Whole Wheat Pie Crust
  • Moderate
  • 10 Minutes + 1 Hour Rest
  • Serves 16

Nutrition Per Serving

  • Calories: 126
  • Fat: 8.9g (Saturated Fat: 5.5g)
  • Carbohydrates: 10.5g
  • Fiber: 4.6g
  • Sugar: 0.5g
  • Protein: 2.1g
  • Sodium: 209mg

Print Recipe


  • This crust can be used for a Spring Vegetable Galette. Click here for the recipe.


  • 2 cups white whole wheat flour or whole wheat pastry flour
  • ¾ cup unsalted butter, chilled and cubed into ¼ inch cubes
  • 1 tsp salt
  • ½ tsp apple cider vinegar
  • Up to ½ cup ice cold water


  1. In the bowl of a food processor, pulse flour and salt. Add cubed butter.
  2. Pulse a few times until pea-sized pieces form.
  3. Add the apple cider vinegar and then 1 Tbsp of water at a time, stopping when you fill up your spoon with water.
  4. Pulse and continue to add water until a ball just starts to form with the dough.
  5. Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
  6. Shape the dough into two discs. Wrap each one in plastic or place in a container and let the dough rest for at least one hour. These can be frozen or stored in the refrigerator to 1 week.
  7. Continue with your pie recipe as instructed.
  8. You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.