Pecan Whole Wheat Pie Crust

I’m pretty sure this pecan whole wheat pie crust is my favorite new pie crust.

Pecan Whole Wheat Pie Crust l SimplyScratch (23)

After this chocolate-doozy of a crust I shared with you last year I thought to myself “How can I step it up a notch and deliver a pie crust that will blow minds?” because believe it or not, that’s my one mission in life.

Pecan Whole Wheat Pie Crust l SimplyScratch (22)

So being that we are in full-blown pie season right now, what’s a better way to breathe new life into pie crust than by adding chopped pecans? I mean c’mon! It adds such amazing texture and of course flavor. And its rustic beauty is something to behold…. for like 30 seconds before you inhale it.

Pecan Whole Wheat Pie Crust l SimplyScratch (1)

I’ve always been a fan of crust; pizza, bread and especially pie crust. Saving the decorative crimped edge for the very last and sometimes I even dunk it into my coffee. I’m such a weirdo… but I embrace it.

Pecan Whole Wheat Pie Crust l SimplyScratch (2)

First order of business is to pulverize some pecans. I threw about a cup of pecan halves into my food processor…

Pecan Whole Wheat Pie Crust l SimplyScratch (3)

…and pulsed until the resembled coarse crumbs.

Pecan Whole Wheat Pie Crust l SimplyScratch (8)

Then I removed them and measured out 3/4 cup and set them off to the side.

Pecan Whole Wheat Pie Crust l SimplyScratch (4)

Then I taped out any extra nuts and added in 3/4 cup flour, 1/4 cup plus 2 tablespoons whole wheat flour, 2 tablespoons light brown sugar and 1/4 teaspoon kosher salt.

Pecan Whole Wheat Pie Crust l SimplyScratch (5)

Simply pulse to combine.

Pecan Whole Wheat Pie Crust l SimplyScratch (6)

While I’m getting all my ingredients together, I always cube up butter and stick it in the freezer to get it nice and icy cold. Then right when I need to add it, I pull it from the freezer and drop it right on in.

Pecan Whole Wheat Pie Crust l SimplyScratch (7)

Again, pulse it a few more times until the butter is in large crumbles.

Pecan Whole Wheat Pie Crust l SimplyScratch (9)

Add in the pecans…

Pecan Whole Wheat Pie Crust l SimplyScratch (10)

And pulse a few more times.

Pecan Whole Wheat Pie Crust l SimplyScratch (11)Pecan Whole Wheat Pie Crust l SimplyScratch (12)

Next, measure and add in 2 to 3 tablespoons of ice cold water (no ice allowed) and pulse after each tablespoon until it forms large crumbles.

Pecan Whole Wheat Pie Crust l SimplyScratch (13)

Like so.

Pecan Whole Wheat Pie Crust l SimplyScratch (14)

It should hold together nicely when you squeeze it in your palm.

Pecan Whole Wheat Pie Crust l SimplyScratch (15)

Dump the dough onto some plastic wrap…

Pecan Whole Wheat Pie Crust l SimplyScratch (16)

Form it into a disc and refrigerate for 30 to 40 minutes.

Pecan Whole Wheat Pie Crust l SimplyScratch (17)

When the time is up, pull it out and slap it down onto a lightly floured surface.

Pecan Whole Wheat Pie Crust l SimplyScratch (18)

Roll it out to fit a 9-inch pie plate with 3/4 to 1-inch or so … overhang.

Pecan Whole Wheat Pie Crust l SimplyScratch (19)

Carefully roll it around your rolling pin…

Pecan Whole Wheat Pie Crust l SimplyScratch (20)

…and drape it over your pie plate.

Pecan Whole Wheat Pie Crust l SimplyScratch (21)

Fold over the extra dough underneath and crimp using your fingers or a fork.

Pecan Whole Wheat Pie Crust l SimplyScratch (22)

Now you just fill, bake and enjoy!

For baking temperatures and times just follow the pie filling recipe you are using. BUT I have a recipe for the perfect filling coming at ya shortly, so stay tuned!

 

Enjoy! And if you give this Whole Wheat Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pecan Whole Wheat Pie Crust l SimplyScratch (23)

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print

Pecan Whole Wheat Pie Crust

A buttery, flaky, whole wheat and pecan crust.

