Whole Wheat Press-In Pie Crust


Prep Time: 10 minutes
Cook Time: 10 minutes (par-bake)
Total Time: 20 minutes
Servings: 1 (9-inch pie crust)
Category: Dessert, Main Dish

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Notes After Making

Add

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Ingredients

  • 2 cups (256g) soft white wheat flour
  • 1 teaspoon sea salt
  • ½ cup (1 stick) unsalted butter, melted
  • 6–7 tablespoons ice water

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Instructions

  1. Preheat oven to 375°F.
  2. Place the flour and sea salt in a large mixing bowl and stir to combine.
  3. Melt the butter on the stovetop or in the microwave until just melted.
  4. Pour the melted butter into the flour mixture and stir until evenly combined.
  5. Add the ice water, 1 tablespoon at a time, mixing after each addition until the dough just begins to come together. The dough should be just past the crumbly stage and hold together when pressed.
  6. Transfer the dough directly to a 9-inch pie plate.
  7. Using your fingers, evenly press the dough across the bottom and up the sides of the pie plate until the crust is uniform in thickness.
  8. Dock the bottom of the crust with a fork several times to help prevent bubbling.
  9. Par-bake for 10 minutes.
  10. Remove from the oven and allow to cool slightly before adding your filling, or continue baking according to your recipe.

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Jessica’s Notes

Best served with:

  • Fruit pies
  • Pumpkin pie
  • Quiche
  • Chicken pot pie
  • Cream pies (after fully baking)

Prep Ahead:

  • Dough can be prepared and pressed into the pie plate up to 2 days ahead.
  • Cover tightly and refrigerate until ready to bake.

Storage:

  • Baked crust can be stored, tightly wrapped, at room temperature for up to 2 days.
  • Refrigerate for up to 5 days if needed.

Freezer-friendly:

  • Freeze the unbaked or par-baked crust for up to 3 months.
  • Thaw overnight in the refrigerator before using.

Variations:

  • Substitute all-purpose flour for the soft white wheat flour.
  • Add 1 teaspoon sugar for sweet pies.
  • Add dried herbs, garlic powder, or black pepper for savory pies.
  • Brush the par-baked crust with beaten egg white and return to the oven for 2–3 minutes to help prevent soggy bottoms when making fruit or custard pies.

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