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Flaky Multigrain Pie Crust

At Earthbound's Carmel Valley Farm Stand in California, we use whole wheat pastry flour and rolled oats instead of refined white flour in our recipes whenever possible. Creating a delicious, light and workable pastry crust was a challenge, but we think the result is spectacular.

This pie dough is extremely easy to make. As an added bonus, it's also very easy to handle, and it creates a light, flaky crust with a pronounced nutty, buttery flavor. It's perfect in a Roasted Cauliflower Tart and makes wonderful pies, too.

Note that the dough needs to rest in the refrigerator for about 30 minutes, then warm up a bit for rolling out. This recipe makes enough dough for 2 single-crust pies or 1 double-crust pie, 8 to 9 inches in diameter. It can easily be doubled, and the dough can refrigerated for up to 3 days or frozen for up to 3 months. Let the frozen dough thaw overnight in the refrigerator before rolling it out. 

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

Prep time: 45 min | 2 Servings


1 ¼ cup

unbleached all-purpose flour (plus extra for rolling out the dough)

½ cup

whole wheat pastry flour

½ cup

old-fashioned rolled oats

1 Tbsp


¼ tsp


12 Tbsp

unsalted butter (1-1/2 sticks, cold, cut into 1/2-inch pieces)

2 Tbsp

ice water (or more as needed)


Place the white and whole wheat flours, rolled oats, sugar and salt in a food processor and process until the mixture is combined and the oats have been pulverized to a flourlike meal. Add the butter and pulse until the mixture looks like coarse meal.

With the machine running, add the ice water and process just until the dough holds together loosely in a ball, 5 to 8 seconds. Don't allow the dough to form a solid mass or it will be overworked. Test the dough by pinching a small amount between your fingers. If the dough sticks together, it's ready. If the dough isn't moist enough to form a cohesive mass, add an additional 1/2 tablespoon ice water, process briefly and test again.

Turn the dough out onto a large piece of parchment paper and divide it in half. Form each half into a flat disk. Wrap a piece of parchment paper around each piece of dough and refrigerate until chilled, 20 to 30 minutes. (If you intend to chill the dough overnight or freeze it, wrap the pieces tightly in plastic wrap. The wrapped dough can be frozen for up to 3 months. Let the frozen dough thaw overnight in the refrigerator before rolling out.)

Remove the dough from the refrigerator (for a single-crust pie you'll need 1 disk of dough; for a double crust you'll need both), and open the parchment paper to a flat rectangle. If it was refrigerated for more than 1 hour, let it sit at room temperature for 10 to 20 minutes to soften slightly. (If the dough is too cold or hard, it will crack when you try to roll it out.) Dust your work surface and a rolling pin lightly with all-purpose flour. Roll the dough into a round about 1/8-inch thick and 2 inches larger than your pie plate.

Fold the dough in half or drape it over the rolling pin and transfer it to the pie plate. Press the dough firmly into the pie plate and brush off any excess flour with a pastry brush. If there are holes or cracks, press the dough back together or patch them with small bits of the overhanging dough.

For a single-crust pie: Trim the dough with a pair of kitchen scissors or a knife, leaving a 3/4-inch overhang. Fold the edge under to form a double layter, and crimp or flute it. 

For a double-crust pie: Fit the dough for the bottom crust into the pie plate and trim the dough even with the rim. Roll out the second disk of dough. Place the filling in the bottom crust and place the dough for the second crust on top. Trim the top crust with scissors, leaving a 1/2-inch overhang. Fold the top crust under the edge of the bottom crust, and crimp or flute to seal.

With a sharp knife, cut 3 slits in the center of the top crust to allow steam to vent as the pie bakes.

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