Name: The Perfect Sprouted Whole Wheat Pastry Crust
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 3 cups sprouted whole wheat flour; 1 1/2 teaspoon salt; 1/2 teaspoon baking powder, aluminum free; 2 tablespoons coconut sugar; 1 cup butter, cold; 1/2 cup plain yogurt, cold; 1 to 2 tablespoons water, cold

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Having a perfect pastry crust recipe is one of my secrets for a successful, less stressful holiday dinner.

I adapted this recipe from my all-time favorite crust recipe, The Ultimate Lard Pie Crust. This new recipe is made with healthy sprouted whole wheat flour instead of white flour and butter instead of lard. It’s a little more rustic, but just as manageable, and just as delicious!

Pastry dough should be easy to make, easy to handle, and easy to store. This perfect sprouted whole wheat pastry crust is all three!

Easy To Make Pastry Crust

Add the ingredients to your food processor in stages and voilà, the perfect pastry crust dough comes together just like that!

Easy To Handle Pastry Crust

If you’ve ever wanted to throw the rolling pin through the window while trying to make a perfect crust then I can relate. You will be pleasantly surprised at how easy it is to handle this pastry. No more frustratingly cracky dough. This pastry crust sticks together but not at the cost of being tough. It is still deliciously flaky!

Easy To Store Pastry Crust

Get a head start on your holiday menus!

Once the dough is made, divide it in half and wrap it well before refrigerating it for up to 1 week, or freezing it for up to 3 months!

Sprouted Whole Wheat — A Nourishing Choice

When you take the extra step of sprouting wheat it greatly changes the nutritional profile. Vitamin B is increased along with vitamin C. Carotene is also drastically increased.

During germination the enzymes and acids that make grains hard to digest and that rob us of their nutritional value are neutralized, and new digestion helping enzymes are produced.

There is a lot to learn about properly prepared grains and if you are new to the idea I suggest you start with Sally Fallon Morell’s book, Nourishing Traditions.

The Perfect Sprouted Whole Wheat Pastry Crust

Yield: 2 Full Size Crusts

Prep Time: 15 minutes

Total Time: 15 minutes

This properly prepared pastry crust is perfect for sweet and savory pies, pastries, shells, quiche, and tarts.

Ingredients

Instructions

Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.

Want To Learn Everything About Sourdough?

Start with this free guide:

Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

Sophie

Sunday 26th of November 2023

I was hopeful about this recipe, but I had a lot of trouble with it. I used Greek yogurt instead of plain yogurt, so my dough was dry to the point of not even sticking together. After I baked it, it did not hold it's shape at all and crumbled apart. I love the flavor of sprouted wheat, but I don't think I will use this recipe again.

Butter For All

Tuesday 12th of December 2023

Hi Sophie, I'm so sorry to hear that you weren't impressed with this recipe. I would encourage you to try it again following the recipe and ingredients without substitutions. I've never had an issue with this dough falling apart, and typically with pie or pastry dough, adding a little bit of ice water if the mixture is crumbly, will bring it back together. I wish you happy baking this holiday season!

Cheryle Knight

Wednesday 17th of August 2022

What could replace the coconut sugar with please? Suggestions? Thank!

Hi Cheryle,

The best substitute would be evaporated cane juice, but you could also use organic cane sugar or maple sugar. Honey could work (although it mat change the crust texture) or even a natural sugar alternative like pure monk fruit.

Hope that helps!

Courtney

Ellen

Tuesday 15th of February 2022

Hello. I started my search for a sprouted wheat pie crust recipe & this was my first stop! No need to look further!

What are the baking instructions, specifically for a quiche and a pot pie? Pre-baking, blind baking, etc.

Thank you.

Friday 18th of February 2022

@Butter For All, Thank you so much for your reply! I plan on using this recipe in the next several weeks. Even though my mom baked pies for every holiday from scratch, I have never made any type of pie. Even my quiches are crustless! LOL. BUT, not for long. This will be my first attempt. Wish me luck!

Hi Ellen!

So glad you found my recipe! You should follow the instructions for the filling you are making. I personally only pre-bake or blind bake when the filling will be set cold. For quiche and pot pie, go ahead and fill the crust raw and bake until cooked. Hope this helps!

Errika

Friday 8th of May 2020

My husband can't eat butter or yogurt, I think I could sub coconut oil for the butter but I'm not sure what could be used in place of the yogurt. Any thoughts?

Oops. Sorry errika. I meant to post this to butter for all. I'm sorry.

@Errika, Thank you so much for your reply! I plan on using this recipe in the next several weeks. Even though my mom baked pies for every holiday from scratch, I have never made any type of pie. Even my quiches are crustless! LOL. BUT, not for long. This will be my first attempt. Wish me luck!

Saturday 9th of May 2020

Hi Errika,

If he can have egg, I would use one with some cold water. Until you get the right consistency for the pastry dough. If he can't have egg, maybe look up Flax egg and see if you can add that. I really hope that helps!

Melissa Bonser

Tuesday 21st of April 2020

Can I roll out the pie crust and freeze it flat with out losing any quality?

Hi Melissa,

I would personally just freeze the dough ball and defrost and roll it when you are ready to use it. You could try fizzing it in a pie plate, but I think it would be too fragile otherwise.

Hope this helps,