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–+ servings

Simple Whole Grain Pie Crust in Bulk

AuthorBronwyn Case
Pie crust dough made from scratch is one of the best things to have on hand, stored away in the freezer whenever you need it. This simple whole grain pie crust recipe makes 6 portions of pie dough. Using only basic ingredients, this recipe makes a flaky and versatile crust to be used for any sweet or savoury bake.
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Prep Time30 minutes
Total Time30 minutes
Servings6 Crusts

Ingredients  

  • 300 g Butter cold and cubed
  • 275 g Lard cold and cubed
  • 440 g All-Purpose Flour
  • 220 g Whole Grain Flour
  • 10 g Salt
  • 1 Whole Egg
  • 1 Tbsp White Vinegar
  • 1 - 1 + 1/2 Cups Cold Water

Instructions 

  1. Prepare Butter/Lard: Cube cold butter and/or lard, then set aside in the fridge to keep chilled.
  2. Mix Dry Ingredients: In a stand mixer, combine white flour, whole grain flour, and salt.
  3. Incorporate Butter/Lard: Add the cold, cubed butter/lard to the dry ingredients. Using the paddle attachment, mix until the mixture becomes crumbly.
  4. Prepare Wet Ingredients: In a small bowl, whisk together an egg and vinegar.
  5. Combine Mixtures: Add the whisked egg and vinegar to the crumbly flour mixture.
  6. Add Water: Switch to the hook attachment on the stand mixer. Gradually add cold water to the mixture until the dough starts to come together and is slightly sticky.
  7. Shape Dough: Transfer the dough to a floured surface. Pat it into a large rectangle and divide it into six equal pieces.
  8. Form Disks: Shape each portion of dough into a round disk, dusting with flour as needed.
  9. Store Dough: Place each dough disk into a small plastic bag. Label, date, and freeze for future use.

Notes

Don't worry about small to medium-sized chunks of butter or lard, they are good for a flaky crust.
When using the dough, take a portion from the freezer for a couple of hours before rolling it out. Make sure it is fully thawed before attempting to roll it out; this shouldn't take too long as it's mostly fat. Do not try to speed up the thawing process by putting it somewhere warm, as this could melt the butter and ruin all your hard work.
The dough is ready when it's a little sticky. This allows you to add extra flour and control the texture when rolling it out. Keeping it a bit sticky also prevents it from drying out.