It’s hard to find a healthy pie crust recipe. While high in fat calories, the coconut oil in this recipe at least makes it a healthy fat. I’d always had trouble getting whole-wheat pie crusts to taste good, but in this case the coconut oil gives it a texture, lightness, and flakiness that whole wheat crust has a hard time obtaining with other fat sources. With pie crust, which has just a few simple, plain ingredients, the success of the finished product depends solely on technique. This method is my own. I’ve perfected it over the years and will do my best to explain the process in this recipe. Too much working of the dough can make the difference between tough and common or flaky and memorable. You can apply these techniques to any pie crust you make, whole wheat crust or not. Once you turn out this type of a pie crust, you will never want to use a purchased crust again.