Homemade Pie Crust is a love language and this whole wheat pie crust says I love you. Patience is key when making pie crust, not because it's hard, but because you have to leave time for chilling the dough. So if you have time make this pie crust.
This a great recipe for anytime of the year but it is a huge hit for holidays that require a beautiful quiche or pot pie.
The beautiful thing about pie crust is that it often is made with very simple ingredients, or at least it should be. All you really need for a simple pie crust is: flour, fat, and water. Yes, you can add salt and sugar but those are all you truly need.
- Whole Wheat Pastry Flour
- Unbleached White Flour
- Cream Cheese
Review recipe card for quantities and additional ingredient information.
The art of a good pie crust lies in the temperature of your ingredients, your ability to not overwork the dough and the time to let the dough chill and rest.
Head to the recipe to get exact directions for making this recipe.
If you need to adjust the recipe to fit what your diet requires or what your pantry provides you can find some basic ingredient substitutions below.
- Flour - you can sub all purpose flour for the whole wheat and white pastry flour. I don't suggest using all whole wheat flour, but it can be done and the crust will turn out decent. A gluten-free flour mix does work with this recipe, but I have only used the Thomas Keller Cup4Cup, I am unsure if other blends will give you the desired outcome.
- Cream Cheese- you can sub Tofuti vegan cream cheese here if you need to make this recipe vegan friendly. Additionally, if you don't have cream cheese on hand you can substitute with additional butter.
- Butter - for the vegans in your life, you can sub vegan butter, earth balance will work here but use the cubed butter so that you can freeze and grate it.
You will need a pie plate or tart pan for this recipe. If you have left over dough due to the size of your pie plate or tart pan, make some pie cracker with the leftover dough.
This pie crust must be refrigerated because of the cream cheese. You can par bake and freeze the pie crust for up to three months, if sealed well. Additionally, the pie crust will last up to 5 days in the refrigerator. However, what you choose to fill the pie crust with may not make the 5 days, so please be aware.
Freeze your butter cubes and then use a cheese grater to grate the butter into the flour and salt mixture.
Unfortunately, you can but not easily, so it is always best to find a recipe specific to the flour you plan to use. If the recipe calls for white flour, you will need to adjust the percentage of whole wheat flour, it is not a cup for cup substitution. However, if you have a recipe for whole wheat pie crust and only have all purpose on hand, this will more likely come out well.
Due to a difference in protein levels, it is not a cup for cup substitute. In this recipe if you are need to use whole wheat flour lower amount by 25% and increase the white flour by 25%.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Whole Wheat Savory Pie Crust
- 1 Oven
- 300 grams whole wheat flour
- 300 grams white pastry flour
- 1 teaspoon salt
- 200 grams cold cream cheese
- 200 grams frozen butter grated
- ¼ to 1 cup water will add in 1 tablespoon increments
- In a medium-sized bowl and all your ingredients, except the water. Mix the fat into the flours using clean hands or a food processor. Then slowly, 1 tablespoon at a time, add the water to the mixture until the dough just comes together into a large ball. The less you work with the dough after adding water the better. Chill dough in the refrigerator for at least 30 minutes and up to 48 hours.
- When ready remove the pie dough from the fridge. Lightly flour the area where you will roll out the dough. Place your dough ball in the middle and press into a large even disk, about ½ inch thick. Then roll out your dough with your rolling pin, starting in the middle and rolling out to the edges until the pie dough is about ⅛ inch thick and will hang over your pie plate. Roll your pie dough around your rolling pin and lay it over your lightly greased pie plate. Unroll and cover the entire pie plate. Press dough into pie plate. Cut off any extra dough around the edges and save for another treat. Decorate pie edges by pressing fork tins into the dough, or any other preferred method.
- To parbake the crust, make small pricks into the bottom and edges of the dough. Cover. Chill dough for 30 minutes. Preheat the oven to 400˚.
- Remove the chilled pie crust from the refrigerator. Place a piece of parchment or foil over the pie and fill with dried beans or pie weights. Bake the crust at 400 degrees for 20 - 40 minutes depending on what you are filling the pie with, rotating the crust halfway through. If the edges begin to brown quickly ensure they are covered by the parchment or foil.
- Fill crust with desired ingredients. Depending on the type of ingredients you are using, your bake time will vary. Follow directions for your filling recipe for bake time.
Cooking and storing pies safely is an important piece of pie making because bacteria that cause food-borne illness can grow in certain pies kept at room temperature, especially when the ingredients include cream cheese, milk, and eggs*.
This pie crust recipe must be placed in the refrigerator after it has cooled because of the use of cream cheese.
- Wash hands, utensils, equipment and the work area with hot soapy water before and after making the pie crust.
- Don’t keep cream cheese out at room temperature, it needs to be cold.
- Use a food thermometer to make sure the filling reaches 160º F.