Whole Wheat Pastry Crust Recipe

Whole Wheat Pastry Crust picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Buttermilk1⁄3 Cup (5.33 tbs)
 Corn oil2 Tablespoon
 Active dry yeast2 Teaspoon
 Honey1 Teaspoon
 Lukewarm water1 Tablespoon
 Whole wheat pastry flour1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 2.5 g12.3%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 5.8 mg0.2%

Total Carbohydrates 62 g20.5%

Dietary Fiber 10.8 g43.4%

Sugars 4.1 g

Protein 13 g26.8%

Vitamin A 0% Vitamin C 0.09%

Calcium 5.1% Iron 21.5%

*Based on a 2000 Calorie diet


1. In a small saucepan, add buttermilk and heat it to scalding; turn the heat off and set it aside to cool
2. In a a large bowl, mix together yeast with honey and water till the yeast dissolves; add lukewarm buttermilk mixture to it
3. Add also half a cup of the flour and mix briskly with a wooden spoon; add the rest of the flour to it and knead it by hand over a work surface into a smooth dough
4. In a lightly oiled bowl, place the dough and set it aside in a warm place, allowing it to rise to double in bulk
5. When double in bulk, punch it down, and roll out on a flour dusted work surface enough to fit a 9" pie plate
6. Fold the round in half and lift the dough carefully into a place, pressing it into place; make sure to handle the dough gently and carefully

8. Serve/Use as appropriate