finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
    • Full Recipe Index
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Whatcha Need??
    • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me & More
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips
    • Tips for Liver Detox / Gut Health Protocol

Aunt Kristy’s Easy Oil & Whole Wheat Pie Crust

December 27, 2012

When I meet people who don’t love pie, I’m not quite sure how to relate to them.  I mean, what’s not to love?  Flaky pie crust?  Check.  Completely versatile filling that can change to your heart’s desire?  Check.  But here’s my secret…I actually love healthy pie crust the best.  You can take your butter and lard crusts, your white, flaky layers.  Because my Aunt Kristy’s oil and whole wheat pie crust is the bomb.

Easy Oil & Whole Wheat Pie Crust | This whole wheat pie dough recipe is easy to make (though a little crumbly) and uses part whole wheat flour, oil, and is naturally dairy-free. The whole wheat adds a deeper, nutty flavor to your pies! #healthydessert #piecrust #wholewheat #dairyfree

This is basically the only pie crust recipe I ever use.  It’s a little finicky only because it’s crumbly, but ultimately it’s very forgiving so you can patch it easily when you have breakage.  The whole wheat flour adds such a depth of flavor to all my pie recipes, kind of a nuttiness and a great texture.

Easy Oil & Whole Wheat Pie Crust | finding time for cooking blog

The pictures below have very simple directions with them, but if you scroll down to the bottom I’ve provided VERY detailed instructions, including for different sizes of pie pan (or 9×13 if you’re making a pot pie) and topless or covered pies. I’ve also included a link to download a Word document you can easily download and print as well.

Put a few ice cubes and some water in a glass and let it sit to get really cold, you’ll need it in a minute.

Mix together the whole wheat flour, regular flour, and salt.  I tend to use a fork to mix this up.

Update:  My sister is a genius and she emulsifies the oil slowly into the water (using a whisk, milk frother, or immersion blender).  Then she stirs it into the dry ingredients.  It does really seem to make a difference on the texture!  You may still need to add a bit more water at the end to get the right moistness, and that’s fine.

If you don’t want to do that, just add in the oil and mix with a fork.  Mix just enough to make it crumbly, you definitely don’t want to over-mix.  Add the ice water (add too little at first, then more if you need it) and gather the dough together into a ball.

Divide if necessary (if you’re making multiple pies).  It’s important that you work with and use the dough right away…this dough is a little less forgiving than a regular fat-based crust and will dry out if left sitting for too long. Place between two sheets of wax paper and roll thin.

Rolling out the whole wheat pie crust is easier with wax paper

Remove the top sheet of wax paper and slide your had under the bottom sheet, then quickly flip the dough onto the pie pan. If you’re using a lightweight metal pie pan, you can set it on top of the dough and then flip the whole thing over.

This whole wheat pie crust recipe is a little tricky but also very forgiving

Cut the extra overlap off, and crimp the edges (or place the top crust on first, then crimp if you’re using a top crust). Bake according to the pie’s directions—for this one, you rarely will need to bake before adding filling (it bakes very fast), but there may be a few pies that still require it.

Easy Oil & Whole Wheat Pie Crust | finding time for cooking blog

Easy Oil & Whole Wheat Pie Crust | This whole wheat pie dough recipe is easy to make (though a little crumbly) and uses part whole wheat flour, oil, and is naturally dairy-free. The whole wheat adds a deeper, nutty flavor to your pies! #healthydessert #piecrust #wholewheat #dairyfree

I absolutely adore this whole wheat pie crust, it makes regular pies better, an awesome pot pie, breakfast quiche, and I make “healthy breakfast pie” sometimes…I make a very healthy pear-apple-banana pie (with very little sugar) with a very healthy streusel filling that makes a great leftover breakfast.

Some of my favorite pies with this crust:

  • Bing Cherry Pie with Streusel Topping
  • Maple Bourbon Pecan Pie
  • Bourbon Pear Crumble Pie
  • Caramel Pear Pie with Oat Crumble
  • Pear-Apple Pie with Streusel Topping

Aunt Kristy’s Oil & Whole Wheat Pie Crust

Important note:  Aunt Kristy recommends using half or more whole wheat flour, but never 100%—it makes it difficult to handle.  I tend to go right at 50%.

8-inch one-crust pie:*

  • 1 cup plus 2 tablespoons of flour
  • 1/2 teaspoon of salt
  • 1/3 cup of vegetable oil
  • 2 tablespoons of ice water

9-inch one crust pie:*

  • 1 3/4 cups of flour
  • 3/4 teaspoons of salt
  • 1/2 cup of vegetable oil
  • 3 tablespoons of ice water

9 X 13 sized crust:**

  • 4 ½ cups of flour
  • 2 teaspoons of salt
  • 1 1/3 cups of vegetable oil
  • ½ cups (8 tablespoons) of ice water

* Double for two-crust pie. See below for two-crust pie instructions.

