Flaky Whole Wheat Pie Crust

This is the recipe from our 5 pound bag of Whole Wheat Pastry Flour.

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Submitted By Bob's Red Mill Natural Foods
This is the recipe from our 5 pound bag of Whole Wheat Pastry Flour.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 158
Rating: 3.13
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
This is the recipe from our 5 pound bag of Whole Wheat Pastry Flour.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.



    Makes two 9-inch pie crusts (16 slices).



    Bake crust following your pie's instructions or pre-bake at 375°F for 25 - 30 minutes.





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Recipe Comments

5 thoughts on “Flaky Whole Wheat Pie Crust

  1. corinne

    this is the ONLY whole wheat pie crust that works for me. my one question is why does it taste terrible? it looks pretty good but tastes AWFUL! soooooo……. Dont make this recipe>

    Reply
  2. Mary speelman

    This recipe has been on the back of all my other bags of whole wheat pastry flour, but not on the current one. It is the only recipe I have ever tried. I did see one on this website using 1 cup of shortening so that is only adding more calories. When my fruit pies are assembled using this recipe I add some drops of milk to darken it and a sprinkle of sugar. The crust tastes fine to me. No complaints from my family either.

    Reply
  3. Bonnie

    I made a double crust apple pie with this exact recipe. The crust was tender, flaky and tasty. I rolled it thin between two pieces of parchment paper. It was worth the effort. Definitely will make again.

    Reply
  4. Ruth

    Have a sweet tooth, so I reduced the salt to 1/2 teaspoon and added 2 teaspoons of sugar. Made eight apple turnovers with this recipe, put on egg wash and sprinkled more sugar on top. The result, sweet and flaky turnovers. I used a tortilla press and two pieces of plastic wrap to make the turnover crust.

    Reply
  5. Ann Frey

    This crust is fabulous. My trick is to use frozen butter that I put through a salad shooter grater then break up if need be (a trick I learned from a professional baker.) Keep the crust cold at all times and it comes out really flakey.

    Reply

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