Flakey, Whole Wheat Pie Crusts

Double Whole Wheat Pie Crust
Makes two deep dish pie shells

1 Cup Freshly Milled Hard White Wheat Flour (sifted)*
1 1/4  Cup Freshly Milled Soft White Wheat Flour (sifted)*
1 tsp sea salt
1/3 C cold, hard butter
1/3 C cold, hard coconut oil
6-8 TBS very cold water

Sifting takes out some (not all) of the husk helping the crust hold together better.  It is optional, but keeps crust from crumbling too badly if not sifted.

Combine flour and salt in a bowl.
Cut in cold butter and cold coconut oil (at the same time) until fine and crumbly
Ad water one TBS at a time while stirring with metal spoon to combine.
When dough forms a loose (still slightly dry) ball stop adding water.
Hand knead just slightly in bowl until all of it sticks together.
Too dry (not sticking) add another TBS cold water.
Too wet (gooey) add a TBS flour.

Divide dough into equal halves, wrap in saran wrap and refrigerate for 15-30 minutes*

Just before baking the pie…. roll out on floured surface and use as directed in pie recipe.

For an empty shell – usually it bakes at 375-400 for 15 minutes.

If wanting only one crust – please note this recipe freezes well in plastic wrap for an easy ready made crust next time.


Tips & Ideas…
  • Cube the butter & coconut oil first
  • Keep butter & coconut oil in the fridge until the last minute.
  • Pulse food processor “S” blade to cut in butter/oil.
  • Use same crust to make “Pop-tarts” just bake flat.
  • Use crusts in muffin tins for smaller servings.
  • Use for both sweet and savory pies or top a pot pie.
  • Make several and pop them in the freezer.
  • Bake directly from freezer to oven for crispiest crust.

About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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