The Best Flaky Pie Crust Recipe with Whole Wheat

There are few things more satisfying than when your fork breaks through a perfectly flaky pie crust. That distinctive crunch followed by the delicate layers shattering beneath your fork is the hallmark of pie-making success. But if you’re like me, trying to use more whole grains in your kitchen, you might wonder: can a whole wheat pie crust ever achieve that same dreamy flakiness?

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases

I’m here with good news. After countless flour-dusted afternoons in my kitchen, I’ve perfected a whole wheat pie crust that doesn’t compromise on texture or flavor. Whether you’re a homesteader freshly milling your own grains or simply looking to incorporate more whole foods into your baking, this recipe will change how you think about whole wheat pastry forever.

Why Whole Wheat Pie Crust Deserves a Place in Your Recipe Box

Conventional wisdom has long held that whole wheat flour produces dense, tough baked goods. This reputation has some basis in reality—whole wheat does behave differently than all-purpose flour—but with the right technique and understanding, it can yield results that are just as delicious, with added nutritional benefits and a wonderful nutty depth of flavor.

For those of us who mill our own flour, there’s the added satisfaction of creating something truly from scratch. And if you’re buying pre-milled whole wheat flour, you’re still making a choice that gives your carbs a purpose!

Understanding Whole Wheat Flour for Pastry

Before diving into the recipe, let’s understand what we’re working with:

Whole wheat flour contains all parts of the wheat kernel—the bran, germ, and endosperm. The bran and germ provide fiber, nutrients, and flavor, but they can also interfere with gluten development, which is essential for structure but needs to be limited for tenderness in pastry.

There are several types of whole wheat flour to consider:

• Regular whole wheat flour: Made from hard red wheat, it has a robust flavor and higher protein content
• White whole wheat flour: Made from hard white wheat, with a milder flavor but similar protein content
• Whole wheat pastry flour: Made from soft wheat varieties, with lower protein content ideal for pastry
• Freshly milled flour: Can be made from various wheat berries according to your preference

For pie crust, whole wheat pastry flour or freshly milled soft wheat berries are ideal, but this recipe includes adjustments that make it work with any type you have on hand.

The Secret to Flaky Whole Wheat Crust

The most important rule in making any pie crust is keeping your ingredients cold—this becomes even more crucial with whole wheat flour. The bran in whole wheat can absorb more moisture and warm up more quickly during handling, so extra precautions are necessary.

If you are freshly milling your flour, you MUST chill your flour first before using. When you mill flour it produces heat and leaves you with warm flour. Just put this in the fridge or freezer for 10-15 or until it feels cool or simply room temperature.

The Best Flaky Whole Wheat Pie Crust Recipe

Ingredients

• 2 1/2 cups (363 grams) of whole wheat flour
• 1 1/2 teaspoon of salt
• 2 sticks of butter (226 grams), cut into small cubes and chilled
• 8 to 10 Tablespoons chilled water

Equipment

• Grain Mill
• Soft White Wheat Berries
• Food processor with steel blade (or pastry blender)
• Digital scale (recommended for precision)
• Large bowl
• Plastic wrap
• Rolling pin
• Bench scraper
• Pastry brush
• Pastry Mat
• Pie plate, this is the one I have!
• Parchment paper
• Pie weights (if blind baking). You can also use foil and dried beans or uncooked rice.

Use code “FLOURBARN” to get $20 off a NutriMill Classic Grain Mill, NutriMill Harvest Mill, Bosch Mixer and more!

Instructions

1. Prepare Your Ingredients

The key to flakiness starts before you even mix anything:

1. Cube your butter and place it in the freezer for 15 minutes before starting
2. Measure your flour using a digital scale if possible (whole wheat flour can compact differently than white flour). I always weigh my wheat berries and then mill the exact amount of flour.
3. If using freshly milled flour, let it cool in fridge completely before using.

2. Mix the Dry Ingredients

In a food processor or large bowl, combine:

• Whole wheat flour
• Salt

Pulse briefly to mix or whisk by hand until well combined.

3. Cut in the Fat

Using a food processor (easiest method):

1. Add the cold butter cubes
2. Pulse in short bursts 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining
3. Do not overmix – those butter pieces are crucial for flakiness!

By hand:

1. Add cold butter to flour mixture
2. Using a pastry blender, cut in the butter until you have a mixture with pieces ranging from pea-sized to coarse crumbs

4. Add the Liquid

This is where whole wheat flour requires special attention:

Using a food processor (easiest method):

1. Turn on processor and slowly add the chilled water. Start with 8 Tb, and if still too dry add 2 more.
2. Pulse until fully incorporated. The mixture will be crumbly but will be able to be formed into a ball.

By hand:

1. Transfer mixture to a large bowl if you used a food processor
2. Drizzle 3 tablespoons of the chilled water over the flour mixture
3. Using a fork or danish whisk, gently toss the mixture
4. Add more water, 1 tablespoon at a time, tossing after each addition
5. Stop adding water when the dough just begins to come together when pressed between your fingers
6. Whole wheat flour often needs slightly more moisture than white flour—trust your hands over the recipe measurements

5. Form the Dough

1. Turn the mixture onto a lightly floured work surface
2. Gather the dough. If overly wet, knead a couple times to give more structure.
3. Form into 2 disks about 1-inch thick
4. Wrap tightly in plastic wrap
5. Refrigerate for at least 1 hour, preferably 2 hours (this rest is non-negotiable with whole wheat!)

6. Roll Out the Dough

1. Remove dough from refrigerator.
2. On a lightly floured surface, roll from the center outward, rotating a quarter turn after each roll
3. If the dough tears (more common with whole wheat), simply press it back together. Much easier if your have a pastry mat and pastry rolling pin cover.
4. Roll until you have a circle about ⅛-inch thick and 2 inches larger than your pie pan
5. For a double-crust pie, remove the other disc from fridge and repeat.

