Whole Wheat Pie Crust

Whole Wheat Pie Crust

Yield: one 10-inch pie crust

Download a printable version of the recipe here.

Tools: mixing bowl, bench knife, rolling pin

130g Mediterranean ‘00’ flour
61g Mediterranean whole wheat flour
3g Salt
157g cold butter
98g ice water

Dice the cold butter into small cubes and store in the fridge while preparing the water. Stir the salt into the ice water until thoroughly dissolved. Reserve in the freezer. In a large mixing bowl, measure both flours together. Add your butter to the flour mixture and break apart the pieces, ensuring all are coated. Pour the butter and flour mixture onto a work surface. Using a bench knife, cut the butter into smaller pieces until all the butter pieces are about the size of a dime. Take your rolling pin and roll over the mixture to achieve butter flakes in the flour mixture. Continue to roll the mixture while simultaneously scrapping bits stuck to the rolling pin. Once the butter is “rolled” into the flour (you should see large flakes of butter) scoop the mixture back into the bowl with your bench knife. Add the ice water a little at a time until it is completely incorporated. Bring the dough together with your hands until it forms a shaggy mass. Dump the dough back out onto the work surface and continue to press the dough together in an inward motion to form a dough ball. Be sure to not “knead” the dough as you are simply trying to bring the mass together. Once the dough holds its shape into a ball, take your rolling pin and gently press into the dough, forming a disk. Wrap in plastic food wrap and chill for at least 1 hour prior to use, or store overnight in the fridge. This dough can also be made ahead of time and kept frozen for up to 2 months in your freezer.

Baking instructions:

 For single crust pie/galette/crostata:  In a home conventional oven, egg wash the crust before baking. Bake at 425F for 10 minutes, lower to 400F for 25-30 minutes. Lower once more to 375F for the remainder time of 7-10 minutes or until golden-brown and delicious. Routinely check the crust for darkness and shield with foil, depending on your oven.

For double crust pie: In a home conventional oven, egg wash the crust before baking. Bake at 425F for 10-12 minutes, lower to 400F for 25-30 minutes. Lower once more to 375F for the remainder time of 15-20 minutes or until golden-brown and delicious. Routinely check the crust for darkness and shield with foil, depending on your oven.

Pro tips: Double the recipe if double crust/lattice work is desired. A single crust can be used in a 10-inch pie dish or as an open face rustic galette/crostata.