Green Cuisine's Note:
I played around with different recipes to find a whole wheat pie crust that wasn't dried out. This recipe, if done right is flaky and delicious. I use it for my apple pie and chicken pot pie alike. Careful not to overwork the dough, the more its handled or mixed, the dryer it will be.
My Private Note
Units: US | Metric
- 1Combine flours and salt in a bowl.
- 2Cut butter into small pieces and add to bowl with shortening. Using a pastry blender or fork, cut butter and shortening into flour mixture until you achieve a grainy coarse appearance.
- 3Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
- 4Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
- 5Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
- 6Roll dough on lightly floured surface.
- 7Makes top and bottom crust for a 9" pie or bottom only for a 13x9 sized dish for chicken pot pie or something of that sort.
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Nutritional Facts for Organic Whole Wheat Pie Crust
Serving Size: 1 (442 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1611.0
- Calories from Fat 791
- Total Fat 87.9 g
- Saturated Fat 39.3 g
- Cholesterol 122.1 mg
- Sodium 1500.2 mg
- Total Carbohydrate 183.3 g
- Dietary Fiber 18.0 g
- Sugars 1.1 g
- Protein 29.8 g