100% Delicious Whole Wheat Pie Crust
Servings: 2 , 9-inch pie crusts
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 2 ¼ cups whole wheat pastry flour
- 1 tablespoon sugar or maple syrup see notes
- ½ teaspoon salt
- 2 sticks unsalted butter
- 5 tablespoons cold water
- 1 tablespoon vinegar
In a food processor, pulse the flour, sugar, salt and butter into the texture of little peas— you don’t want the butter all mixed in!
Mix in the cold water and vinegar. Pulse until the dough forms a ball.
Divide the ball into two balls, flatten each ball slightly, then wrap in waxed paper and place in a zippered bag.
Chill for 30 minutes in the refrigerator.
We recommend using organic ingredients when possible.
Cut the cold butter into small cubes to minimize the amount of processing needed! How? Cut the stick of butter in half lengthwise, then again lengthwise. Then cube butter into small pieces.
Less is more when using your food processor to make a pie crust. Go slow and DON'T over mix. When the dry ingredients + butter are coarse and resemble peas, STOP. Then making sure the pie crust forms a ball in the food processor is crucial. Add the last bit of cold water slowly and pulse. When ready the dough will literally come together to form a ball. Again, the less processing the better!
When using maple syrup instead of sugar, I suggest cutting back the water to 4 tablespoons to avoid a wet crust. Add the maple syrup to room temperature water. Then chill the maple syrup water for use in the crust. You can also opt for an organic blonde coconut palm sugar in the crust, depending on your food values. For me, I consider this dessert, and I don’t eat dessert very often. So, I'm okay using a little sugar. When I buy sugar, though, it’s organic, fair-trade, sustainable, and unbleached.
Don't have white vinegar on hand? Vodka makes a great substitution!