While we already have a very good 100% whole wheat pie crust in the database already (on this turkey pot pie recipe), this simple whole wheat pie crust is sweeter. Also, because it’s done entirely in a stand mixer, it’s simpler, so it has its place as well. If you don’t like the bigger bits of dates in your crust (I think they give it character!), puree the dates instead of chopping, and the bits won’t be as obvious. This is the recipe I used for Strawberry Toaster Pastries, but I’ve also tried it with Chicken Pot Pie Cups and it works well for both sweet and savory pies and tarts.
This recipe was adapted from kingarthurflour.com.
- 1 1/4 cup 100% whole wheat flour
- 1 Tbsp buttermilk powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 each medjool dates pitted
- 1/2 cup unsalted butter cold
- 3 Tbsp tangerine juice or 3 tangerines
Pie Crust Dough
- Add flour, buttermilk powder, salt, and baking powder to a stand mixer. Fit with paddle and mix on speed 1 for one minute. Chop (or puree) dates and add to flour mixture. Mix on speed 1 for one minute. Chop butter and add to flour mixture. Mix on speed 1 until dough is crumbly. Slowly add in tangerine juice. Allow to mix until mixture becomes mealy and holds its shape when pressed. (You may not need all the juice.) If dough is too dry, add a little ice water, just a teaspoon at a time, until dough mostly sticks together. A little crumbly is what you want. Knead a few times with your hands then form into a ball and refrigerate 10 min. Roll to desired shape.
- For a one crust pie (shell), roll dough out to about 1/4 inch thickness. Carefully add to greased pie plate. Flute edges and prick bottom with fork. Bake at 375 10 minutes.