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Whole Wheat Oatmeal Butter Pie Crust Recipe

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4 from 38 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes (including chilling)
  • Yield: 10 servings (enough for one 9-inch pie crust)
  • Diet: Vegetarian

Description

This Whole Wheat Oatmeal Butter Pie Crust is a wholesome and buttery pastry base made with white whole wheat flour, rolled oats, and cold unsalted butter. It combines the nutty flavor of oats and the tender flakiness of traditional butter crusts, perfect for pies requiring a sturdy yet delicate crust. The optional organic cane sugar adds subtle sweetness, while egg yolk enhances richness and texture. Ideal for health-conscious bakers seeking a nutritious twist on classic pie dough.

Ingredients

Dry Ingredients

  • 1/2 cup rolled oats
  • 2 tablespoons organic cane sugar (optional)
  • 1/8 teaspoon fine sea salt
  • 6 ounces white whole wheat flour

Wet Ingredients

  • 4 ounces cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg yolk
  • 2 to 3 tablespoons ice-cold water

Instructions

  1. Process Dry Ingredients: Place the rolled oats, organic cane sugar (if using), and fine sea salt in a food processor. Process until these ingredients form a fine meal. Add the white whole wheat flour to the processor and pulse briefly just to combine.
  2. Incorporate Butter: Scatter the cold unsalted butter pieces evenly over the dry mixture. Pulse the processor a few times until the butter is broken down into very small pieces, approximately the size of peas. This ensures a flaky texture in the finished crust.
  3. Add Egg Yolk and Water: In a small bowl, whisk the egg yolk with 2 tablespoons of the ice-cold water. Sprinkle this liquid mixture evenly over the flour and butter mixture in the food processor. Pulse several times to start forming the dough. Use a fork to mix and ensure even incorporation, then pulse again until the dough just begins to come together in a mass.
  4. Gather and Shape Dough: Transfer the dough into a bowl and gently gather it all together using your hands. Shape the dough into a disk roughly 3/4 inch thick.
  5. Chill Dough: Wrap the dough disk tightly in plastic wrap and refrigerate for at least one hour or overnight. This resting step allows the butter to firm up and the dough to hydrate, resulting in a tender and flaky crust when baked.
  6. Ready for Use: After chilling, the dough is ready to be rolled out and used as a pie crust. For tips on rolling and further handling instructions, refer to the blog post accompanying this recipe.

Notes

  • Using white whole wheat flour gives a lighter texture than traditional whole wheat flour while maintaining nutritional benefits.
  • The organic cane sugar is optional and can be omitted for a less sweet crust.
  • Ensure the butter is well chilled before incorporating to achieve the best flaky texture.
  • If the dough feels dry, add an additional tablespoon of ice water as needed, but avoid overworking the dough.
  • Refrigeration time is crucial for proper dough texture; do not skip the chilling step.
  • Prep Time: 10 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/whole-wheat-oatmeal-butter-pie-crust-recipe/