A tender, flaky whole wheat pie crust made without shortening. It’s the perfect all-purpose base sure to make any pie more delicious and nutritious!
One of the first things I ever learned to make was pie crust. I’ve known how to make it for as long as I can remember.
Every year, the night before Thanksgiving, we have Pie Night. Pie Night is a holiday on its own. It’s the night where the women (and some brave men) of the family get together, make all of the pies for the next day (usually about a dozen, all different flavors), and prepare whatever else can be made ahead (cornbread, crusty bread cubes, potato chopping, etc). Then we eat Build-Your-Own, which is basically a Chipotle Burrito Bowl before Chipotle was a thing. Then we keep on cooking. It’s really where I learned to cook. And still one of my most treasured memories.
I have attended pie night for as long as I can remember, and have participated in the baking of pies since my hands have been able to hold a spoon. So kind of a long time.
My Aunt Debbie always made the pie crusts. She would stand at the food processor covered in flour all night, rolling out crusts for all of the pies. And the crusts always turned out perfect. Flaky and soft, delicate, but not flimsy. Everything you want a pie crust to be.
Somewhere along the way, a “Pie Night Recipes and Other Trade Secrets” cookbook was made for all of the women in our family so that we all have a copy of all of the Pie Night recipes. I refer to it all the time for our classic family recipes.
Aunt Debbie passed away a couple of years ago, but we still have pie night. And we still use her pie crust recipe. It’s the only one we will ever use. It truly is the best pie crust ever.
The original recipe used Crisco shortening, but knowing what I know about trans fat, I now use coconut oil, which is not hydrogenated like shortening is. It results in the same flaky crust that is perfect. The only thing missing is the sweet loving touch of Aunt Debbie. I use white whole wheat flour in place of all-purpose flour for a delicious whole wheat pie crust, but you can use all-purpose if you’d like.
A tender, flaky whole wheat pie crust made without shortnening. It's the perfect all-purpose base sure to make any pie more delicious and nutritious!
- 2 cups white whole wheat (or all purpose)
- 3/4 cup butter or coconut oil, chilled
- 1 tsp salt
- 5 tbsp ice cold water (may need up to 1/2 cup)*
- In the bowl of a food processor, add flour, salt, and coconut oil.
- Pulse a few times until pea-sized pieces form.
- Slowly add 1 tbsp of water at a time, stopping when you fill up your spoon with water.
- Pulse and continue to add water until you've added the 5 tbsp or a ball has formed with the dough.
- Turn out the dough onto a floured surface. Cut the ball of dough in half into two smaller pieces.
- Roll out dough on top of saran wrap, one ball at a time, to form the crust. Turn out into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
- Continue with your pie recipe as intstructed.
- You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.
*The original recipes with all-purpose flour calls for 5 tbsp water. Whole wheat flour absorbs more water, so you will need to use more, up to 1/2 cup, added one tbsp at a time.