As promised, here is my super simple recipe for whole wheat pie crust. I made this crust with my pumpkin pie, and my husband made it with his pecan pie, and it was perfect for both. This crust is a crumbly type crust, it reminded me a little of a graham cracker crust. This recipe is a whole foods approved version that I adapted from an old family recipe, using just three ingredients. Easy as, well…pie!
Whole Wheat Pie Crust
1 1/3 cups whole wheat flour
1/2 cup butter, melted
4 tablespoons water, more or less as needed
Preheat oven to 350. Mix flour and butter together, and if needed add water one tablespoon at a time until you have the right consistency. Press your crust into an 8″ or 9″ pie plate. Bake crust for 10 minutes. Now you are ready to add your filling!