I’m pretty sure this pecan whole wheat pie crust is my favorite new pie crust.
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.
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.
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.
First order of business is to pulverize some pecans. I threw about a cup of pecan halves into my food processor…
…and pulsed until the resembled coarse crumbs.
Then I removed them and measured out 3/4 cup and set them off to the side.
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.
Simply pulse to combine.
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.
Again, pulse it a few more times until the butter is in large crumbles.
Add in the pecans…
And pulse a few more times.
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.
It should hold together nicely when you squeeze it in your palm.
Dump the dough onto some plastic wrap…
Form it into a disc and refrigerate for 30 to 40 minutes.
When the time is up, pull it out and slap it down onto a lightly floured surface.
Roll it out to fit a 9-inch pie plate with 3/4 to 1-inch or so … overhang.
Carefully roll it around your rolling pin…
…and drape it over your pie plate.
Fold over the extra dough underneath and crimp using your fingers or a fork.
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!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Pecan Whole Wheat Pie Crust
- 3/4 cup pecan halves
- 3/4 cup unbleached all purpose flour
- 6 tablespoons whole wheat flour
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into pieces (ice cold)
- 2-3 tablespoons ice water, as needed
- 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.
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Whoa – so creative! This crust is lovely!
Mmm … mission complete : mind.blown!! I can’t wait to see what you filled it with 🙂
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.
Get out Christina! Great minds must bake alike! And you are absolutely right… so. much. flavor. Have a Happy Thanksgiving!
I’m normally not a crust person, but that crust looks outstanding!
Looks good! can you combine the choc and the pecan pie crusts?
I honestly don’t see why not! I like how you think 😉
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!
Thanks Karla! Please let me know what you think! Happy Thanksgiving!
silly question but if I don’t have whole wheat flour can I just substitute more of the all purpose flour?
Absolutely! I don’t see why not
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!
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!
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
Hi Nicole! I think I got it at Target years ago, but you might be able to find it on eBay.
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 😀
How do you blind bake this?
Hi Kellee! I use ceramic pie weights to weigh down parchment paper and I would suggest baking @ 425 for 30 to 40 minutes for a fully baked crust OR 25 to 35 for a partially baked crust – again this depends on the pie recipe. Also, if using ceramic pie weights, remove them about half way so the steam can escape and the bottom of the crust can fully cook. I hope this helps!
Can I sub vegan butter or coconut oil? Same amount?