Wheat Pastry Pie Crust

A perfect pastry recipe that could hold any type of filling. A favorite recipe demonstrated by KWC Home Economists in 1978 in their popular pie programs.


¾ cup vegetable shortening or ⅔ cup lard*
1 cup whole wheat flour
1 ¼ cups all-purpose flour
1 teaspoon salt 
4 - 5 tablespoons ice water
*Do not use oil in crust.


  1. Cut shortening into whole wheat flour, all-purpose flour, and salt with pastry blender or 2 knives until particles are size of small peas. Sprinkle in ice water, a small amount at a time, tossing with a fork until all flour is moistened and pastry cleans side of bowl. (If dough is still dry, add a small amount additional ice water. Flour differs in absorption.)
  2. Gather pastry into a ball. Divide in half. Shape each half into a flattened circle on lightly floured pastry cloth. Roll pastry; fold in half. Place in pie pan; unfold and ease into corners of plate pressing firmly against bottom and side. 
  3. For baked shells, prick bottom and sides with fork. Bake in preheated 450°F oven about 8 to 10 minutes.

Makes 1 double crust pie or 2 single shells

Nutrition information (⅛ of one crust): 146 cal, 10 g fat, 0 mg chol, 146 mg sodium, 13 g carbo, 1 g fiber, 2 g pro, 18 mcg folate.