I couldn’t fins Whole Wheat Pastry Flour in my store but I keep King Arthur 100% Organic Whole Wheat Flour in my freezer. Can I adapt the Whole Wheat Pie Crust recipe to use this flour?
Hi Margaret! If you use regular whole wheat flour vs. the whole wheat pastry flour, your crust will be more dense and have a more pronounced wheat flavor. However, that doesn’t mean it won’t be delicious! It just depends on what you prefer. You could also try doing 1 cup whole wheat plus 2 cups all-purpose flour. I hope that helps!
I love this pie crust. I made it tonight for a chicken pot pie and it was flaky perfection. I used 1 cup AP flour, 1/2 cup WW flour and 1 1/2 cup WW pastry flour. It was delightful. I am going to use the leftover pastry for apple hand pies.
I made this crust once with just all purpose flour and it worked swimmingly. Today I tried to make it with WW pastry flour and it was the driest dough I have ever worked with! Will definitely make again, but will stick to just all purpose flour so I don’t waste butter again ?
Hi Sarah! I haven’t tried that swap myself, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes! Whole wheat pastry flour is different from white whole wheat flour. It will work in this recipe, but it will result in a more dense and wheat-flavored crust. I hope this helps!
Not sure why you would put sugar in this pie crust. I am trying to find a good recipe for whole wheat pie crust to make individual pot pies to freeze and use, as needed. I am convinced I can make a better batch of pot pies than those frozen things at the store. But I can’t see having sugar in a pie crust for chicken pot pie.
Hi Bonnie! The sugar helps enhance the flavor of the pie crust and makes it more tender, but it does not make it taste overly sweet. I hope you enjoy the recipe if you try it!
Hi Lisa! You could certainly do it by hand using a pastry cutter, forks, or two knives. I find if I’m not using a food processor, a pastry cutter is the easiest. I hope this helps!
Hi Fay! Normally it’s written on the sticks of butter, but a stick of butter is typically 8 tablespoons. Also next to the ingredient in the recipe card, I’ve written that it is 1 1/2 sticks. Hope this helps!
Hi Gloria! Sorry to hear, it’s definitely because of the type of flour you used. If you use regular whole wheat flour vs. the whole wheat pastry flour, your crust will be more dense and have a more pronounced wheat flavor. However, that doesn’t mean it won’t be delicious! It just depends on what you prefer. You could also try doing 1 cup whole wheat plus 2 cups all-purpose flour. I hope that helps!
This was an outstanding, delightful pie crust! I made a strawberry rhubarb pie and it was the best ever. I did something wrong because although it was delicious, it was super fragile. I rolled out the bottom crust and when I tried to fold and lift into pie plate it tore easily. So it was kind of a jigsaw puzzle to assemble. I decided to make a lattice crust, because I didn’t want to patch the top, and was able to take strips that broke and just do my best. So it may not be the prettiest pie I ever baked, but it was hands down the nicest crust! Loved the flaky texture and amazing flavor! Thanks again Erin for another A+ recipe. Any suggestions regarding the breakage would be appreciated – too much water, too much processing…..?
Hi Marnie! So glad you enjoyed the recipe! Thank you for this kind review! If you have problems with it breaking while you roll it out, it’s likely too dry and can easily be fixed by sprinkling a little cold water over the dough.
This recipe has been on my list to try for ages with the healthy pot pie, and I think I might actually get round to it this week. Do you have any suggestions for how to make this dairy-free but still retain as much flavour as possible?
I followed the recipe to the T and it turned out fabulously! Flakiest pie crust I’ve ever made and it handled so well. I used Butter flavor Crisco for the shortening and to amp the butter flavor. I’m guessing the whole wheat pastry flour is the secret here? Anyway, kudos–this is now my keeper pie crust recipe. Oh, and I also froze half and it turned out equally well when I used it a month later.
Hi Erin.
I’m going to attempt this crust recipe for a Thanksgiving pie I’m delegated to make!
