Whole Wheat Pie Crust

Whole wheat pie crust is the only kind I make having moved beyond white flour baking many years ago. Whole wheat crust has a wonderful nutty flavor that enhances whatever filling you put into it. This crust is good for quiche-type pies, fruit pies, and even meat and veggie pies. 

If you have scraps of dough left over, roll them out, sprinkle with a little sugar, and bake on a flat pan until browned. They make great little snacks. I leave off the sugar and give some to the dog. It's no small wonder that she loves to hang out in the kitchen...!

Variations: substitutes for the butter include hardened coconut oil, or lard. A tsp of sugar can be added to the flour and salt mixture. An egg yolk can be added before the ice water. 

These fit into a 9" pie plate. 

Single Whole Wheat Pie Crust

1- 1/4 cups whole wheat flour

1/2 tsp salt

6 Tbsp chilled butter 

Several tablespoons ice cold water

Double Whole Wheat Pie Crust

2-1/2 cups whole wheat flour

1 tsp salt

3/4 cup chilled butter

Several tablespoons ice cold water

1. Place the flour and salt in a bowl and mix with a fork.

2. Add 1/2 of the butter. Cut in using a pastry blender until about the consistency of cornmeal. Cut in the remaining butter until the size of peas. 

3. Drizzle the ice water over the dough a tablespoon at a time while tossing with a fork until the dough holds together. Form the dough into a ball for a single crust or two for a double. Roll out on a floured surface. Fill and bake according to the recipe.   -jmm