Recipe: Whole Wheat Pie Crust

Healthier option for pie or tarts
Recipe: Whole Wheat Pie Crust

Here’s a healthier pie crust than the ones you would typically encounter, which are often heavy in saturated fats. This crust takes only a few minutes to mix together and roll out.

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3/4 cup unbleached all-purpose flour, plus more for dusting
1/2 cup whole wheat pastry flour
1/8 teaspoon salt
3 tablespoons trans fat free vegetable shortening


  1. In a mixing bowl, combine the white and whole wheat flours and salt. Add the shortening and with a pastry blender, cut the fat into the flour. You can also quickly use your fingers to break up the shortening and form a coarse meal. Sprinkle with ice water, 1 tablespoon at a time, and mix with a fork until a moist dough forms. You’ll use 5 to 6 tablespoons of water.
  2. For a filled crust: Roll the dough into an 1/8-inch-thick round on a floured piece of wax paper or pastry cloth. Roll the dough onto a rolling pin and then unroll it onto the pie pan. Cut off the excess, leaving an inch to fold under. Crimp the edge with the tines of a fork. Freeze for 10 minutes before baking.
  3. For a baked crust: Prepare the dough as for a filled crust. Prick the sides and bottom with a fork and bake in a 450 degree oven for 10 to 12 minutes, or until lightly browned.

Nutrition information

Makes 6 servings

(One 9-inch pie crust or 10-inch tart shell)

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Each serving contains:

Calories 170
Total fat 10g
Protein 3g
Carbohydrate 18g
Dietary fiber 2g
Cholesterol 0mg
Sodium 50mg
Potassium 40mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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