Easy Whole-Wheat Tart Dough | Recipes | Cook For Your Life
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Easy Whole-Wheat Tart Dough

Rated 5 out of 5
5 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This dough is simple to make and very tasty. Be careful not overwork the dough — leave some pea-sized lumps of butter to give the dough that perfect flaky texture. There’s no sugar in this...

This recipe makes one 8-inch pie base.


  • 1¼ cups whole-wheat pastry flour (see Chef Tips)
  • Pinch sea salt
  • 1 stick (4-ounces) cold butter, cut into ¼-inch pieces
  • Ice water
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Nutrition Facts


163 cals


12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


14 g


0 g


2 g


2 g


17 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 2 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. Flour a clean countertop and roll out the ball of dough to about the width of the tart pan. Do not roll it too thin or it will be unmanageable. Next, slip the pastry disc into the tart pan and, with your fingers, press down starting around from the center of the pan, then into and up the sides. Crimp or cut the edges, as desired.
  4. Prick the bottom with a fork and chill until ready to use. Try with our Apple Tart or Peach & Red Currant Tart.

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