If I want to skip the shortening and use only butter, what are your thoughts on how this would affect the crust? Would I substitute same amount of butter? Anything else affected with this alteration?
Thanks!!
Hi Douglas! Butter and shortening are pretty much interchangeable when it comes to pie crust so you should be able to substitute it easily. It will have a different result than the one I’ve tested here. If you decide to experiment, let me know how it goes!
I have tried several pie crusts through the years, none that really were all that impressive. I followed this recipe exactly and had just a PERFECT PIE CRUST MAKING EXPERIENCE!!! I am so happy. This will be my go to recipe for life. It was delicious!
Hi Dorothee, You could do it by hand using a pastry cutter, forks, or two knives. I find if I’m not using a food processor, a pastry cutter is the easiest. I hope this helps!
Hi! I am diabetic and do not want to use any white flour (too many carbs) in my pie crust. I would like to, either use all WW pastry flour or substitute white wheat flour for the white flour. Would either of these methods work? Thank you for your time.
Hi Michele, you could try substituting the all-purpose flour for white whole wheat. I wouldn’t recommend using whole wheat pastry flour all of the flour as it would give such a different result. If you decide to experiment with the substitution, I’d love to know how it goes!
I couldn’t fins Whole Wheat Pastry Flour in my store but I keep King Arthur 100% Organic Whole Wheat Flour in my freezer. Can I adapt the Whole Wheat Pie Crust recipe to use this flour?
Hi Margaret! If you use regular whole wheat flour vs. the whole wheat pastry flour, your crust will be more dense and have a more pronounced wheat flavor. However, that doesn’t mean it won’t be delicious! It just depends on what you prefer. You could also try doing 1 cup whole wheat plus 2 cups all-purpose flour. I hope that helps!
Hi my crust tends to have spots that are darker than the crust when I bake. Is this from the butter?
I love this pie crust. I made it tonight for a chicken pot pie and it was flaky perfection. I used 1 cup AP flour, 1/2 cup WW flour and 1 1/2 cup WW pastry flour. It was delightful. I am going to use the leftover pastry for apple hand pies.
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
I made this crust once with just all purpose flour and it worked swimmingly. Today I tried to make it with WW pastry flour and it was the driest dough I have ever worked with! Will definitely make again, but will stick to just all purpose flour so I don’t waste butter again ?
I’m so happy that you enjoyed it the first time, Katlynn! Thank you for sharing this kind review!
Will it work to sub coconut oil for the shortening? And is whole wheat pastry flour the same thing as white whole wheat flour? Thanks!
Hi Sarah! I haven’t tried that swap myself, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes! Whole wheat pastry flour is different from white whole wheat flour. It will work in this recipe, but it will result in a more dense and wheat-flavored crust. I hope this helps!
Not sure why you would put sugar in this pie crust. I am trying to find a good recipe for whole wheat pie crust to make individual pot pies to freeze and use, as needed. I am convinced I can make a better batch of pot pies than those frozen things at the store. But I can’t see having sugar in a pie crust for chicken pot pie.
Hi Bonnie! The sugar helps enhance the flavor of the pie crust and makes it more tender, but it does not make it taste overly sweet. I hope you enjoy the recipe if you try it!
Looks great! I’ve never made pie crust before. Any tips for making this by hand? I don’t have a food processor.
Hi Lisa! You could certainly do it by hand using a pastry cutter, forks, or two knives. I find if I’m not using a food processor, a pastry cutter is the easiest. I hope this helps!
Just wondering what type of shortening your use? What brand?Thanks – Greg
Hi Greg! Crisco all vegetable shortening!
Best tasting crust for a chicken pot pie! Love the nutty flavor.
Hi Margaret! So glad you enjoyed the recipe! Thank you for this kind review!
How do you measure twelve tablespoons of cold butter
Hi Fay! Normally it’s written on the sticks of butter, but a stick of butter is typically 8 tablespoons. Also next to the ingredient in the recipe card, I’ve written that it is 1 1/2 sticks. Hope this helps!
