This pie crust is great for dinners such as pot pies, or for dessert pies! I haven’t had much luck making “paleo” pie crusts, so this is just a mostly-healthy one that my family enjoys every now and then.

This recipe makes just one crust, so if you need a top and a bottom crust for your pie, then double it!

For dessert pies, you may add extra confectioners sugar. I double it, so it’s 1 tbsp instead of 1/2 tbsp.

Whole Wheat Pie Crust
Whole Wheat Pie Crust
Print Recipe
Servings Prep Time
1 crust 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 crust 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Whole Wheat Pie Crust
Whole Wheat Pie Crust
Print Recipe
Servings Prep Time
1 crust 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 crust 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Dry Ingredients
Wet ingredients
Servings: crust
Instructions
  1. Mix dry ingredients together.
  2. Add coconut oil, then butter. You may have to turn the mixer on higher to cut the butter up, but it doesn't need to completely mix in. Pea sized pieces is good.
  3. Add the juice and the water.
  4. Set the dough on top of a sheet of wax paper, and flatten it into a disc. If you doubled the recipe, make 2 discs. Refrigerate for 30 min.
  5. Press the dough evenly into a traditional pie pan, and flute the edges if you wish.
  6. If you are pre-baking the crust, poke holes in the bottom or use pie weights/beans to prevent bubbling. Bake for about 30 minutes, or until the edges are golden-brown.
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