Basic Whole Wheat Pie Dough | Cook for Your Life
Fennel & Chicken Pot Pie

Basic Whole Wheat Pie Dough

Rated 4.4 out of 5
4.4 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This short pastry Crust Pie Dough is delicious. The trick is not to overwork the dough — there should be some lumps of butter left in it to make its texture flaky. You will notice...


  • 3 ounces unsalted butter, cold and cut into ¼-inch pieces
  • 1 cup whole wheat flour
  • 1/2 teaspoon sea salt
  • Ice water
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Nutrition Facts


162 cals


9 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


18 g


0 g


3 g


2 g


3 mg


  1. In a large bowl, sift 1 cup of the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
  2. Make a well in the center and sprinkle in 1.5 tablespoons ice water. Mix together with your hands or a knife until it begins to clump together as a dough, adding more ice water 1 tablespoon at a time if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with the extra 2 tablespoons if it seems sticky.
  3. Form the dough into one ball, and then into a disk and cover with plastic and chill for at least 30 minutes.

Chef Tips

For ice water just put a few ice cubes into a glass with 1 cup of water.

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crust.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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