** I think this makes enough for a top and bottom of a 9 X 13, though it may not go clear to the top of the pan and seal around the edges.  It’s a quad recipe of the 8-inch one-crust and can also be used to make three 9-inch single crusts, which is what we usually do at Thanksgiving time!

Update:  My sister is a genius and she emulsifies the oil slowly into the water (using a whisk, milk frother, or immersion blender).  Then she stirs it into the dry ingredients.  It does really seem to make a difference on the texture!  You may still need to add a bit more water at the end to get the right moistness, and that’s fine.

Mix flour and salt (we use half or more whole wheat flour, 100% whole wheat is a little harder to handle and tears very easily).  Emulsify the oil into the water (see notes) and mix into the dry ingredients, or just add the oil and mix with fork until fully moistened then sprinkle with ice water and mix with fork. 

Gather the dough together with your hands and press into a ball.  [Note, the original recipe says that if it’s too dry, to add 1 to 2 tablespoons more oil, but we’ve found that it’s better to add more ice water a tiny bit at a time until it’s the right consistency.]

Wipe your table or ledge with a damp cloth to keep the wax paper from slipping. Immediately roll the crust between two strips of waxed paper.  Peel off the top paper, then slip your hand underneath the bottom wax paper and transfer the crust to your pie pan, paper side-up.  If using a lightweight metal pie pan, you can turn it upside down on top of the pie crust, slip one hand underneath with your other hand on the upside-down pie pan, then just invert.  Gently peel off the remaining wax paper and settle the crust loosely into the pan.  If your crust tears, it’s not a big deal, it can be pressed back together easily.  When it’s baked no one can tell where it was broken.

For one-crust pie, trim, leaving 1/2 inch overhanging edge.  Fold under, flute.  If crust is to be baked without filling, prick thoroughly.  Bake shell 12-15 minutes in 400 F degree oven hot oven (original recipe says 450 degrees; we use closer to 400 degrees for whole wheat).  If crust and filling are to be baked together, do not prick crust.  Bake as recipe directs.

For two-crust pie, heat oven to 400 degrees F.  Make the pastry above; divide almost in half.  Use larger half for bottom; roll as above.  Fill, trim.  Roll top same way.  Place over filling.  Press top and bottom edges together to seal.  Flute edges.  Cut slits for venting.  To prevent overbrowning of edges, cover with 2-inch strips of aluminum foil.  Remove strips 15 min. before end of baking.

Aunt Kristy’s Instructions for pie crust (downloadable)

Pin for later!

Easy Oil & Whole Wheat Pie Crust | This whole wheat pie dough recipe is easy to make (though a little crumbly) and uses part whole wheat flour, oil, and is naturally dairy-free. The whole wheat adds a deeper, nutty flavor to your pies! #healthydessert #piecrust #wholewheat #dairyfree

4 Comments CATEGORIES // Desserts, Family Secret Recipes, Go-To Recipes, Super Healthy

« Baby Spinach, Goat Cheese & Sweet Potato Frittata
Buttermilk Dinner Rolls »

Trackbacks

  1. Healthy Pear-Cranberry Crisp – finding time for cooking says:
    January 6, 2013 at 10:07 am

    […] I used an adjusted version of my peach crisp, and changed up the flavors a little. I had a few pears sitting around and was looking for something to do with them. Pears are my absolute favorite fruit (when they’re actually ripe) and there are so many interesting flavors that partner well with them. This recipe is very forgiving, you can change up amounts and flavors to suit your needs or the size of your pan (it could even make a delicious pie with my aunt’s whole wheat and oil pie crust). […]

    Reply
  2. Maple Bourbon Pecan Pie – finding time for cooking says:
    May 5, 2013 at 10:09 pm

    […] My mom found this recipe in a magazine a while back, and we finally got around to trying it for Thanksgiving last year. It was so good that I made it again for the Night to Be Much Observed this year, and it got rave reviews. The maple adds a little extra sweetness and the bourbon adds a smokiness and depth—all topped off (or bottomed-off) with my Aunt Kristy’s awesome whole wheat and oil pie crust! […]

    Reply
  3. Caramel Pear Pie with Oat Crumble – finding time for cooking says:
    December 14, 2013 at 11:05 pm

    […] You will also need one pie crust. You can buy it or make it. I use this one. […]

    Reply
  4. Thanksgiving Streusel Pie “Two-Fer”: Pear-Apple Pie & Bing Cherry Pie – finding time for cooking says:
    December 21, 2014 at 9:40 pm

    […] both of these pies I used my favorite whole wheat pie crust recipe (9-inch) and a simple streusel recipe […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

A lot of people don't realize how easy & cheap it A lot of people don't realize how easy & cheap it is to make your own kombucha at home...you can have an entire gallon for less than the cost of one bottle at the store! 

I can't even keep a bamboo plant alive, yet have managed to keep the same "scoby" starter healthy & active for well over a decade. 

