Basic 100% Whole Wheat Pie Crust

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.

By Misti

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.

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  • Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

Cook's Note:

If you are making this for a pie that requires that the crust be baked before anything is added, form and crimp the edges of the crust, pierce liberally with a fork to prevent large bubbles from forming, and bake at 350 degrees F (175 degrees C) for about 30 minutes.

Nutrition Facts

Per Serving:
166 calories; protein 4.8g; carbohydrates 22.8g; fat 7g; sodium 147mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Katelyn Jenkins
Rating: 5 stars
11/30/2013
I will be the first to say this was the perfect pie crust for a awesome pumpkin pie this thanksgiving! I LOVE this completely healthy pie crust and its definitely my new go-to recipe for my future pies. I don't really get the 21 tablespoons of flour at the end of the ingredients list; probably just a typo for 2 tbsp. of flour so don't forget that! I will upload a picture next time I cut into the pie too early! Thank you so much Misty for sharing!:) Read More
Helpful
(6)

Most helpful critical review

Sharon J
Rating: 2 stars
03/06/2016
I made this in my food processor. My pie plates are large and I doubled the recipe twice to make one large pie. I used shortening cut into pieces and put in freezer prior to using and ice water. It took 4 tbsp of water for the dough to come together. I let the dough rest but still found it hard to roll. Usually I just substitute whole wheat flour for my regular pie recipe which generally turns out fine but I was interested to see how the gluten affected the texture of this crust. This wasn't a flakey crust maybe because of the gluten. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Katelyn Jenkins
Rating: 5 stars
11/30/2013
I will be the first to say this was the perfect pie crust for a awesome pumpkin pie this thanksgiving! I LOVE this completely healthy pie crust and its definitely my new go-to recipe for my future pies. I don't really get the 21 tablespoons of flour at the end of the ingredients list; probably just a typo for 2 tbsp. of flour so don't forget that! I will upload a picture next time I cut into the pie too early! Thank you so much Misty for sharing!:) Read More
Helpful
(6)
Baking Nana
Allstar
Rating: 4 stars
11/07/2013
I don't use shortening so I used butter. This was good in that nobody said "What is different?" But it isn't the best pie crust out there. Read More
Helpful
(3)
Sharon J
Rating: 2 stars
03/06/2016
I made this in my food processor. My pie plates are large and I doubled the recipe twice to make one large pie. I used shortening cut into pieces and put in freezer prior to using and ice water. It took 4 tbsp of water for the dough to come together. I let the dough rest but still found it hard to roll. Usually I just substitute whole wheat flour for my regular pie recipe which generally turns out fine but I was interested to see how the gluten affected the texture of this crust. This wasn't a flakey crust maybe because of the gluten. Read More
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Susan
Rating: 5 stars
12/24/2018
Like the creator of this recipe I tried for years to find a pie crust recipe that was truly whole wheat. While some crusts came out okay this was the first one that had some flake to it it s delicious. I did refrigerate the dough for at least an hour before rolling it out which I believe is one reason it rolled out more easily than any crust I ve made in the past. I made a whole-wheat crust very low sugar tart cherry pie at Thanksgiving as I always do using this recipe and it was the best ever. Making another one for Christmas! Read More
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