Let’s be honest right from the start – pie crusts are tasty, but they are neither healthy nor easy.
BUT sometimes you have to make a pie crust. Like when it’s Thanksgiving. And sometimes you’re serving that pie to people beyond your immediate family, who may not appreciate a paleo or grain-free pie crust. So you have to make a regular pie crust.
I’ve found one simple swap that makes the pie crust healthier than normal, without really changing the flavor or texture. Use whole wheat flour. I’ve been making pie crusts with whole wheat flour instead of white flour for years, and no one seems to notice. Yay!
As far as making this recipe easier… well, I haven’t figured that out yet. The recipe itself is actually not that difficult, but it does take a certain amount of time and energy. So I don’t make pie crust all that often – just when required for certain holidays.
WHOLE WHEAT FLOUR: I’ve mentioned this before – the type you use is important!!! I have tried a lot of different whole wheat flours, and my favorite is Montana Wheat Prairie Gold flour. It’s very finely ground, which I have found is VERY important in baking. Whatever brand you use, be sure that it is finely ground flour.
Try these other quick and easy whole wheat recipes:
Whole Wheat Pie Crust (9-inch)
1 C whole wheat flour
1 tsp salt
1/2 C shortening
1/4 C cold water
1. In a small mixing bowl, combine the flour and salt.
2. Add the shortening and combine well, until you have a crumbly mixture.
3. Add the water and mix until well incorporated. You want the dough to hold together, but not be too sticky. If necessary, add a tablespoon of water or flour to achieve the right consistency.
4. Prepare a clean flat surface with cooking spray or flour. Roll the dough into a circle, about 1/8 inch thick.
5. Use as desired.
This recipe was adapted from here.