For a flakier crust, ensure all ingredients (especially butter and water) are very cold. Consider chilling the flour mixture for 15-20 minutes before adding water. To pre-bake the crust (par-bake): Preheat oven to 375°F (190°C). Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper. Bake for another 5-10 minutes, or until lightly golden brown. Let cool completely before filling.
Whole Wheat Pie Crust with Oats
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS9
Elevate your pie game with this wholesome and deeply flavorful whole wheat crust, studded with nutty oats for a delightful textural contrast. Its robust character perfectly complements both savory and sweet fillings, offering a more nutritious and satisfying alternative to traditional pie crusts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol20 mg
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Fiber2 g
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Protein2 g
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Saturated Fat5 g
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Sodium201 mg
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Sugar1 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGrind the oats: Place oats in the bowl of a food processor and pulse until finely ground. (2 minutes)
02
StepCombine dry ingredients: Transfer ground oats to a medium bowl. Stir in the whole wheat flour, sugar, and salt until well combined. (1 minute)
03
StepIncorporate the butter: Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. (5 minutes)
04
StepAdd water and form dough: Sprinkle 2 tablespoons of very cold water over the mixture. Use a fork to blend until the dough just comes together. Add up to 1 tablespoon more water, if needed, a teaspoon at a time. (3 minutes)
05
StepShape and chill: Gently form the dough into a ball. Place the dough on a lightly floured sheet of waxed paper. Top with another sheet of waxed paper and roll the dough into an 1/8-inch thick circle, large enough to fit a 9-inch deep-dish pie plate. (10 minutes)
06
StepTransfer to pie plate: Remove the top sheet of waxed paper and invert the dough into the pie plate. Carefully peel away the remaining sheet of waxed paper. (2 minutes)
07
StepTrim and crimp: Trim any excess crust. Turn the dough edge under and crimp as desired to create a decorative border. (5 minutes)
08
StepReady to Fill: The crust is now ready to be filled with your favorite pie recipe. If your recipe requires a pre-baked crust, see notes below for par-baking instructions.
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Please Rate
Henry Dare
Jul 1, 2025Freezing the butter really made a difference in the flakiness.
Akeem Hermiston
Jul 1, 2025I found that chilling the dough overnight made it easier to work with.
Terence Lubowitz
Jul 1, 2025My family loves this crust more than traditional pie crusts. It's a keeper!
Steve Hane
Jun 26, 2025I used this crust for a quiche, and it was perfect!
Ola Orn
Jun 19, 2025This crust is amazing! The oats add such a unique flavor.
Benedict Graham
Jun 19, 2025Will definitely be making this again!
Aric Klocko
Jun 18, 2025The dough was a little crumbly, but it came together nicely with a bit more water.
Ralph Krajcik
Jun 17, 2025I was skeptical about using whole wheat, but this crust is so flaky and delicious!
Florida Cassin
Jun 17, 2025This is my go-to pie crust recipe now.