Whole-Wheat Pie Shell

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  • 9Servings


  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • Scant 1/2 tsp. salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg yolk (reserve white for quiche filling)
  • 3 Tbs. ice-cold water


In food processor, combine both flours and salt and pulse until combined. Scatter butter on top. Pulse in very brief bursts until fine bits of butter form, about 8 seconds.

In small bowl, whisk together egg yolk and water; pour over flour mixture. Pulse in 3-second bursts just until large clumps of crumbs form; do not let ball form.

Dump crumbs onto work surface and pack like a snowball. Knead twice to distribute butter. Place on sheet of plastic wrap, flatten into 3/4-inch-thick disk and wrap. Refrigerate 45 minutes.

On sheet of wax paper, roll dough into 12-inch circle. Invert over a 9-inch deep-dish pie pan; peel off paper. Gently tuck dough into pan without stretching; press edge into standing rim. Freeze 30 minutes.

Preheat oven to 375F. Press large piece of foil into dough in pan so it fits like a glove. Fill with dried beans or pie weights. Bake 15 minutes.

Remove pan from oven; lift out foil and weights. Using a fork, pierce bottom of pie shell 4 or 5 times to prevent puffing. Bake until very lightly golden, about 7 minutes. Transfer to a wire rack and cool completely before filling or storing.

Nutrition Information

  • Calories: 206
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 58 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 70 mg