This has got to be the flakiest pastry I have ever made, especially for a whole wheat pie crust. The pie crust is similar to a Danish pastry but not so labor intense. Plus it’s healthy. Since there is no sweetener, it can be used for sweet and savory dishes.
Now I have to be honest. For many years I used only whole wheat flour. And yes, you guessed it, my pie crust was always thick and heavy. At long last, I decided that it was time to step up to the plate and change my recipe.
To get a flaky wholewheat crust you need to use wholewheat pastry flour and also other flours that are not so dense. Moreover, if you want a crust similar to a Danish desert then make sure and use Cold water and butter. You also want to keep a few small chunks of butter in the dough. For when the crust bakes, the butter melts, giving you amazing results. This is the secret of a nice flaky crust.
Note: There are links within this post that we can earn a commission on. This is how we keep our site free for you! So we really appreciate you purchasing through our links.
- * 1 ½ cups whole wheat pastry flour plus more for dusting
- * ½ cup rice flour
- * ½ teaspoon rock or Himalayan salt (fine grind)
- * ½ teaspoon aluminum-free baking powder
- * 1 cup unsalted butter, very cold
- * Approximately ½ cup ice water
- * 2 TBLS butter
- Sift flour by using a fine mesh flour sieve/sifter
- In a large bowl combine whole wheat and rice flour, baking powder and salt.
- With a fork, cut in butter
- Add water slowly. Do not add the water all at one. Keep adding until you have a pliable ball of dough. Depending on your flour, you may need to add more or less water
- Make the dough into a ball and chill in the refrigerator for 20-30 minutes. Make sure and cover the dough so it doesn’t form a dry skin
- Roll dough out onto a lightly flowered surface. Don’t forget to dust the roller. Dot the dough with the extra 2 TBLS of butter. Roll the dough up into a jelly roll. Cover and chill again for at least 20 minutes
- Divide dough in half. Refrigerate ½ the dough until ready to use. The dough also freezes well if you do not need it now
- Roll out the dough onto a lightly floured surface. This recipe yields two 8 inch pie crusts
- Diet Type: Vegetarian
- If you are tempted to use a food processor or mixer, Please Don’t. When it comes to winning the flaky war, mixing by hand always wins. That’s because a food processor or mixer overworks the dough. It is near impossible to overwork dough that has been done by hand.
- Also, if you desire a golden crust then use an egg wash before baking. This is for a nice top layer crust.
To Make Cooking Easier