Sprouted Whole-Wheat: Flaky & Buttery Pie Crust

wholewheatpiecrustrecipePie has always been one of my least favorite things to make. I used to absolutely despise making pie crust but as the years have gone by I have mastered it well enough to do it mindlessly. I still kind of hate it, but it annoys me slightly less than it used to. This recipe isn’t overly complicated, it’s a pretty basic recipe that I can throw together with ease. This whole wheat pie crust is perfectly rich, flaky and buttery. It’s pretty easy to work with, but it is slightly harder to shape and roll out because it does have a crumble factor. For savory pies I substitute homemade lard for butter, if you have a mild tasting lard it can absolutely be used for sweet or savory crusts.


Sprouted Whole-Wheat: Flaky & Buttery Pie Crust

Using a little sprouted wheat or whole wheat flour really gives your pies some wholesome, hearty, toasty character. You can use spelt, rye, flax, kamut or any other whole grain flour you enjoy the most. I use this ratio of light flour and whole flour for a crust that is slightly easier to work with. It’s not entirely “whole wheat” but if you up the quantity of whole meal flour the dough becomes much more crumbly and a lot more pesky to work with. You can swap the quantity of whole wheat flour around with the all purpose or even use all sprouted whole wheat flour but for best results this will only work well with a single bottom crust. (A double crusted pie with a lid or lattice does not work so great with such a dense dough.)

Recipe Can Be Doubled or Multiplied Further as Needed

Single Crust-

  1. Combine flours, sucanat and sea salt.
  2. Using a fork, pastry cutter or your finger tips, crumble together the butter and flour mixture. Avoid using the palms of your hands, they will warm your butter.
  3. Once your mixture is crumbly but still coarse (almost like wet sand but with pea sized butter clumps) add water one tablespoon at a time.
  4. Stir the mixture with a spoon or fork until it just comes together.
  5. Smoosh your dough into a ball. If it breaks apart and crumbles, add a smidge more water.
  6. Now this is where I stray from conventional pie makers: Roll your crust before refrigeration. I have found that chilled dough is a real pain to deal with. This crust is very forgiving and easier to work with if rolled out immediately. If you are preparing this crust for later use you can seal it and store it in the refrigerator or freezer until needed.WHOLEWHEATPIECRUST

– When (if) the dough cracks or breaks, you can just mend it back together. Roll crust out to fit your 9-10″ pie plate. Place the crust into the plate and trim excess from around the edges. (The excess can be smooshed into the pie crust that will be covered by filling) Press down around the rim with a fork or use your favorite technique to ruffle the edge. Refrigerate for at least 20 minutes before baking.

Blind Baking- Place Parchment into your chilled crust and fill with rice, beans, pennies etc. (Or pie weights if you have them) Bake for 10 to 15 minutes at 425°F. Gently lift out the parchment and rice or weights and bake for an additional 5 minutes. (Or until the middle looks dry and golden. If the edge starts to burn, cover it with foil or a trimmer)


  • Although I do not refrigerate my dough before I roll it out I DO refrigerate it before baking. A chilled dough will turn out flakier and it is less likely to slump down and shrink when baked.
  • I exclusively buy salted butter, if you don’t purchase salted butter but appreciate the contrast of salty and sweet be sure to add some extra salt to your pie crust.
  • You can use a food processor but I prefer hand blending, it’s faster, less clean up and it is easier to avoid over mixing this way.
  • If you are preparing extra pie dough for freezing flatten dough into discs and individually portion the crusts by wrapping a single crusts worth of dough in plastic wrap, wax paper or parchment. Package wrapped discs into an airtight container or baggy. Thaw for about an hour before needed.