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!
Nutrition Info
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
[sc:Ziplist]
Ingredients (makes 2)
- 2 ¾ -3 cups whole wheat pastry flour or white whole wheat
- 1 teaspoon salt
- ½ cup oil
- 1 cup milk
Directions
- 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?
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Yaffa Nussbaum
I can't have regular milk. Do you think I can make this with a non dairy milk such as almond?
Thanks,
YN
Brenda
sure
Lynn
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?!
Lynn
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!!
Brenda
Well it depends on what your filling it with. Each recipe requires a different baking time.
Lynn
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?
Denise
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.
bonnie prestin
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?
Brenda
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.
Alexandra
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
Nana
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?
Brenda
I've not tried it but I don't see why it wouldn't work.
Aseel
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.
Ksenia
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?
Thanks!
Rina
Do you use whole milk and if so, would skim milk work?
Brenda
I use 1%, not sure about skim.
Sharon
This is my go to crust for my chicken pot pie! I make this because it is a great whole wheat recipe that tastes great. Thank you for the recipe. I throw all the ingredients into my blender with a dough blade and then I let the dough sit over night in a ziplock.
Sharon
I made a chicken pot pie and it came out great. This recipe is perfect for a healthy whole wheat crust. I will definitely be using this recipe again and again. Thank you!!
Renee
I made your pie crust for my chicken potpie last night with whole wheat pastry flour. My crust came out dense and flavorless. I attempted to make individual pies in a large muffin pan. I'm wondering if that messed the flavors up?
Brenda
Did you sub any ingredients in the dough?
Ashley
One of my daughters has a milk protein allergy, so I tried this recipe tonight using almond milk. It turned out great! The rest of the family couldn't believe how good it was! Love that it is healthier too! Thanks for the recipe! Just wanted others to know they could use a milk substitute to make this dairy free too!
Adriana
I just found this great recipe for a pie crust. My question to you is could i substitute oil for coconut oil? Thank you
Brenda
Oh yes that would work fine.
Jane
I'm planning on making an apple pie for a dinner party this Sunday. Our family is rather health conscious and won't touch an oily-buttery pie crust. Is this recipe flaky and crispy? I want to make something both my family and guests can enjoy.
Brenda
It' is nice and flaky, not oily at all.
Jane
Hi Brenda, I just tried your pie crust recipe this morning and made mini tartlets with Christmas mincemeat, chocolate, and lemon cheesecake filling. They're delicious! Can't believe how much less oil there is compared to a traditional flaky pie crust. THANK YOU for sharing this wonderful recipe.
Brenda
Oh thank YOU for coming back to share that! I'm so happy you liked the recipe!
Carrolyn
I made this dough today for my chicken pot pie, it was delicious. I've already
recommended this recipe to a few friends! My children enjoyed it as well, my 2
youngest can get picky. But no fusses tonight. Thanks!!
Brenda
That's wonderful to hear, love when the picky ones are won over!
Christine
Hey! Planning on using your recipe this weekend. I saw another similar recipe that used a banana instead of oil. Reviews said that the crust came out pretty hard, but most people didn't mind. Do you think it would work if I used half a banana and half the amount of oil in this recipe? I want to make it with as little fat as possible, but not if it won't turn out great. Also, I've always wondered, is salt used just for the flavour or does it have a chemical reaction type purpose as well? Thanks so much!
Brenda
I would suggest trying it with applesauce as opposed to banana. I definitely used applesauce in many recipes to replace oil and it works great. Not sure on the banana idea. Please let me know how it goes.
Elisa
Your recipe has reached Sweden
and I can put my try with it in three words:
I love ya!
I used spelt wheat (or maybe you call it dinkel like here?). Sooooooo good! Will save this recipe and try it with different kinds of flour and for different dishes.
Used olivoil, the only oil I had at home, and it worked fine.
THANKS!!
Sandra
This is a great find! Can't wait it try.... Can I just store it as a ball in the freezer? Or do you have to store it rolled out?
Would be great to find a place that would sell some thing like thus pre-made
Finally I plan to use it with a fruit tart, what do you think?
Brenda
I stored it as a ball and thawed it overnight. Fruit Tart sounds great!
Ben
How manu inches are your 2 pie crust pans?
Danielle
I found your recipe when I searched wheat pot pie crust, hence the dish I am making is a turkey pot pie. This dough came together quickly and was easy to work with. Pot pie in the oven so we'll see how it turns out. Thank you for sharing this recipe 🙂
Lisa
Do you think coconut oil would work in this recipe? I've just started using it and I like to try it out in different things!
Brenda
Yes I think you could try it.
Anna
I am going to try to make this over the weekend. Do you think regular whole wheat flour would be ok? I'm not sure I know the difference between all the flour types yet. Also - do you just use vegetable oil? Or something different?
Brenda
I used canola, regular whole wheat is a lot denser and heavier but it should be ok.
Andrea
hiya!
Step one has me mixing salt & flour, but I don't see a qty of salt. How much do I add?
My other question would be: Do you think this could be made with whole wheat pastry flour?
Brenda
Thanks for letting me know! Yes, you can use whole wheat pastry flour as well. I will go add the salt amount now.
Heather
Oh my goodness - an oil based crust so much like my Nana's recipe. But with whole wheat flour. I will have to try this. Milk and oil are in different portions (your recipe has more milk and oil) - interesting to see how it rolls out. (maybe easier) Thanks for this twist!