This whole wheat pie crust recipe is a very simple dish to make. It comes together quickly and there are only about a million different things you can do with it.
Since this is a basic dough, there are tons of things you can do with it. If you will be making a pie, you could add cinnamon or another complimentary spice to the dough, and use olive or safflower oil.
If you are making something savory, like the Pesto Quiche With Sun Dried Tomatoes I made a little while back, then try mixing in some Italian spice or garlic into the dough, and use olive oil.
Pie crust doesn’t have to be boring. You just have to get creative. But stay light on the spices so they don’t overpower what you are filling the crust with! About 1/2 tsp. per batch of dough. This extra spice should compliment the finished dish, not overwhelm it.
The great thing about pie crusts, is once they are filled, you can pretty much freeze any recipe you’ve made to keep on hand for one of those busy work nights. Or, just freeze the dough in the pie tin if you prefer a more “fresh” approach. Fill it last minute, pop it in the oven, and you’ve got a quick meal any day of the week!
I should mention that I’m adapting a recipe I found on the AllRecipes.com site. Why reinvent the wheel? Especially if it’s a good wheel.
VEGAN PIE CRUST RECIPE
If you want to turn this into a vegan pie crust, it’s super easy! I’ve made it both ways and it turns out super well either way. Simply substitute the regular milk for unsweetened almond milk and you’re good to go!
HOLIDAY PIE RECIPES
WHOLE WHEAT PIE CRUST RECIPE:
This easy-to-make, clean eating pie crust recipe is not only more nutritious than most thanks to being whole grain, it's also really delicious! It's a heartier crust than store-bought, but it has a really nice flavor that compliments any filling. This recipe makes enough for two pie crusts so the data below is for both of them cut into 8 pieces.
- 2 3/4 cups whole wheat pastry flour (affiliate link) plus extra on reserve
- 1 tsp. salt
- 1/2 cup oil
- 1/2 cup milk (any type except coconut milk - it's too thick)
First, prepare your pie tins.
Spray your tin with a coat of spray-on oil from an oil sprayer, or use your fingers or a paper towel to spread the oil over the pan.
Add about 1/8 cup whole wheat pastry flour to your tin from your reserve flour (not from the 2 3/4 cups for the crust)
Shake your tin around until the flour completely coats the surface of the pie pan. Then set it aside.
Next, make the dough.
Put flour and salt into a mixing bowl and mix.
Measure your milk and oil into the same cup.
Mix well by hand until you have a firm dough. It takes some doing, so don’t give up.
Place your dough on a large piece of parchment paper. Flatten slightly with your hands or rolling pin, and then place another large sheet of parchment paper over the top so the dough is sandwiched in between. Roll with your rolling pin until your dough is about 1/8 in to 1/4 inch thick. You may need to lift the parchment occasionally or flip the whole thing over to get rid of wrinkles in the parchment.
Remove the top sheet of parchment, and roll out any wrinkles left in the dough by the parchment. You should have a nice, even and smooth piece of dough. Divide your dough in half.
Place your tin upside down on your dough. Flip the whole thing over, and mold the dough into your tin, being careful not to rip the dough.
Cut the excess dough around the edge of the pan. Keep your knife upright so you get a nice even cut. Crimp with a fork, and then place the whole thing in a large zip lock bag. Place in the freezer and you’ve got Clean Eating Pie Crust any time you need it!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.