Total Time
Prep 6 mins
Cook 0 mins

Found on I used this in a cheese & sausage quiche, and it was good! This will definitely be my staple pie crust from now on... No more frozen store-brought ones :] Also, you can lower the amount of ingredients in this- this crust is kinda thick.

Ingredients Nutrition

  • 34 cup whole wheat pastry flour (Heh, I didn't use pastry.. I just used regular..)
  • 34 cup unbleached flour
  • 14 cup natural corn oil (I just used canola, and a bit less than 1/4 cup)
  • 1 pinch salt
  • 12 cup ice water (Not sure what original recipe meant by that, so I just used semi-cold water. Worked fine.)


  1. Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
  2. Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
  3. I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.


Most Helpful

Nice easy recipe. My daughter and I made this (with only white flour) for an apple pie. We didn't add any sugar to it, which was a nice balance to the sweet filling. We also didn't bother to chill anything, and it worked fine.

Anemone September 05, 2009

This was great! I didn't freeze anything, I just mixed it all at once and then rolled it out! I baked mine for about 15 minutes because I needed a baked pie shell for Mock Sour Cream Raisin Pie Recipe #164086. I also added alittle sugar because I was afraid it wouldn't be sweet enough as this crust would be used for dessert. Thanks for this healthier alternative for a pie crust demented1091!

BestTeenChef May 21, 2006

The first time I made this I followed the instructions exactly. It was great for my "vegetable pie". The second time I did not chill anything and used cold tap water - I felt the dough was much easier to work with and it tastes just fine!

sugaree May 16, 2006

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