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Really enjoyed the taste! Only made half the recipe for pumpkin pie. I'll only do whole wheat from now on! Thank you!
I'm sorry but you need to state to use SOFT wheat. AND this was way to wet. It was sticky and wouldn't hold together. Might be my fault as I don't have soft wheat, only hard. If I get soft wheat, I will try again. Sorry
Really easy and it made a lot. I think I will add a little more sugar and some vanilla next time:)
This was fantastic! I made it using white whole wheat flour 1/3 cup shortening and 3/4 cup light butter and it came out fantastically. For handling, I did roll out the dough in plastic wrap and refrigerate for 30 minutes to make it easier to work with. This was a great crust for Blueberry Pie. Thanks!
This was a very good recipe for pie crust and held together very well in addition to being easy to make. Not quite as light, buttery and flaky as a white flour crust, but it made up for that in its healthiness. Thanks for sharing. ~Sue
I love this recipe, it seems like I've been using it forever! I use one stick of warm butter (or shortening) and one stick of cold, chunked butter. And whole wheat pie/pastry flour from the bulk food store seems to make a big difference. It's so easy to pull together when you use a couple pieces of wax paper to roll it out. Throw in some frozen pie filling, and voila! Thanks!