Easy Whole Wheat Pie Crust For Double Crust Pies

I like using a mix of all purpose and whole wheat flour in my pie crust since it adds a little extra flavor. And since my husband loves pie more than anything else, I wanted to be sure that I have a technique to do it that doesn’t make me nervous. I use this method, which uses a food processor to perfectly make the dough without overworking it, and a simple press-into-the-pan method that avoids too much rolling. This is perfect for making Thanksgiving pies, Cranberry Apple Pie, Butternut Squash Pie, Easy Pumpkin Pie, or anywhere you need a crust pie recipe.

Whole Wheat Pie Crust in the Food Processor

I know there are some pie purists who prefer to make pie crust by hand, and while I do it that way sometimes, I find that using a food processor makes it really easy—especially if you aren’t so used to working with this sort of pastry. Sign up for our email updates to get tips and ideas sent to your inbox. And when you have kids around who may want to help press the buttons!

Ingredients You Need

To make this Whole Wheat Pie Crust recipe you’ll need the following ingredients so you know what to have on hand.

All-purpose flour and whole wheat flour: I use a combination of the two to deliver the best texture and flavor. Cold unsalted butter: This will be worked into the flour to create the dough. This really does work best if your butter is cold. Salt and sugar: To balance the flavors of the dough. Cold water: A little liquid helps to bring the dough together.

Step-by-Step Instructions

Here’s a look at the process for getting the Whole Wheat Pie Crust dough ready to work with. Scroll down to the bottom of the post for the full recipe. TIP: Press the dough into a ball and wrap it in plastic wrap if you aren’t quite ready to use it. Store it in the fridge until ready to use.

How to Assemble Whole-Wheat Pie Crust Step-by-Step

And here’s what you do with the dough once you have it ready. TIP: If you’d like to have a shiny top crust, you can brush with a little whole milk and sprinkle with sugar before place into the oven.

Can I make this pie crust ahead of time?

Yes, you can make it the day before and cover it well and place it into the fridge. The top ball of dough will need to sit at room temperature for about 30 minutes to soften enough to roll it out.

Best Tips for Success

Use cold butter to ensure that the dough holds together well. Try not to overwork the dough so it stays flakey, rather than chewy. You can brush with a little whole milk and sprinkle with sugar before placing into the oven for a shiny crust. Use a pie crust shield to keep the edges from browning too deeply if desired. Use in my Cranberry Apple Pie recipe.

I’d love to hear your feedback if you try this recipe, so please comment and rate the recipe below!