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In the world of pastry and baking, there’s something truly magical about creating your own pie crust. The flaky, buttery layers enveloping a delicious filling can transport us to a place of pure joy. Today, I want to show you how to make my homemade butter wheat pie crust recipe. This wheat crust adds a pleasant nuttiness and wholesome goodness to your favorite pies and pastries. It is a versatile crust for use in both savory and sweet applications.
Whole Wheat Flour
I’m passionate about quality ingredients and love making things from scratch. That’s why I enjoy grinding wheat berries to use in my baking. If you’re wondering, I use a KitchenAid flour grinding attachment to grind my flour. This simple step enhances the flavor profile of my baked goods. Since I bake bread often, I use a ton of flour during the month. Grinding flour helps keep my costs down. Don’t worry if you don’t have access to freshly ground flour; store-bought whole wheat flour works perfectly fine.
Embracing Whole Grains
My family prefers the flavor that whole grains provide. So it is a win that they are more nutritious as well. Whole wheat flour retains the bran and germ of the wheat, which contain essential vitamins, minerals, and fiber.
Whole Wheat Pie Crust’s Versatility
The flaky texture and distinctive flavor of this crust complements both sweet and savory fillings. I like to use this crust for classic fruit pies, quiches, tarts, and pot pies. You’ll want to double the recipe when making pies that require a top and bottom crust. I tend to double the recipe and freeze to have on hand when I want to save time.
The Art of Cold Pastry Making
Cold ingredients are essential when making pastry—this butter wheat crust recipe is no exception. Chilled butter and ice-cold water help create those coveted flaky layers. By keeping the ingredients cold, you allow the butter to remain solid until it melts during baking, resulting in a tender and crisp crust.
Tip for Successful Crust Mixing
Try to incorporate a little ice water at a time. Whole wheat flour typically absorbs water more slowly than white flour so you’ll want to give it time to do so before adding more. That said, whole wheat flours usually need more liquid than non-wheat flour. So you may need more water to get it to the firm play-dough-like consistency you’ll need to roll it later. Be patient! And if you over-hydrate, sprinkle in a bit of extra flour. However, try not to over-mix the dough or it will become stiff and lose its buttery flakiness. I know! So many things to remember. Make this often enough and it will become second nature—I promise!
Whole wheat flour requires more liquid than white flour because it contains more bran and germ, which absorb moisture more readily. The bran and germ in whole wheat flour are rich in fiber and fat, both of which have a higher capacity to absorb water compared to the starch found in white flour. Additionally, whole wheat flour tends to produce a denser dough because of its higher protein content, so extra hydration is needed to ensure that the gluten network is properly developed and the dough has the right consistency.
Finally, make sure to give your dough ample time to rest before you roll it. This will allow the gluten to relax and your crust will have a better texture as a result.
Storage and Freezing Options
Once you’ve mastered the art of our wheat pie crust, you may find yourself wanting to make extra or prepare it ahead of time. The dough can be tightly sealed in plastic wrap and refrigerated for a few days. Alternatively, freeze the dough tightly wrapped in a freezer-safe bag, for a few months. Having pie crust on hand opens up a world of spontaneous baking adventures.
Whether you grind wheat berries or opt for store-bought flour, this homemade butter whole wheat pie crust recipe brings a touch of wholesome goodness to every bite. So, roll up your sleeves, dust your countertop with flour, and enjoy some good old-fashioned pastry making. I hope you enjoy it as much as my family does!
Butter Wheat Pie Crust
Equipment
Ingredients
- 180 grams whole wheat flour
- 150 grams all purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon fine sea salt
- 8 tablespoons butter
- 4 tablespoons ice water
Instructions
- Cut the butter into small cubes and add them to a mixing bowl (optional: place the butter in the freezer while you measure the next few ingredients).
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, and salt. Stir them together until well combined.
- Add the cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the flour-butter mixture. Pour most of the ice water into the well.
- Using a fork or your fingers, gradually incorporate the flour mixture into the water until the dough starts to come together. Be careful not to over mix. Use more water if the dough is too dry.
- Optional: Transfer the dough onto a lightly floured surface. Using the heel of your hand, press the dough firmly and quickly across the surface to smear the butter and create streaks of flour. This is called the fraisage technique.
- Gather the dough into a ball, then flatten it into a disk shape. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to firm up.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit your pie pan. Roll from the center outward, rotating the dough occasionally to ensure even thickness.
- Carefully transfer the rolled dough to the pie pan, gently pressing it into the bottom and sides. Trim any excess overhang and crimp the edges as desired.
- If your recipe calls for a pre-baked crust, prick the bottom with a fork and bake in a preheated oven according to your specific recipe instructions. If using the crust for a filling that requires baking, follow your recipe accordingly.
Notes
- COLD Ingredients Matter: Ensure that your butter and water are very cold. Cold ingredients help create a flakier crust. You can even chill the flour in the refrigerator for a short time before using it.
- Smearing Butter Into Flour: The fraisage technique used in this recipe helps create layers in the dough, resulting in a tender and flaky crust. Take care not to overwork the dough during this step.
- A Little Liquid at a Time: If the dough feels too dry and crumbly, you can sprinkle a little more ice water, a tablespoon at a time, and incorporate it until the dough comes together.
- Crust Decoration: For a more decorative edge, you can use a fluted pie crust cutter or the tines of a fork to create patterns along the crust’s edge. If you don’t have a specific pie recipe in mind, you can blind bake the crust by lining it with parchment paper and filling it with pie weights or dry beans. Bake it in a preheated oven at 375°F (190°C) for about 15 minutes or until lightly golden, then remove the weights and continue baking as needed.
- Pot Pie Recipe: This crust is great for our Chicken Pot Pie
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