Flaky Whole-Grain Piecrust

Kitchen Tested
  • Yield 2 pieces
  • Prep 10 mins
  • Cook 0 mins

Makes enough for one double crust or two single crust 9-inch deep dish pies.

This crust can be made ahead and frozen, wrapped very tightly in plastic wrap, for up to one month. Let thaw overnight in refrigerator before using.


3 cups (12.75 ounces) whole-grain "all purpose" flour, plus more for rolling out dough
1/4 cup sugar
3/4 teaspoon fine sea salt
8 ounces cold butter, cut into 16 pieces
6 tablespoons ice cold water


  1. Add flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine ingredients. Add butter pieces and pulse until it forms a sandy-looking mixture. Sprinkle ice water over flour-butter mixture and pulse just until it forms a ball.
  2. Dump out on a clean counter or board and knead once or twice into a smooth ball. Divide into 2 equal discs, wrap in plastic and refrigerate about 30 minutes, until it is firm enough to roll out.

Recipe by Jennifer Perillo.



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