Whole Wheat Pie Crust with Oats

This is our favorite whole wheat pie crust. Flaky, buttery, and delicious. My children actually like this much better than any other pie crust. It has more flavor, more texture, and more crispness-and it is much more nutritious. We love it with any pie, especially turkey pot pie, pumpkin pie, and apple pie.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 129 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons white sugar
• ½ cup rolled oats
• ¾ cup whole wheat flour
• ⅓ cup cold butter, cut into pieces
• 2 tablespoons very cold water, or more if needed

Recipe Instructions

Step 1

Place oats in the bowl of a food processor; pulse until finely ground.

Step 2

Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.

Step 3

With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)

Step 4

Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.

Step 5

Crust is ready to fill. See notes if your recipe requires a pre-baked crust.