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Whole Wheat Pie Crust

This tender and flaky crust is made with wholesome whole wheat flour, lending the most delicious, nutty flavor. Perfect for pies, quiches, or tarts, this crust not only enhances the taste of your baked goods but also adds a delightful texture and a boost of nutrition. Enjoy the natural goodness and rustic charm that whole wheat brings to your baking.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 1 9" Pie Crust

Ingredients

  • 3 Tablespoons water
  • 2 teaspoons cornstarch
  • 1 cup + 1 Tablespoon Farmer Direct Foods Whole White Wheat Flour
  • 2 teaspoons granulated sugar omit for savory pies
  • 1/4 teaspoons salt
  • 10 Tablespoons salted butter, cold, cubed
  • 2 Tablespoons full-fat sour cream

Instructions

  • In a small saucepan, combine water and cornstarch. Cook on medium-low heat until gelled, stirring constantly. Chill in the freezer for 10 minutes.
  • In a food processor, combine the flour, sugar and salt. Pulse until just combined. Add the cornstarch mixture and pulse again until it is evenly distributed. Add the cubed butter and sour cream and process until a dough forms. Shape dough into a round disc and wrap tightly in plastic wrap. Chill for 1 hour in the refrigerator.
  • Lightly flour your disc of dough and gently roll out between two pieces of parchment paper, lifting the paper and flouring as needed to prevent sticking.
  • Lightly flour dough and gently roll around your rolling pin. Pick up your rolling pin and gently unroll over top of your pie pan. Trim the edges, leaving about a 1/2 inch overhang off the edge of the pie pan. Tuck the overhang under itself. Push your thumb into the thumb and pointer finger of your opposite hand and work your way around the entire pie.
  • To blind bake the pie: dock the crust with a fork and freeze for at least 15 minutes. Line the pie crust with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 25 minutes, remove the parchment and pie weights, baking for an additional 5-10 minutes or until golden. Cool pie shell completely before filling.
  • To bake with a filling: continue with your pie recipe as instructed.