Perfect Multi-Grain Pie Crust Tutorial

Perfect Multi-Grain Pie Crust Tutorial



Welcome to Pie Week! We’re going to be sharing some fantastical magnificent magical tricks to make ridiculously killer flaky pie crust with whole grains. This will be just the start of Holiday baking, but we think everyone should have some magic up their sleeves when it comes to pie. Here are some tips from our crazy cool Pastry chef to help you win this season.

Whole Grain Pie Crust Tips and Tricks

  • Go Soft. When making pastry with whole grain, use soft wheat or whole wheat pastry flour. In this recipe, we use a combination of soft white wheat, sorghum flour, and amaranth flour. This will give you tender crust.
  • Use a combination of fats. We use shortening and coconut oil in this recipe. The mouthfeel of the finished pastry is not waxy or overly funky-fatty. You’ll love it.
  • Keep the fat chill. Put those love shortening pats in the fridge and keep them and the coconut oil on the cool-side. That will keep the flaky texture of the crust that you want.
  • Vinegar? It sounds weird, right? The small amount of vinegar in this recipe actually does a couple of things, mainly the acid adds to the tenderness of the crust. It won’t make the crust taste sour, but it’s one of our chef’s favorite magic pie crust ingredients. If you don’t use vinegar, you can just use vodka…errr…water.
  • Dough Chill. Yup. Don’t skip the 30 minutes of chilling the dough in the fridge. This step is pivotal in not only letting the dough relax and roll thin but also in getting flaky crust because the fat will solidify a bit between the layers of dough.
  • Random fact…you can store pie dough in the fridge up to a week and prepared pie shells unbaked in the freezer for up to 4 months.

Perfect Multi-Grain Pie Crust


Organic shortening| 1 cup (2 sticks)
Organic Coconut Oil| 1 cup
Organic Grains Soft White Wheat Flour| 5 cups
Organic sorghum flour| ½ cup
Organic Amaranth Flour| ½ cup
Salt| 1 ½ tsp.
Water, cold| ¾ cup

White Wine Vinegar| ¼ cup


Dice the shortening and return it to the refrigerator while you prepare the flour mixture.  Place the flour and salt in the bowl of a mixer fitted with a paddle and pulse a few times to mix. Add the butter and coconut oil. Mix 2-3 minutes, until it is almost a flour paste.

With the machine running, pour the ice water and vinegar slowly into the mixer until the dough begins to form a ball.

Dump out on a floured board and roll into 4 equal balls.

Wrap each ball in plastic wrap and refrigerate for 30 minutes.

Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Fold the dough in half, place in a pie pan, and unfold to fit the pan.

Trim the edges and roll under. 

Crimp edged or even pinch them to keep the edge plain.

Repeat. Yield 4 (10-inch) crusts (or 2 double crusted pies). Prepared pie crust can be frozen raw up to 4 months if wrapped tightly. Balls of pie dough unrolled are good in the fridge up to 7 days. 

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