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Whole Wheat Pie Crust

We Tell You How to Go About Making a Whole Wheat Pie Crust

A whole wheat pie crust is a great alternative for those who want to eat healthy, but don't want to give up the pleasures of a pie.
Tastessence Staff
Last Updated: Jul 21, 2017
These days, people concentrate on the use of whole grain and healthy oils. Including whole grain in your diet has many benefits, from reducing the risk of coronary heart disease to constipation. One of the best ways to increase its intake in your diet, is to consume whole grain breads, cereals, cookies, etc. You can either buy it, or follow a healthy recipe to make it at home. Along with a healthy filling, you will have a delicious, mouth-watering combination. Here are some recipes for whole wheat pie crust.

Flaky Crust

Ingredients
  • 1 cup, wheat flour
  • 2 tablespoons, cold orange juice
  • 1 tablespoon, buttermilk powder (optional)
  • 6 tablespoons, cold unsalted butter (cubed)
  • 1 tablespoon, confectioners' sugar
  • ¼ teaspoon, salt
  • ¼ teaspoon, baking powder
  • 2-4 tablespoons, ice water
Directions

Combine the flour, buttermilk powder, confectioners' sugar, baking powder, and salt in a food processor and blend. When all the dry ingredients are thoroughly mixed, add in the butter. Blend until you are left with a crumbly mixture. Next, pour the orange juice over the mixture and spin a few more times. Then pour the ice water to it, and blend again. Ensure whether it is not too dry or crumbly. Dust a surface with some flour and transfer the dough to it. Roll or press it into a round disk about 1'' thick. Transfer it to a plate and cover in plastic wrap and refrigerate overnight before using.

Low Fat Crust

Ingredients
  • 2½ cups, wheat flour
  • ¼ cup, milk
  • ½ teaspoon, salt
  • ½ cup + 2 tbsp olive oil
  • ½ packet, of Splenda sugar
Directions

Combine the flour, salt, and stevita in food processor and blend for a few minutes. Refrigerate the oil and milk, and combine them both. While the food processor is still running, gradually pour in the milk-oil mixture and blend. When the mixture begins to hold together, stop blending, and transfer the dough to a floured surface. Separate the dough into two balls and press/roll into discs. Cover it in plastic wrap and refrigerate for an hour. When you want to use it, take it out of the fridge and let it sit for 10 minutes. Sprinkle both sides of its surface with flour. Gently, lift one dough layer and place it loosely on the dish. Press it down for it to take the shape of the pie dish. Then, pour in your filling and trim the crust to fit the edge of the pie dish. Place the second layer of dough over the filling. Pinch the joining of both the dough to join. Make slits in the pie crust to allow steam to escape. Bake it for 10 minutes in a regular oven at 425 °F.