Total Time
25mins
Prep 25 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Combine flours and salt in a bowl.
  2. Cut 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.
  3. Combine water and lemon juice, then slowly add to flour mixture as you toss gently with a fork until moist. Do not over mix.
  4. Press mixture into a ball, cover completely with plastic wrap and chill for at least 30 minutes.
  5. Preheat oven to 350º. Cooking time will vary depending on what you're using it for.
  6. Roll dough on lightly floured surface.
  7. Makes 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.
Most Helpful

Loved it! Used it with Bev's blueberry pie (24521) and all in all it made for a smashing dessert. Thanks!

5 5

Excellent recipe! I normally use store-bought crusts, but didn't have one so I resorted to Zaar. Of course wanting to be healthy, I sought out whole wheat. This was a great tasting crust and easy to make and roll. I like the extra hardiness that the whole wheat added. As easy as this was to make, I think I'm going to give up store bought.