An all-butter whole wheat pie crust made with freshly milled soft white wheat for a nutty, gently sweet flavor and tender, flaky texture. Perfect as a versatile base for both sweet and savory pies.
Mill 2 1/2 cups (350 g) whole wheat flour if milling fresh. Add the flour and salt to a large bowl and stir to combine.
Cube the cold butter and add it to the flour mixture. Cut the butter into the flour with a pastry cutter or fork until the mixture resembles coarse sand.
Slowly add the ice-cold water, stirring just until the dough comes together in a single ball.
Divide the dough in half; press each half into a round disc. Wrap well in plastic and refrigerate for 2 to 3 hours.
On a lightly floured surface, roll one disc into a round about 12 inches in diameter to fit your pie plate. Transfer to the pie plate and gently press into the bottom and sides; trim excess.
Add the prepared pie filling. Roll the second disc into a 12-inch round and place over the filling. Press edges to seal and crimp with fingers or a fork.
Bake in a preheated oven according to the directions specific to your pie recipe and filling until the crust is golden brown.