Whole Wheat Pie Crust Recipe: Make it from scratch!

whole wheat pie crust


Unless you are on a gluten-free diet, making your own homemade whole wheat pie crust is a great way to make your pies a little healthier this year. If you are gluten-free, substitute rice or soy flour for the whole wheat flour. Be sure to read how to mill flour in a blender.

If you love this, you’ll love this Apple Pie Smoothie recipe! Be sure you check it out and all the other Holiday Smoothie Recipes!

Whole Wheat Pie Crust Recipe

Makes 2 Pie Crusts


  • 2 1/2 cups whole wheat flour
  • 1/2 tsp sea salt
  • 2/3 cup softened coconut oil or softened butter
  • Approximately 1/2 cup cold water


  1. In a mixer (or by hand if you are daring enough), mix dry ingredients and coconut oil/butter together.
  2. Once you have good looking crumbs, slowly start to add your water.
  3. You should start to have a pliable ball of dough. Once you reach that consistency you can stop adding water. Depending on your flour, you may need to add more/less water. If you add too much, don’t worry! Just add some more flour to the mixture until you reach the right consistency.
  4. On a sheet of wax paper, roll out your dough with a rolling pin. Use extra flour on your rolling pin, wax paper and hands so that the dough doesn’t stick.
  5. Once you have a nice flat and round pie crust area, pick it up – wax paper and all.
  6. Use the wax paper to turn your crust over and place it in your greased pie pan.
  7. Remove wax paper, and shape your pie crust.
  8. Trim the ends around the edge of the pie plate.
  9. Bake your pie crust at 450 for about 10 minutes until you have a pretty golden brown.

Whole Wheat Pie Crust

You can skip the last baking part if you will be baking your entire pie for a significant amount of time. I’ve skipped this part, and just gone straight to adding the filling and baking the entire pie in the oven.

I’ve used this recipe trying both coconut oil and butter, and I can’t tell a difference between the two. Since coconut oil is a better fat than butter, you might as well use it! Just don’t add coconut oil to cold flour, as it will harden and you will have a tough time making your dough (I’ve made that mistake several times!).

Sweet Potato Pie

Once you are finished, you are ready for your scrumptious pie filling. This can also be used for making homemade pumpkin pie, sweet potato pie, or breakfast pies. What are some of your favorite pies?

About the Author:

I'm a former sweet-tooth turned health-nut. After a difficult loss of a first pregnancy and having a second child with a heart condition, I became obsessed with health and wellness. I revamped our entire family's lifestyle, dropped seven pant sizes, and created a website where I could share our story and help support people wanting to make small changes day by day in order to live well. I also support my family by the work that I do here through advertising content, affiliates, and partnership/consultant links within content. When you click and/or order, it puts food on our table. Thanks for all your support, and may you live well and thrive!


  1. Summer December 1, 2011 at 6:31 pm - Reply

    Has anyone tried this to taste its goodness?…just wondering

  2. Anonymous December 1, 2011 at 6:40 pm - Reply

    Yes, it’s how I make my pies every year. 🙂

  3. Summer December 1, 2011 at 6:50 pm - Reply

    Nice, thanks!

  4. Dana December 1, 2011 at 8:04 pm - Reply

    Yay! Thank You! I’ve been buying Wholly Wholesome ones and it’s getting pretty costly. :/

  5. MM May 11, 2013 at 3:54 pm - Reply

    I was woundering if you had any ideas for a good cherry pie glaze???

    GOD bless

    • Crystal Collins May 13, 2013 at 10:22 am - Reply

      Hey MM! Just do some butter mixed with confectioners sugar and a little milk. It’s what I use for all glazes and frostings. Make it runnier with more milk or thicker with more sugar.

  6. MM May 13, 2013 at 7:09 pm - Reply

    wow thanks sooooooo much

    GOD bless

  7. Sarah B December 12, 2014 at 1:17 pm - Reply

    What do you mean by cold flour?

  8. Sarah B December 19, 2014 at 12:42 pm - Reply

    Ooh loll. Thanks :p

  9. Niki March 23, 2015 at 2:37 pm - Reply

    Does this still come out flaky when you use softened butter/coconut oil? I always keep everything (flour, butter, water) VERY cold when doing pie crusts to get a flakey crust from the pieces of fat.

  10. Shaelin April 19, 2016 at 2:10 pm - Reply

    Hi! Can I use white whole wheat flour in this recipe instead? Also, do you think it would make enough for the tops of four personal pot pies? They would probably be in ramekins. Thanks!

    • Crystal Collins April 19, 2016 at 9:44 pm - Reply

      Yes, and you should probably make a second one for the top 🙂

  11. Mandy October 9, 2016 at 9:56 am - Reply

    This is an awesome recipe. Thanks for sharing!

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