Name: Darn Good Whole Wheat Pie Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 tablespoons very cold unsalted butter ((1 1/2 sticks)); 1/2 cup very cold vegetable shortening; 1 cup all-purpose flour; 1 cup whole wheat pastry flour; 1 teaspoon kosher salt; 1 tablespoon granulated sugar; 6-8 tablespoons ice water ((about 1/2 cup))

When it comes to pie crust, the foundation of any great pie, it’s essential to find a recipe that not only holds up well but also tastes incredible. This Darn Good Whole Wheat Pie Crust combines the nutty flavor of whole wheat pastry flour with the flakiness that comes from using both butter and vegetable shortening. Whether you’re filling it with fresh fruit or a rich custard, this crust will elevate your dessert game to new heights. Let’s dive into what makes this pie crust special and how to make it perfectly every time.

What Makes This Recipe Special

This pie crust recipe stands out because of its unique combination of whole wheat and all-purpose flours, which creates a wholesome yet tender base. The use of very cold unsalted butter and vegetable shortening ensures maximum flakiness, while the hint of sweetness from the granulated sugar balances the flavors beautifully. Plus, it’s incredibly versatile: use it for savory quiches, sweet fruit pies, or even hand pies like Cinnamon Sugar Peach Hand Pies Air Fryer.

Ingredient Notes

12 tablespoons very cold unsalted butter (1 1/2 sticks): Cold butter is crucial for creating that flaky texture.
1/2 cup very cold vegetable shortening: This adds tenderness and a light texture to the crust.
1 cup all-purpose flour: Provides structure to the crust.
1 cup whole wheat pastry flour: Adds a nutty flavor and extra nutrition.
1 teaspoon kosher salt: Enhances the overall flavor of the crust.
1 tablespoon granulated sugar: A touch of sweetness to balance the flavors.
6-8 tablespoons ice water (about 1/2 cup): Helps to bind the dough without making it tough.

Tools of the Trade

Mixing Bowl: A large bowl for combining your ingredients.
Pastry Cutter or Fork: Essential for cutting butter and shortening into the flour.
Rolling Pin: For rolling out the dough to your desired thickness.
Pie Dish: Choose a 9-inch pie dish for best results.
Plastic Wrap: To wrap the dough and chill it in the refrigerator.

Cook Darn Good Whole Wheat Pie Crust Like This

Step 1: Prepare Your Ingredients

Start by measuring out all your ingredients. Ensure that your butter and shortening are very cold. You can even chill them in the freezer for about 10 minutes before using them.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, kosher salt, and granulated sugar until well combined.

Step 3: Cut in the Butter and Shortening

Using a pastry cutter or fork, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.

Step 4: Add the Ice Water

Gradually add the ice water, one tablespoon at a time, mixing gently with your hands or a fork until the dough just comes together. You may not need all the water, or you might need a little more, depending on humidity.

Step 5: Chill the Dough

Turn the dough out onto a piece of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate for at least 1 hour, or overnight for best results.

Step 6: Roll Out the Dough

Once chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/8-inch thickness, making sure to turn it occasionally to prevent sticking.

Step 7: Transfer to Pie Dish

Carefully transfer the rolled-out dough to your pie dish. Gently press it into the edges, trimming any excess dough hanging over the sides.

Step 8: Pre-Bake or Fill

If your recipe calls for a pre-baked crust, prick the bottom with a fork and bake at 375°F for about 15-20 minutes until lightly golden. If you’re filling it right away, proceed with your favorite filling, such as a classic Blueberry Pie.

Substitutions by Category

Flour: You can use all-purpose flour in place of whole wheat pastry flour if you prefer a lighter flavor.
Shortening: Coconut oil can be used as a substitute for vegetable shortening for a different flavor profile.
Butter: For a dairy-free version, use vegan butter instead of unsalted butter.
Sugar: For a less sweet crust, you can reduce the sugar to 1/2 tablespoon or omit it entirely.

Little Things that Matter

Here are a few tips to ensure your Darn Good Whole Wheat Pie Crust turns out perfectly every time:

Keep everything cold: The colder your ingredients, the flakier your crust will be.
Don’t overwork the dough: Mix just until combined to prevent a tough crust.
Use a light touch when rolling out the dough: This helps maintain the crust’s integrity.
Chill the rolled-out dough if it starts to become too soft: A quick chill can make it easier to handle.

Storing, Freezing & Reheating

If you have leftover pie crust, or if you want to make it ahead of time, here’s how to store it:

Storing in the fridge: Wrap the dough tightly in plastic wrap and it will keep for up to 3 days in the refrigerator.
Freezing: Wrap the dough in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before using.
Reheating: If you’ve pre-baked the crust, simply fill it with your desired filling and bake according to your recipe instructions.

Ask the Chef

Can I make this crust ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 3 days, or freeze it for up to 3 months. Just remember to thaw it in the fridge before rolling it out.

What if my dough is too crumbly?

If your dough is too crumbly, it may need a bit more water. Add ice water, one tablespoon at a time, until it holds together without being sticky.

Can I use this crust for savory pies?

Yes! This Darn Good Whole Wheat Pie Crust works wonderfully for savory dishes like quiches or pot pies. Just adjust the filling and seasoning to match your dish.

How do I prevent my crust from shrinking while baking?

To minimize shrinking, make sure to chill the rolled-out dough before baking. Additionally, you can use pie weights while pre-baking to help keep it in place.

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In Closing

This Darn Good Whole Wheat Pie Crust is not just a recipe; it’s a canvas for your culinary creativity. Whether you’re baking a classic pie, crafting a quiche, or whipping up a hand pie, this crust will deliver the perfect balance of flavor and texture. With its simple ingredients and straightforward method, you’ll find yourself reaching for this recipe again and again. Embrace the wholesome goodness of whole wheat and enjoy the journey of baking with this delightful pie crust!

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