Whole Wheat Oatmeal Butter Pie Crust

Pumpkin Pie made with either Whole Wheat Oatmeal Pie Dough and Cream Cheese Pie Dough

5 from 2 votes

Whole Wheat Oatmeal Butter Pie Crust

This pie dough is practically foolproof and will make you feel like a pie expert. This recipe makes enough for one (9-inch) pie. You can cut the pie in either 8 or 10 slices. I usually cut them in 10 slices.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: how-to, pie dough, whole wheat

Servings: servings

Calories: 168kcal

Author: Letty | @lettyskitchen

Ingredients

½ cup rolled oats
2 tablespoons organic cane sugar, optional, see note
⅛ teaspoon fine sea salt
6 ounces white whole wheat flour (see note)
4 ounces cold unsalted butter, cut into 1/2-inch pieces
1 egg yolk
2 to 3 tablespoons ice-cold water

Instructions

Put the oats, sugar and salt in a food processor and process to a fine meal. Add the flour and process to mix.
Scatter the butter pieces over the dry ingredients. Pulse until the butter is broken into very small pieces, about the size of a pea.
In a small bowl, stir the yolk and 2 tablespoons of the ice water. Sprinkle over the flour. Pulse several times. Mix with a fork to insure that the ingredients are mixed well. Pulse again until the pastry just starts to gather in a mass. Dump into a bowl and gather everything together.
Form into a disc about ¾-inch thick. Wrap in plastic wrap and refrigerate at least one hour or overnight.
(See blog post for more tips on making butter pie dough. To read how-to roll butter pie dough see the blog post.)

Notes

If you make the pie dough for a savory tart, leave out the sugar.
If you can't find white whole wheat flour, use half unbleached white flour and half whole wheat flour. That way you keep the whole grain nutty flavor. I've found spelt flour a decent substitute.

Nutrition