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Whole Wheat Pie Crust

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  Whole wheat pastry flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)

Stir the salt and whole wheat pastry flour together.
Work the shortening in with a knife or pastry blender, but don't work it in too much. The pieces may be quite lumpy, but it will make a flakier crust.
Add about 1/3 cup of water and move the crust mixture around so the water will soak in. Gather the dough gently and add more water if there is some flour that won't gather.
Divide the dough in half, roll each half and fit into pie plates OR-you may use half of the crust for an upper crust.
If you are making an unbaked pie, bake the crust at 375ºF for 10 to 15 minutes. Prick the bottom with a fork so it will stay flat OR put about 1/4 cup of raw rice over the bottom to hold the crust down.

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