe.


*Save the rice or beans afterwards for the next time you make pie! You can use them over and over again.