7. Transfer to Pie Pan

1. Using rolling pin, roll your dough onto the pin.
2. Unroll your dough onto the pie pan.
3. Press gently into the bottom and sides without stretching
4. Trim excess dough, leaving a 1-inch overhang
5. Fold the overhang under and crimp as desired

8. Final Steps

For a pre-baked crust:

1. Refrigerate shaped crust for 30 minutes
2. Prick bottom with fork
3. Line with parchment paper and fill with pie weights, dried beans or rice.
4. Bake at 400°F for 20 minutes
5. Remove weights and parchment
6. Return to oven for 5-10 minutes until golden brown

For a filled pie:

1. Fill as directed in your pie recipe
2. For double-crust pies, brush the edge with water before adding top crust
3. Seal edges and cut vents in top crust
4. Consider brushing with egg wash for a golden finish

Tips for Whole Wheat Pie Crust Success

Adjusting When Using Whole Wheat Flour

Working with whole wheat requires some adjustments to your technique:

1. Extra hydration: Whole wheat absorbs more moisture than all-purpose flour. Your dough should feel slightly more moist than you might expect with white flour.
2. Gentle handling: The bran in whole wheat can cut through developing gluten strands. Use a light touch when mixing and rolling.
3. Extended rest: Giving your dough ample time to rest allows the whole wheat to fully hydrate and the gluten to relax.
4. Temperature control: Keep everything extra cold—I even chill my flour and food processor blade when using whole wheat.
5. Blend smartly: If using a blend of flours, sift together thoroughly to ensure even distribution.

Troubleshooting Common Issues

Problem	Cause	Solution
Tough crust	Overworked dough or not enough fat	Handle minimally and ensure proper butter ratio
Crumbly dough	Not enough moisture	Add water 1 teaspoon at a time until dough holds together
Dough tears while rolling	Insufficient hydration or too cold	Allow to warm slightly and patch tears by pressing together
Soggy bottom	Filling too wet or underbaking	Blind bake before filling or bake on lower rack
Dense texture	Flour too coarse or overworked	Use finer-ground flour or handle more gently

Variations to Try

Once you’ve mastered the basic recipe, consider these delicious variations:

Sweet Options

• Add 1 teaspoon cinnamon and ½ teaspoon nutmeg for spiced pies
• Replace 2 tablespoons of water with maple syrup for subtle sweetness
• Add 1 tablespoon orange zest for citrus pies

Savory Options

• Mix in 1 teaspoon dried herbs or 1 tablespoon fresh herbs
• Add ½ teaspoon black pepper and a pinch of cayenne for a kick
• Replace up to 3 tablespoons of butter with olive oil for Mediterranean-inspired tarts

How to Freeze Whole Wheat Pie Crusts

Whole wheat pie crusts freeze beautifully, actually benefiting from the extra rest time:

Freezing Unbaked Discs:

1. Form dough into discs
2. Wrap tightly in plastic wrap
3. Place in freezer bag
4. Freeze for up to 3 months
5. Thaw overnight in refrigerator before rolling

Freezing Shaped Crusts:

1. Roll and shape dough in pie pan
2. Freeze uncovered until firm (about 1 hour)
3. Wrap tightly in plastic wrap and cover with foil
4. Freeze for up to 1 month
5. Bake directly from frozen, adding 3-5 minutes to baking time

FAQs About Whole Wheat Pie Crust

Can I use whole wheat flour instead of all-purpose flour for pie crust?

Yes! You can use whole wheat flour for pie crust with excellent results. For the best texture, either use whole wheat pastry flour (made from soft wheat) or adjust your technique as outlined in this recipe. The key differences include slightly more liquid, minimal handling, and proper resting time.

Can you make pastry dough with whole wheat flour?

Absolutely. While whole wheat pastry flour is ideal because of its lower protein content, any whole wheat flour can work with proper adjustments. The nutty flavor of whole wheat actually enhances many pie fillings, especially those with fruits like apples or pears.

How do you adjust when baking with whole wheat flour?

When baking with whole wheat flour for pie crusts, the main adjustments include: ensuring everything is properly chilled, handling the dough as little as possible, allowing for longer rest periods in the refrigerator, and accepting that the dough may be slightly more challenging to roll out and shape.

What is the most important rule in making a pie crust?

The most important rule in making any pie crust, but especially whole wheat, is keeping everything cold. Cold butter creates steam pockets during baking that result in flaky layers. With whole wheat, temperature control becomes even more crucial because the bran heats up quickly when handled.

How do you create a flaky pie crust?

Flakiness comes from proper technique: leaving butter in distinct pieces rather than fully incorporating it, handling the dough minimally to prevent gluten development, maintaining cold temperatures throughout the process, and giving the dough adequate rest time in the refrigerator.

Perfect Pairings for Your Whole Wheat Crust

The nutty, complex flavor of whole wheat crust pairs beautifully with:

• Dutch Apple Pie
• Maple Pumpkin Pie
• Brown Sugar Cinnamon Pop Tarts
• Mixed Berry Pie

Embracing Whole Grain Goodness

Mastering whole wheat pie crust opens up a world of possibilities for more nutritious, flavorful baking. The depth that whole grains bring to pastry is worth the small learning curve required to work with them successfully.

Whether you’re milling your own grains or simply looking to incorporate more whole foods into your baking, this flaky whole wheat pie crust recipe proves that you don’t need to choose between wholesome ingredients and delectable results. With practice, you might find that you prefer the character and complexity that whole wheat brings to your pie-making repertoire.

Have you tried making pie crust with whole wheat flour before? Share your experiences or questions in the comments below! I’d love to hear how this recipe works for you.