Whole Wheat All Butter Pie Crust

I believe every baker needs a good pie crust recipe they can make. This one does not disappoint. This pie crust is perfect and flaky. This is the only pie crust you will every need it is truly amazing.It is perfect for those sweet desserts, but also can be savory too.

Lots of pie crust recipes call for shortening. In my journey of eating healthy I can not bring myself to use this ( even if it does make the crust flaky ). Well, this recipe has a secret ingredient to make this all butter pie crust amazing! You will need to use sour cream. You may have heard of this before, but it is the only recipe I will be using for all my holiday baking!

Also, the way to keep the nutrients up in your crust but still have it soft and not hard as a brick is to use a little cornstarch, and whole wheat pastry flour. I just recently started using this and it is amazing. If you don’t have this it is ok. I have had great success making it with white whole wheat flour.

Another way this pie crust is amazing is to use butter that is frozen. If you grate your frozen butter right into the dry ingredients it will ensure that your butter will not become warm as you finish the recipe.

I believe if you make this it too will become the only pie crust you will ever need.

Whole Wheat All Butter Pie Crust 

Note: You do not have to use whole wheat pastry flour. I have had sucess many times making this with white whole wheat flour. Also, freeze your butter  for about 15 minutes before grating it


1 1/3 cup plus 1 tablespoon whole wheat pastry flour, spoon and leveled

1 tablespoon plus 1 teaspoon cornstarch

1 tablespoon raw sugar

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, frozen

1/2 cup sour cream plus a tablespoon more or so


1. In the bowl of a food processor fitted with a steel blade or just a big bowl, combine the flour, cornstarch, raw sugar, baking powder and salt.

2. Grate the frozen butter into the dry ingredients and add sour cream. Process or stir briefly until the dough just begins to come together. If this takes more than 20 seconds or so then add more sour cream ( or you can now add a little ice water ), until the dough pulls off the sides of the bowl.

3. Line a work surface with plastic wrap. Turn the dough onto the plastic. Gently shape it into a 5 inch disk. Wrap the dough tightly and chill for at least 45 minutes minutesin the freezer. This dough can be chilled up to two days or frozen up to a month.

4. To blind bake ( partially bake ). Postion a rack in the lower third of the oven and preheat oven to 350. Wrap the entire. Frozen pie crust in aluminum foil and fill with cermaic pie weights or dry beans. Bake for 15 minutes. Carefully remove the pie weights and almunium foil from crust. Return to oven and bake 15 minutes more until pale golden and dry to the touch. You don’t want it to be soggy on the bottom.

A tutorial on rolling, trimming and crimping the edges.

Note: I learned this methhod in my Cook’s Illustrated Cookbook and wanted to share it with you. This will ensure that your pie crust comes out beautiful every time.

1. When ready to roll out, lightly flour a work surface. Unwrap the dough and start rolling from the center out rotating a quarter if a turn every 2 to 3 times rolling. Don’t over work the dough even rolling it! Try to be t it rolled out into a thin crust as quickly as possible.


2. Roll the dough back onto the rolling pin and roll it out over the pie plate and lift it up to put down in pan without smushing or smudging it.



2. Using sharp kitchen scissors cut the dough to 1/4 inch trim all the way around. Then fold the dough under itself to make it look even all the way around.



3 Using your index finger crimp the edges all the way around between the index finger and the thumb of your other hand. I could not get a picture of me using my hands, but it should look something like this.


Then you will have a beautiful pie crust!


4. Prick the bottom with the tines of a fork. Then, freeze like this for 30 minutes before baking.


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