I used whole wheat flour, it was not pastry. And it was dense. I will not make it again until I have pastry flower it is hard to find where I live
Hi Gloria! Sorry to hear, it’s definitely because of the type of flour you used. If you use regular whole wheat flour vs. the whole wheat pastry flour, your crust will be more dense and have a more pronounced wheat flavor. However, that doesn’t mean it won’t be delicious! It just depends on what you prefer. You could also try doing 1 cup whole wheat plus 2 cups all-purpose flour. I hope that helps!
This was an outstanding, delightful pie crust! I made a strawberry rhubarb pie and it was the best ever. I did something wrong because although it was delicious, it was super fragile. I rolled out the bottom crust and when I tried to fold and lift into pie plate it tore easily. So it was kind of a jigsaw puzzle to assemble. I decided to make a lattice crust, because I didn’t want to patch the top, and was able to take strips that broke and just do my best. So it may not be the prettiest pie I ever baked, but it was hands down the nicest crust! Loved the flaky texture and amazing flavor! Thanks again Erin for another A+ recipe. Any suggestions regarding the breakage would be appreciated – too much water, too much processing…..?
Hi Marnie! So glad you enjoyed the recipe! Thank you for this kind review! If you have problems with it breaking while you roll it out, it’s likely too dry and can easily be fixed by sprinkling a little cold water over the dough.
Hi, what temperature and time do you bake this for?
Hi Bex, it will depend on the specific pie recipe that you are using this for.
This recipe has been on my list to try for ages with the healthy pot pie, and I think I might actually get round to it this week. Do you have any suggestions for how to make this dairy-free but still retain as much flavour as possible?
Hi Rebecca, I haven’t tried it myself but you might be able to use a dairy-free plant butter. If you decide to experiment, let me know how it goes!
Made as directed. Had some whole wheat pastry flour in my freezer. This was so delicious! Just the right amount of whole wheat flavor and flaky!
So happy to hear that Carol, thank you!!
I followed the recipe to the T and it turned out fabulously! Flakiest pie crust I’ve ever made and it handled so well. I used Butter flavor Crisco for the shortening and to amp the butter flavor. I’m guessing the whole wheat pastry flour is the secret here? Anyway, kudos–this is now my keeper pie crust recipe. Oh, and I also froze half and it turned out equally well when I used it a month later.
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin.
I’m going to attempt this crust recipe for a Thanksgiving pie I’m delegated to make!
If I want to skip the shortening and use only butter, what are your thoughts on how this would affect the crust? Would I substitute same amount of butter? Anything else affected with this alteration?
Thanks!!
Hi Douglas! Butter and shortening are pretty much interchangeable when it comes to pie crust so you should be able to substitute it easily. It will have a different result than the one I’ve tested here. If you decide to experiment, let me know how it goes!
I have tried several pie crusts through the years, none that really were all that impressive. I followed this recipe exactly and had just a PERFECT PIE CRUST MAKING EXPERIENCE!!! I am so happy. This will be my go to recipe for life. It was delicious!
This makes my day Amy!!! Everyone needs a great pie crust, and I’m so glad this is yours.
Many people do not have access to a food processor. Alternate instructions would be wonderful
Hi Dorothee, You could do it by hand using a pastry cutter, forks, or two knives. I find if I’m not using a food processor, a pastry cutter is the easiest. I hope this helps!
Hi! I am diabetic and do not want to use any white flour (too many carbs) in my pie crust. I would like to, either use all WW pastry flour or substitute white wheat flour for the white flour. Would either of these methods work? Thank you for your time.
Hi Michele, you could try substituting the all-purpose flour for white whole wheat. I wouldn’t recommend using whole wheat pastry flour all of the flour as it would give such a different result. If you decide to experiment with the substitution, I’d love to know how it goes!
The most delicious pie crust
Thank you Dalida!