Most traditional pie crusts are often heavy in saturated fats. When you need something a bit lighter (and much healthier), try this whole wheat version of a pie crust instead. This crust only takes a few minutes to mix together and roll out — now your party and holiday prep can feel a little lighter, too!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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
- 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.
- 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.
- 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° F oven for 10 to 12 minutes, or until lightly browned.
Nutrition information (per serving)
One, 9-inch pie crust or 10-inch tart shell = 6 servings
Total fat: 10 g
Protein: 3 g
Carbohydrate: 18 g
Dietary fiber: 2 g
Cholesterol: 0 mg
Sodium: 50 mg
Potassium: 40 mg
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).