Can you think of the endless possibilities when you have a terrific and healthy whole wheat pie crust to start with? I do! Whatever you like can be added to make a fantastic quiche, beef or chicken pot pie, anything really!
This is the second whole wheat pie crust recipe on my blog. The first one was a review of Whole Foods Market recipe for whole wheat crust. You can read more about that here.
And that was a good crust, but I wanted to make it a bit healthier. I was able to reduce the fat and increase the fiber and protein, and still keep a fabulous tasty, flaky crust!
Per Serving: ⅛ of crust* Calories: 143* Fat: 8g* Cholesterol: 1mg* Sodium: 9mg* Fiber: 3g* Carbs: 17g* Sugars: 0mg* Protein: 3g* Points+: 4*
Healthier Whole Wheat Pie Crust
Ingredients (makes 2)
- 2 ¾ -3 cups whole wheat pastry flour or white whole wheat
- 1 teaspoon salt
- ½ cup oil
- 1 cup milk
- Mix flour and salt together in a bowl.
- Pour milk and oil into a bowl, do not stir. Add all at once to flour. If using whole wheat pastry flour and dough is sticky, add ¼ cup more flour.
- Stir until mixed and shape into 2 flat balls. Wrap in plastic wrap and chill for ½ an hour.
- Lay one dough onto plastic wrap, sprinkle some flour on plastic wrap and on top of dough and lay another piece on top. Roll out with a rolling pin as large as your pie dish is. (see this post for pictures)
- Spray your pie plate with nonstick cooking spray, take the top piece off and flip over into the pie dish, pressing dough all around.
- Prick the bottom of the dough with a fork. Cut off the excess so the crust is flush with the rim.
- Save your second dough in the refrigerator wrapped in plastic wrap to use within a few days or roll out into a pie dish following same procedure as above and freeze into a Ziploc freezer bag for another day.
What healthy recipe will you make with this delicious crust?
Baking my crust in the oven! 🙂
What baking instructions do you suggest ? Temp, time, baking weights ?
What Baking time for the crust, do you recommend?
I can't have regular milk. Do you think I can make this with a non dairy milk such as almond?
I just made this crust and it is WAY too oily. I had to throw it away!! :O Such a pity, since it took me quite some time and now I can't bake the apple pie. Well, they say you learn by doing... as in trial and error, right?!
Hi, I'm going to make this crust (and your sugar-free apple pie! 🙂 but you don't mendion anything about how you bake the crust in the oven! How many degrees? And you bake it for how long?! Thank you!!
Well it depends on what your filling it with. Each recipe requires a different baking time.
Oh, alright! I thought you had to blind bake the crust first! So you don't bake it first, it will bake with the apple pie, right?
Thank you for the recipe! I was so surprised at how easy it was to roll out. My kids did not even notice that the pie was made with white whole wheat flour.
Did you use 1 and 3/4 cups flour and 3/4 cups water? Mine was like soup. I'm wondering if the recipe conversions were ok?
No the recipe is for 2 and 3/4 cups flour not 1 and 3/4 cups. No water in recipe at all. I used 1 cup milk.
I made mini apple pies this weekend for my kids lunch boxes. I used Coconut oil and it worked out great. It got really hard in the fridge, but it just needed to be worked a little before rolling out. Very healthy, and love that it can be used for sweet and savoury (minus sweetener). Will definitely be using this recipe again. Thanks
Hello, I am looking to make this recipe this weekend for my coconut cream pie. I am on a plant-based diet and wanted to find out if I can use nut-milk instead of diary?
I've not tried it but I don't see why it wouldn't work.
I made this pie crust recipe. it turned out great! I didn't use pastry flour though. I couldn't find it where I live. the crust did have a weird after taste but that's probably because of the quality of the flour I used.
I'm a bit confused - how long does this bake for and at what temperature?
And does this need to be pre-baked or can in be baked simultaneously as the filling?