Here are easy step-by-step instructions for making your own kombucha at home, & the tools you'll need to do so! Tap the link in my IG bio (@findingtimeforcooking) & click on this photo to see the whole post.
#homemadekombucha #kombuchabrewing #healthyguthappylife #scoby
I'm not generally a soup person, though I'm trying I'm not generally a soup person, though I'm trying to be more 🍜 But this Turkish corba (a spiced red lentil soup) has always been one of my exceptions.  It's CRAZY easy to make, full of veggies and the protein from the lentils, and just feels like a warm hug in a bowl!  A great vegetarian dinner idea, perfect on any detox protocol, and just a great cozy recipe for the winter months.

Tap the link in my IG bio & choose this photo to get the recipe!
#corba #redlentils #souprecipe #drcabraldetox
Today, we FANCY. But also lazy. When I first saw a Today, we FANCY. But also lazy. When I first saw a recipe for the "lazy person's kouign amann", I was intrigued...and it definitely lives up to the hype! The texture isn't quite the same as the much more time-consuming and complex authentic French pastry it's hacking, but it's darn close and absolutely delicious. 

To see the recipe, tap the link in my IG bio & click on this photo! --> @findingtimeforcooking 
#kouignamann #frenchpastries #bakingfromscratch #frenchbaking
This spiced chicken shawarma is 👌 *chef’s kis This spiced chicken shawarma is 👌 *chef’s kiss* and will make your house smell amazing! It’s super easy & healthy, and a great meal option on the #drcabraldetox or #fatlossity protocol! Pairs well with hummus, cauliflower rice, salad, & more.

See the full recipe amounts at https://findingtimeforcooking.com/main-dishes/amazing-easy-chicken-shawarma/ (& leave out cornstarch & oil for those protocols). 

#healthyrecipes #chickenshawarma #shawarmalovers #winnerwinnerchickendinner #chickenthighs #chickenthighrecipes #easydinners #easydinnerideas #foodblogfeed #equilibriumnutrition #detoxrecipes #dinnerrecipes
ONION PAKORAS!! And without a deep fryer. This one ONION PAKORAS!! And without a deep fryer. This one has been a long time coming...pakoras have been a major comfort food for me for ages, but this recipe was tricky to get right. But now when a craving strikes, I can have these onion pakoras on the table in about 20 minutes! 

Tap the link in my IG bio & pick this photo to see the (easy) recipe --> @findingtimeforcooking
#pakora #indianfoodlovers #appetizersfordinner #onionpakoda
These fig & walnut biscotti are subtly spiced, wit These fig & walnut biscotti are subtly spiced, with little crackles from the fig seeds and lovely bright orange zest coming through! 

To get the recipe, tap the link in my IG bio & choose this photo! @findingtimeforcooking
#biscotti #easybaking #biscottirecipe #foodblogfeed
Why not start the year with a perfect cold weather Why not start the year with a perfect cold weather sip? The Caribou cocktail is a cozy French-Canadian drink that's a great option for winter or fall. Shout-out to my coworker Branda for introducing me to this super easy, delicious port (or red wine) & rye whiskey cocktail! 

Tap the link in my IG bio & click on this photo to get the (30-second) recipe! --> @findingtimeforcooking 
#cocktailrecipe #WinterCocktails #redwine #ryewhiskey #cocktails #cocktail #portwine #maplesyrupseason #cozycocktails #foodblogfeed #easycocktails #3ingredientcocktails #drinkrecipes #winterdrinks
Cozy creamy curried carrot soup 🥕 (say that fiv Cozy creamy curried carrot soup 🥕 (say that five times fast!). This was the perfect antidote to the nasty winter "bomb cyclone" nonsense we just had...carrots are definitely the star, but the creamy coconut milk, bite of ginger, & warmth from the curry powder elevate it from simple to sublime 😍 

Tap the link in my IG bio & choose this photo to get the recipe for this easy 30-minute meal! --> @findingtimeforcooking
#meatlessmonday #soupseason #soupoftheday #carrotsoup
This fluffy, fragrant turmeric rice is my new stap This fluffy, fragrant turmeric rice is my new staple for any kind of Mediterranean or Middle Eastern meal. It's crazy easy and the texture is the best that I've come across...this rice with a pile of chicken shawarma or spiced ground beef is a comfort food fave! Perfect for this nasty freezing "bomb cyclone" storm we're having. 

Tap the link in my IG bio & choose this pic to get the recipe!
#turmericrice #sidedish #mediterraneanfood #ricerecipes
Load More... Follow on Instagram

Popular Posts

Tips for Surviving (& Enjoying) a Functional Medicine Detox and/or Gut Health (Candida, SIBO, etc) Protocol

River Boyne Fizz: An Irish Whiskey Cocktail

Oven-Roasted Sweet Potato Fries

Best summer dessert ever (Taste of Home’s Fresh Berry Shortcake)

Raspberry Skyr Cake With White & Dark Chocolate

Recent Posts

  • How To Make Kombucha: Tips & Tools For Easy H…
  • The Lazy Person’s Kouign Amann
  • Super Easy Onion Pakoras (Without a Deep Fryer)…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

5 shares