Whole Grain Pie Dough… No cardboard texture issues here!
Lately, I am finding myself eating a lot more.
I guess I can now classify myself as not only a person who eats because they are bored but as a stress-eater.
Because of this and my love for flaky pie crust and gooey brownies, I decided that my sweet tooth is too strong to ignore, I might as well make the baked goods I eat a tad healthier with whole grains and healthy fats.
Enter stage right: Whole Grain Pie Dough!
I don’t know if it is that I have been incorporating whole grains into baked good for a while now and I am just used to the taste of whole grains or if I genuinely like the taste of them but this whole grain baking isn’t as bad as a lot of people make whole grain baked goods out to be.
Give this pie dough a shot.
This one is still made with butter because butter is a healthy fat. I myself use grass-fed butter such as Kerrygold or Finlandia.
Feel free to experiment with Ghee or something else you prefer but note that your results will more than likely differ from mine.
Whole Grain Pie Dough
This whole grain pie dough can be used to make two single crusted pies, one double crusted pie or a whole bunch of mini pies! You can use it to make savory or sweet pies! Half the recipe if you just need one single crusted pie or only a few small hand pies.
- 2 cups + 2 tablespoons whole wheat pastry flour
- 2 tablespoon coconut sugar or unrefined sugar (plus more for sprinkling)
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cold
- 6 tablespoons cold water
- 1 egg white
- In a large bowl, mix together the flour, sugar and salt.
- Using a pastry cutter, cut the butter into the flour mixture until it looks course.
- Add water to the mixture, mix and form two balls of dough.
- Wrap balls in plastic wrap or parchment paper and chill in the refrigerator for at least 10 minutes.
- Once thoroughly chilled, remove the dough from the refrigerator and place onto a clean work surface, sprinkled with a small amount of flour to prevent sticking.
- Using a rolling pin, roll out the dough until it is spread to about 1/4th-1/8th inch thick.
- Use the rolled dough for one double crust pie, for two open single crust pies, or for small hand pies.
Single crust pies
- Grease two pie plates and line the plate with the dough.
- Trim any excess dough off and using your fingers, press the dough together or using a fork, press the end dough into the rim on the pie plate.
Double crust pie
- Grease a pie plate and line the plate with the dough.
- Trim any excess dough off. Fill the pie with your choice of filling and top the pie with the second rolled out crust. Using your hands, create a seal or using a fork, press down onto the rim of the pie plate.
Small hand pies
- Cut dough using a round or square cookie cutter for hand pies.
- Continue to cut until all of the dough has shapes cut into it.
- Remove the excess dough and repeat the rolling and cutting until all of the dough is used up.
- Fill with your choice of filling and place another half on top.
- Using a fork, seal the dough ends together.
- After sealing the pies, use a pastry brush and brush an egg white onto the tops and rims of each pie.
- If making an open pie, brush egg white onto the rim only.
- Sprinkle sugar onto the tops of each pie before baking.
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Amount Per Serving: Calories: 323Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 179mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.