Whole-Wheat Pie Dough | Recipes | Cook For Your Life
Fennel & Chicken Pot Pie

Whole-Wheat Pie Dough

Rated 4.4 out of 5
4.4 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This short pastry crust is delicious. The trick is not to overwork the dough — there should be some small lumps of butter left in it to make its texture flaky. You will notice there’s...


  • 6 ounces unsalted butter, cold and cut into ¼-inch pieces
  • 2 cups whole-wheat pastry flour (see Chef Tips)
  • 1 teaspoon salt
  • Ice water
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Nutrition Facts


162 cals


9 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


18 g


0 g


3 g


2 g


3 mg


  1. In a large bowl, sift the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
  2. Make a well in the center and sprinkle in 3 tablespoons ice water. Mix together with your hands or a fork until it begins to clump together as a dough, adding more ice water, 1 tablespoon at a time, if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with an extra 1-2 tablespoons of flour if it seems sticky.
  3. Form the dough into one ball, then press it into a disk shape. Cover or wrap with plastic and chill in the fridge for at least 30 minutes. Try with our Salmon Quiche or Apple Pie.

Chef Tips

For ice water just put a few ice cubes into a glass with 1 cup of water.

If you cannot find whole-wheat pastry flour then substitute half whole-wheat flour and half all-purpose flour. Just swapping in whole-wheat flour will result in a drier and grittier crust.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society