A Whole Wheat Pie Crust made with all-butter – so good you won’t even know it’s made with whole foods! Pair this homemade pie crust with sweet pumpkin filling for the greatest pumpkin pie that you’ll ever taste!
- 3 cups white whole wheat or whole wheat pastry flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup cold unsalted butter, cut into smaller pieces
- 3 tablespoons orange juice
- 1/3 cup buttermilk
- 2–6 tablespoons ice cold water
- In a medium bowl, combine the flour, salt, and baking soda. Whisk to combine.
- Work the butter into the flour using a fork, pastry blender, or food processor, making sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
- If you used a food processor, add the butter and flour mixture back to to the bowl.
- Add the orange juice and buttermilk and stir to combine. Add the ice water a small amount at a time, stirring after each addition.
- This pie crust should just form a ball when you stir it. Don’t make it too dry, because whole wheat flour absorbs more liquid than white flour. You don’t want it to be sticky, but don’t fear adding too much water either.
- When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
- Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
- Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.
- Category: Dessert
- Cuisine: American
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