Recipe courtesy of Rachel McBride

Whole Wheat Pastry Dough

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 doughs
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1 cup all-purpose flour

1 cup whole wheat pastry flour

2 tablespoons flaxseed meal

1 heaping teaspoon salt

2/3 cup organic vegetable shortening

6 to 7 tablespoons ice water


  1. Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.

Cook’s Note

To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.

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