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Today's Case

Wheat Pie Crust

Subject: Wheat Pie Crust
From: Hayden 
Date: 2/8/2023, 9:11 AM
To: Phaedrus 

On 2/7/2023 9:27 AM, Hayden wrote:


Would you be interested in a wheat pie crust recipe? Its 1/2 & 1/2 wheat 
and white flour. It has a nice nutty flavor. It goes pretty well with 
Coconut Cream Pie. I happened to try it on a whim. I just used what I 
already had on hand. I wouldn’t change it much the next time I tried it. 
It worked pretty well for me.
Just wondering.


Hi Hayden,

Sure! Send it on. I'm sure my readers would appreciate it.


This recipe may interest some people. I like it fine.

Wheat Pie Crust:  (1/2 wheat and 1/2 white flour) (2/1/23) 

I made up this crust just from ingredients I had on hand. Good if it is made nice and thin. 
It gets hard if it is thick. Gives off a nice nutty flavor.

Do not turn the 1-inch hangover of dough under the edge of the crust to crimp. Cut it off. 
Keep the edge thin; it gets too hard. Just crimp what is there.

Crumbles slightly when it is rolled out; just slightly. Tears rather easily when placing it 
into the pan. Just be cautious. Lightly shove it back together somewhat.

The extra small pinch of salt helps the taste. Requires a little extra crust to fill the pan; 
it doesn’t stretch at all. Shrinks about the same as regular crust. Takes 15-20 minutes longer 
to pre-bake than a regular pie crust. I don’t know how long it would take to bake with a pie 

It has been tasty with a Coconut Cream Pie. I don’t know how it would taste with a double-crust 

Wheat Pie Crust 

9-inch pie, 1-crust, (not deep dish):
There will be some dough leftover. Bake 4 or 5 cinnamon-sugar mini-cookies with it; 
about 12 - 16 mins. 

            1/2 C. whole wheat flour, 1/2 C. white flour
            1/3 C. shortening and chilled butter
            mixture (replace 2 t. of shortening with 2 t. chilled and diced butter; 1/3 C. total)
            1/2 t. salt (+ extra small pinch for the wheat crust)
            1/3 C. ice water (5-6 T.)

Preheat the oven to 375° (unless the dough is not going to be baked right away).
Whisk flour & salt…Add shortening & butter mixture…Cut in until crumbly (a fork and/or your 
fingertips work great). Add enough cold water (approx. just less than 1/3 C.) to moisten all 
the dough…Stir about 18-20 strokes. Stop. Add a little more water, if necessary, to make the 
dough moist and soft; in only about 3 more strokes. (Leaving a little flour loose in the bowl 
is better than over-mixing.) Pour the dough and any leftover loose flour out onto a floured 
surface. Work a little extra flour into the dough when it is on the board; if it is too moist; 
in only about 3 more strokes. Mash the dough together lightly into a disk, gathering up some 
of the loose flour (not all)…Wrap in plastic wrap & place in frig to cool for about 1 hr.

Roll out on a floured surface, with flour on top of the dough and flour on the rolling pin. 
Add a little more flour as needed. Lightly shove any dough back together if it separates. 
Using a pastry scraper, lift ½ of the dough up and fold it onto the other half (fold it into 
quarters if the wheat crust is tearing). Place the dough into the pan, gently opening it up 
into the whole pan. (I use a butter knife to help me.) Allow the dough to settle into the 
corners (push and jiggle it lightly). Do not stretch it to fit, that causes the dough to 
shrink while baking, plus the wheat crust will tear. Again, lightly shove any dough back 
together if it separates.Trim the hangover edges off  the wheat crust completely; do not 
tuck the dough under the edges. Crimp just what is there. The crust is good if it is thin. 

For a pre-baked pie shell (as for Coconut Cream pie):
Dock the dough and pre-bake for 25 -28 minutes. Fill according to your pie recipe.

For an unbaked crust (as for Pecan pie):
I don’t really know yet. The crust probably needs to be baked alone for 15 minutes (that will 
partially bake it) then filled.

For a double crust pie:
I probably wouldn’t do it. I think it would bake up too hard and have too much wheat flavor.

Additional note:
I have just discovered that for a single pie crust using all white flour: replace 2-3 t. of 
the white flour with whole wheat flour. That creates a quite nice lightly brown mixed-looking 
pie crust.

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