Yield: one 9-inch bottom pie crust

Prep Time: 10 minutes plus 30 minute resting period

Cook Time: *follow pie recipe

Total Time: 40 minutes

Ingredients:

3/4 cup pecan halves

3/4 cup unbleached all purpose flour

1/4 cup plus 2 tablespoons whole wheat flour

2 tablespoons light brown sugar

1/4 teaspoon kosher salt

1 stick (1/2 cup) unsalted butter, cut into pieces (ice cold)

2-3 tablespoons ice water

Directions:

Place the pecan halves into your food processor and pulse until chopped. Transfer to a small bowl and set off to the side.

Add the flours, sugar and salt to the food processor bowl and pulse to combine. Add butter and pulse again, the butter should be in fairly large pieces.

Add in chopped pecans and pulse a few times until the combined. Add water, pulsing after each tablespoon until the dough comes together and is crumbly but not overly wet.

Transfer dough onto a piece of plastic wrap, form a disc and refrigerate for 30 minutes.

On a lightly floured surface, roll dough to fit a 9-inch pie plate.

*Follow the directions in the pie recipe you are using for baking times.

[this post contains affiliate links.]

    Pin It

16 Responses to “Pecan Whole Wheat Pie Crust”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — November 17, 2014 at 9:46 am

    Whoa – so creative! This crust is lovely!

  2. #
    2
    Sharana @ Living The sweet Life Blog — November 17, 2014 at 10:51 am

    Mmm … mission complete : mind.blown!! I can’t wait to see what you filled it with 🙂

  3. #
    3
    Christina+@+The+Beautiful+Balance — November 17, 2014 at 3:00 pm

    I first discovered pecan crust when I made a pecan pie with pecan crust and it changed my world. I can’t wait to try this with whole wheat flour, it makes the nuttiest flavor and best texture of crust.

    • Laurie McNamara replied: — November 23rd, 2014 @ 7:52 pm

      Get out Christina! Great minds must bake alike! And you are absolutely right… so. much. flavor. Have a Happy Thanksgiving!

  4. #
    4
    Jennifer+@+Show+Me+the+Yummy — November 17, 2014 at 4:31 pm

    I’m normally not a crust person, but that crust looks outstanding!

  5. #
    5
    Carolyn — November 18, 2014 at 9:37 am

    Looks good! can you combine the choc and the pecan pie crusts?

    • Laurie McNamara replied: — November 18th, 2014 @ 2:57 pm

      I honestly don’t see why not! I like how you think 😉

  6. #
    6
    Karla — November 19, 2014 at 2:45 pm

    I LOVE that shot looking down the feed tube! This crust sounds awesome. I use my Mom’s pie crust recipe year after year but I’m thinking we need to switch things up this Thanksgiving. Can’t wait to try this!

    • Laurie McNamara replied: — November 23rd, 2014 @ 7:53 pm

      Thanks Karla! Please let me know what you think! Happy Thanksgiving!

  7. #
    7
    Cristina — November 24, 2014 at 2:46 pm

    silly question but if I don’t have whole wheat flour can I just substitute more of the all purpose flour?

    • Laurie McNamara replied: — November 24th, 2014 @ 3:42 pm

      Absolutely! I don’t see why not

  8. #
    8
    Melissa — November 24, 2014 at 7:55 pm

    Can’t wait till Wednesday when I’ll be making my pumpkin pie using this recipe! Where did you get the dough rolling sheet? Looks really helpful!

    • Laurie McNamara replied: — November 24th, 2014 @ 8:07 pm

      Hi Melissa! I’m so excited you’re making this crust! I believe I got the silicon mat from Tupperware. It was a few years ago but they may still have it. Enjoy and Happy Thanksgiving!

  9. #
    9
    Nicole — December 6, 2014 at 6:03 pm

    This sounds amazing! And can I ask where you got that glass measuring cup? I’ve been looking for one just like that for ages

    • Laurie McNamara replied: — December 6th, 2014 @ 6:30 pm

      Hi Nicole! I think I got it at Target years ago, but you might be able to find it on eBay.

  10. #
    10
    Anthony — August 13, 2015 at 10:38 pm

    This crust + your pumpkin pie filling (making my own pumpkin puree, thanks to your recipe) = best pie I’ve ever made !!!
    Just discovered your web site a couple days ago but be sure I’ll try as many recipes of yours as possible (being vegetarian).
    Love your work 😀

Leave a Comment