Pecan Whole Wheat Pie Crust at Home

I’m pretty sure this pecan whole wheat pie crust is my regular new pie crust.

After this chocolate-doozy of a crust I shared with you last year I thought to myself “How can I step it up a notch and deliver a pie crust that will blow minds?” because believe it or not, that’s my one mission in life.

So being that we are in full-blown pie season right now, what’s a better way to breathe new life into pie crust than by adding chopped pecans? I mean c’mon! It adds such standout texture and of course flavor. And its rustic beauty is something to behold…. for like 30 seconds before you inhale it.

I’ve always been a fan of crust; pizza, bread and especially pie crust. Saving the decorative crimped edge for the quite last and sometimes I even dunk it into my coffee. I’m such a weirdo… but I embrace it.

First order of business is to pulverize some pecans. I threw about a cup of pecan halves into my food processor…

…and pulsed until the resembled coarse crumbs.

Then I removed them and measured out 3/4 cup and set them off to the side.

Then I taped out any extra nuts and added in 3/4 cup flour, 1/4 cup plus 2 tablespoons whole wheat flour, 2 tablespoons light brown sugar and 1/4 teaspoon kosher salt.

Simply pulse to combine.

While I’m getting all my ingredients together, I always cube up butter and stick it in the freezer to get it nice and icy cold. Then right when I need to add it, I pull it from the freezer and drop it right on in.

Again, pulse it a few more times until the butter is in large crumbles.

Add in the pecans…

And pulse a few more times.

Next, measure and add in 2 to 3 tablespoons of ice cold water (no ice allowed) and pulse after each tablespoon until it forms large crumbles.

Like so.

It should hold together nicely when you squeeze it in your palm.

Dump the dough onto some plastic wrap…

Form it into a disc and refrigerate for 30 to 40 minutes.

When the time is up, pull it out and slap it down onto a lightly floured surface.

Roll it out to fit a 9-inch pie plate with 3/4 to 1-inch or so … overhang.

Carefully roll it around your rolling pin…

…and drape it over your pie plate.

Fold over the extra dough underneath and crimp using your fingers or a fork.

Now you simply fill, bake and enjoy!

For baking temperatures and times only follow the pie filling recipe you are using. BUT I have a recipe for the reliable filling coming at ya shortly, so stay tuned!

Enjoy! And if you give this Whole Wheat Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome From-scratch Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!

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