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Whole Wheat Pie Crust

  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.

Recipe Summary

Difficulty Level: 
Vegan, Vegetarian

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1386 Calories from Fat 928

% Daily Value*

Total Fat 105 g161%

Saturated Fat 25.6 g128%

Trans Fat 13.5 g

Cholesterol 0 mg

Sodium 973.1 mg40.5%

Total Carbohydrates 100 g33.5%

Dietary Fiber 17.5 g69.8%

Sugars 0 g

Protein 13 g26.2%

Vitamin A Vitamin C

Calcium 8.9% Iron 24.7%

*Based on a 2000 Calorie diet

Whole Wheat Pie Crust Recipe