Soft White Whole Wheat Pie Crust


400 grams Soft White Whole Wheat flour, plus more for dusting

15 grams sugar

5 grams sea salt

160 grams cold unsalted butter, cut into 4-inch cubes

80 grams virgin coconut oil, solid

130 grams ice water



In a large bowl, whisk together the flour, sugar, and salt. Add the butter cubes and stir to coat. Turn the mixture out onto a work surface, and with the heel of your hand, press the cold butter into the flour, smearing until the ingredients are incorporated and a shaggy, loose dough forms. Add the coconut oil and squeeze the dough until it starts to come together into a ball, taking care not to let the fats get too melty. If necessary, return the dough to the bowl and chill it in the refrigerator for 10 minutes, then continue working

Transfer the dough back to the large bowl and add 65 grams of the ice water. With your hands, knead the dough as quickly as possible to avoid melting the fats and overworking the dough. If the dough doesn't come together, add the remaining ice water a little bit at a time, mixing to incorporate. (You may not need all the water. The dough should be smooth and compact. Transfer the bowl to the refrigerator to chill, uncovered, for 1/2 hour.

Lightly grease a 12-inch tart pan or pie pan. Place the dough between two sheets of parchment paper, and with a rolling pin, roll it into a disk about 15 inches in diameter and inch thick. Transfer the dough to the prepared pan, gently pressing it into the edges and up the sides. Repair any tears. Refrigerate, uncovered, until firm, about 30 minutes.

Meanwhile, preheat the oven to 350°F

With a fork, poke holes all over the surface of the crust. Use dried beans on parchment or the lid of a pot to weight down the raw pie crust as it bakes. Bake until golden brown, about 20 minutes.

The pie crust is now ready to be baked again with your choice of filling.

Pie Filling Recipes:

Rhubarb Pie Filling

Happy Baking Chef!


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