Whole Wheat Pastry Crust

READY IN: 15mins
Recipe by A Messy Cook

If you prefer to bake with whole grains instead of white flour, then this is the pie crust for you! It's easy to put together and tastes great. This crust has a hearty flavor that pairs especially well with a sausage quiche, but it's great for fruit pies too! The recipe is from "Whole Foods For the Whole Family," a La Leche League cookbook.

Top Review by haven't the slightest

This was a decent pie crust. I followed the advice of ahungrywolfe, using my kitchen aid mixer and omitting the wheat germ. I doubled the recipe and added 1 tsp cinnamon. This was enough for a 10 inch deep-dish pie crust, which I used to make pumpkin pie (Recipe #197261), with enough leftover for 3 apple crisp tarts in a muffin pan. It was fairly easy to work with and tasted pretty good in the pie. I like that it's whole wheat, but wouldn't mind decreasing the fat content. It's worth trying though and I'd consider making it again.

Ingredients Nutrition

Directions

  1. Combine flour, salt and wheat germ in bowl.
  2. Cut in butter until mixture is crumbly.
  3. Add egg yolk and water, stirring until mixture forms a ball.
  4. Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.

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