Healthy 4 ingredient pie crust. My healthier pie crust is made with just 4 simple ingredients: white wheat flour, organic butter, sea salt, and water! It is a great healthy pie crust for apple pie, pudding pie, and more! You can also use my healthy pie crust for savory recipes like quiche.
My Healthy Wheat Pie Crust Recipe is:
- Easy to make!
- Healthier than store bought pie crust
- Takes just 4 ingredients
- Great for sweet and savory pies
This healthier pie crust is just what you need for all your Thanksgiving and Christmas pies! What makes this even better that it only takes 4 ingredients, it can easily be doubled, and it’s much healthier!
IS HOMEMADE PIE CRUST HEALTHIER THAN STORE-BOUGHT?
Yes! Homemade is way better than store bought. Let's look at the ingredients in a standard store bough pie crust.
Pillsbury pie crust: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard And Hydrogenated Lard With Bha And Bht Added To Protect Flavor, Wheat Starch, Water. Contains 2% Or Less Of: Salt, Rice Flour, Xanthan Gum, Sodium Propionate And Potassium Sorbate (Preservatives), Citric Acid, Annatto Extract (For Color). (from their website)
Who wants to eat all those preservatives?! Homemade pie crust is typically made with just 4 ingredients. And you can choose to purchase organic, unrefined, GMO free ingredients for your crust.
WHAT ARE THE FOUR MAIN INGREDIENTS IN PIE DOUGH?
HEALTHY PIE CRUST INGREDIENTS
I used white whole wheat flour in place of all-purpose flour. The white whole wheat flour has more protein and more fiber than the white all-purpose flour. While it is not as hearty as pure whole wheat or stone ground flour, it is healthier than white! And unlike hearty wheat flour, this isn’t going to change the taste of your crust very much.
If you want to use a combination of white and whole wheat flour, you can easily use 1 cup of all-purpose flour and 1 cup of whole wheat flour in place of the 2 cups white wheat flour.
Make sure to choose organic butter over conventional butter. Butter is not bad for you in moderation. And in fact, did you know that butter has a type of vitamin A necessary to convert plant based vitamin A into its usable form in your body?!
I also like to use sea salt in all my recipes. Unlike conventional salt, it is not processed and bleached. This allows it to keep all its natural micro-nutrients intact.
TIPS TO MAKE THE BEST HEALTHY PIE CRUST EVER
USE COLD BUTTER. Cold butter is easier to evenly cut into your flour.
USE A PASTRY CUTTER. A pastry cutter works so well to cut the cold butter into your flour!
ADD WATER IN GRADUALLY. Sprinkle the water in and mix after each tablespoon. If you add it all in at once, you could end up with gummy flour pockets in your pie crust.
FORM INTO A SMOOTH BALL WITH YOUR HANDS. Form dough into a smooth ball before rolling it. This helps prevent cracking.
FORM INTO A PATTY IN YOUR HANDS. Shape into a smooth disk in your hands, being careful to make sure the edges are smooth too. This helps prevent the sides from cracking when you roll.
FLOUR COUNTER TOP AND ROLLING PIN. To prevent the rolling pin from sticking to your pie crust.
USE A LARGE SPATULA TO TRANSFER ROLLED CRUST TO YOUR PIE DISH. This helps to prevent your fragile rolled pie crust from ripping as you transfer it to the pie dish.
PRICK PIE CRUST WITH A FORK ON BOTTOM AND SIDES. Do this before baking to prevent the sides of your pie crust from collapsing.
USE PIE WEIGHTS IF BAKING. Pie weights also help prevent your pie from shrinking and collapsing.
WATCH HOW I MADE MY WHEAT FLOUR PIE CRUST
HOW TO MAKE A WHEAT FLOUR PIE CRUST AT HOME
Isn’t it pretty cool that you can make this pie crust with just 4 ingredients?!
To start, get a medium sized bowl.
Add your flour, salt, and organic butter. I want to note that the butter works into the dough best if its cold. So, keep your butter in the fridge until your are ready to make your pie crust!
Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
Next, start folding in 2 tablespoons of water at a time with a fork. Don’t pour all your water in at once, this will make the dough soggier.
The mixture will start coming together after about 7-8 tablespoons of water. At this point, you can use your hands to press it together. Add more water if its needed.
How to roll your healthy pie dough out
Flour a clean and dry counter surface. It is easiest to roll out if you shape the dough into a disk with your hands before you use the rolling pin. This helps so that not as many cracks form.
Roll your dough about ¼” thick with a rolling pin. You can place the pie dish on top of the dough occasionally to see if you need to roll it out more. Ideally you will have about ½ inch extra dough around the edges of your pie dish.
Once your pie crust is the right size, carefully transfer it into your dish. I like to use a spatula for this part. See how I do it in my video.
Next, fold over the sides of your crust to create an edge. There are so many pretty designs you can do, but for the purpose of a basic crust, I used the traditional edge.
How to bake your pie crust
Prick your pie crust on the bottom and sides with a fork.
If you are using it immediately, you can bake it. However, I would highly recommend chilling it in the fridge for at least an hour before you use it. This helps it keep its form. I would also recommend using pie stones to keep the edges from falling down if you are not baking it with a filling. Or, you can place a couple oven safe ramekins near the sides.
Bake your pie crust at 350 degrees for about 20-25 minutes or until the edges are golden brown.
HOW LONG CAN I STORE A HOMEMADE PIE CRUST IN THE FRIDGE?
Healthier pie crusts can be stored covered in the fridge (unbaked) for up to a week if you want to make them ahead!
More frequently asked questions about my healthier wheat flour pie crust recipe.
WHAT IS THE HEALTHIEST PIE YOU CAN EAT?
The healthiest pie is one that is made without refined white flour and added refined sugar. Pick a pie made with almond flour, gluten free flour, or wheat flour. Pick a pie filling that is made with a more natural sweetener like dates, maple syrup, apple sauce, or honey.
CAN I SUBSTITUTE WHOLE WHEAT FLOUR FOR WHITE FLOUR IN PIE CRUST?
Yes! If you have a favorite family classic pie crust recipe with white flour, just replace the white with wheat. You might need a bit more water because wheat flour has more protein and fiber, which soak up more water than refined white flour.
IS WHOLE WHEAT PASTRY FLOUR THE SAME AS WHOLE WHEAT FLOUR?
Whole wheat pastry flour is made from soft wheat. Whole wheat flour is made from hard red wheat.
IS THIS A HEART-HEALTHY PIE CRUST RECIPE?
Yes! Contrary to popular belief, a little bit of butter is not going to be terrible for your heart health. One of the worst things for your health is actually refined white flour and refined white sugar.
Healthy pie recipes you might enjoy:
- Gluten Free Pie Crust
- Almond Flour Pie Crust
- Pumpkin Pie
- Apple Pie Cheesecake
- Chocolate Pudding Pie
- Vegan Key Lime Pie
- Coconut Banana Cream Pie (Vegan)
If you try this Wheat Flour Pie Crust Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Wheat Flour Pie Crust
- Pastry cutter
- 9” pie dish
- 2 cups white whole wheat flour sub whole wheat pastry flour
- 1 teaspoon pink sea salt
- ½ cup organic unsalted butter sub vegan butter (unsalted)
- 8-10 tablespoon cool water
- In a medium sized bowl, add your flour, salt, and butter.
- Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- Next, start folding in 2 tablespoons of water at a time with a fork.
- The mixture will start coming together after about 7-8 tablespoons of water. At this point, you can use your hands to press it together. Add more water if its needed.
- Roll your ball of dough on a floured surface.
- Transfer your dough to a pie dish and fold over the edges.
- Prick the dough with a fork on the sides and the bottom.
- If you are baking it immediately, I would recommend using pie stones on the bottom. If not, store in the fridge and bake it when you are ready. **
**The crust holds its form best if you chill it for at least an hour before baking. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Just stumbled across this recipe!! Saving for when thanksgiving rolls around again!
I can't wait to hear what you think!