Flaky Whole-Grain Piecrust

  • Yield: 2 pieces
  • Prep: 10 mins
  • Cook: 0 mins

This crust can be made ahead and frozen, wrapped very tightly in plastic wrap, for up to one month. Let thaw overnight in refrigerator before using.


3cups (12.75 ounces) whole-grain "all purpose" flour, plus more for rolling out dough
1/4cup sugar
3/4teaspoon fine sea salt
8ounces cold butter, cut into 16 pieces
6tablespoons ice cold water


  1. Add flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine ingredients. Add butter pieces and pulse until it forms a sandy-looking mixture. Sprinkle ice water over flour-butter mixture and pulse just until it forms a ball.
  2. Dump out on a clean counter or board and knead once or twice into a smooth ball. Divide into 2 equal discs, wrap in plastic and refrigerate about 30 minutes, until it is firm enough to roll out.

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 1690
  • Glycemic Load 17
  • Fat 101g
  • Saturated Fat 58g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 24g
  • Cholesterol 245mg
  • Sodium 1700mg
  • Potassium 1050mg
  • Carbohydrate 169g
  • Fiber 24g
  • Sugars 25g
  • Protein 31g
  • Trans Fat 3.5g
  • Vitamin A 60%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 50%