Whole Wheat Pie Crust

Making pie crusts has never come easy to me. In fact, if you recall…I put out an all call many months ago and used YOUR recipes to put together the free ebook, For the Love of Pie!

Since that time, I have discovered a delicious and healthy way to make whole wheat pie crust! I am SO excited!

The secret ingredient is Tropical Traditions Palm Shortening. We all know to stay away from regular shortening (like crisco) right? I’ve tried making pie crusts with butter, and that works too (especially in these Mini Apple Pies). But, since I tried using Palm Shortening from Tropical Traditions, I feel like my days of frustration with pie crust may be over. When I tried making a whole wheat crust with Palm Shortening, it formed perfectly. It rolled out like a dream. I could be heard shouting out Whooops and Woohoos from my kitchen for miles around. I’m telling you, this from the lady who never could make a pie crust.

Here’s how you make the crust…

Whole Wheat Pie CrustYum

1 1/4 cup whole wheat flour
1/4 teaspoon sea salt
1/3 cup Palm Shortening (or butter)
4-5 Tablespoons cold water

I found this recipe to work best in my food processor. If you don’t have a food processor, you can cut the shortening into the flour with a pastry blender.

Place flour, salt and shortening in food processor. Blend until shortening is cut throughout the flour and the mixture resembles crumbs.

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Admire the crumbs…

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Begin adding water and processing (or stirring). If your dough looks like this, it doesn’t have enough water in it yet…

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Add little bits of water until your dough will form a nice round ball.

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Roll out your dough  on a well floured surface.   Fold it in half.

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Then fold it in half again.

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Place your dough in your pie dish with the folded corner in the center.

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Unfold the dough, shape it into the dish and make the edges pretty.

Whole Wheat Pie Crust

Here’s a little video tutorial I made that will maybe (hopefully) give you an idea about how I shape my pie crust. There are all kinds of different ways to make it pretty…this is just the way my grandma taught me.

Poke your dough a few times with a fork to keep it from poofing up in the oven.

Bake at 450° for 10-12 minutes or until the crust is golden brown.

Mmmm…pretty dutch apple pie! (I just used this Mini Apple Pie filling and crumb topping recipe with the crust for this pie…in case you feel like you must try it right NOW!)  I must say, a glass of milk helps this pie go down real nice.

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Comments

  1. Miranda says

    I have some apples in the freezer that would taste really good in this crust, especially if I win the shortening! :)

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  2. says

    I also have had a problem making pie crusts. They never turn out quite right. I’m eager to try this recipe using my food processor and the palm shortening. Thanks for the help!!!

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  3. Mama D says

    I am pie crust challenged, too. Maybe if I win the palm oil, I can actually make a pie crust that’s worth eating! :-) Thanks for the wonderful recipe and opportunity to WIN!

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  4. Kim says

    Thanks for this series. I really appriciate that you are including soaking variations for it. Thanks for another opportunity to win!

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  5. Jacqueline says

    I am so excited to try this! My dear husband may have crust on his quiche afterall! (I’ve been making crustless quiche for some time. The store bought crusts have bad ingredients, and I’ve shied away from making recipes with all/mostly white flour. My son likes the crustless version, but dh will be thankful to have crust again!)

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  6. says

    I don’t have any palm shortening, but have used butter to make my pie crust. I was wondering if solid coconut oil would make a good substitute for recipes that need shortening?

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    Laura Reply:

    Yes, but from what I understand, it just doesn’t work as well. :(

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  7. Alex Hall says

    I’m with you on the fear of pie crusts! Hopefully I’ll be able to concur mine as you have……but until then, I’ll admire your pictures. :)

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  8. Leah says

    I would love to win this for pie-making…and other things. I just made another pie this week using coconut oil…rather frustrating, but at least it’s healthy!

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  9. Esther says

    Wow…a whole wheat pie crust?! I never thought of doing this. Thanks so much for the recipe. I am always trying to find ways to incorporate more whole wheat flour into our foods, so I am definitely anxious to try this in a strawberry rhubarb pie! Yummy!

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  10. Melissa says

    That looks like a good recipe. My husband and boys love pie! have you tried this shortening in biscuits yet?

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    Laura Reply:

    No, but YUM!!!

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  11. Mrs Team S says

    Yum! I am going to have to give this a try. Looks good! Thank you for the Healthy Celebrations series- so fun!

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  12. says

    I have always been a “buy a pre-made crust” type of person because of the disasters that have happened in the past when I have attempted to make a homemade one. Well, this seems simple enough and am willing to give it another try. Homemade is SOOO much better than store bought any day. Thanks for the video and tips.

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  13. Cara says

    That is exciting that you’ve found something that works for you! Pie crust are usually hard for me too. I will have to given palm shortening a try. Thanks!

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  14. laura says

    Ahh…I’m happy to see this! Pie crusts have eluded me for years and I’m ashamed to say I used Crisco the last time as it was for company and I didnt’ want to risk it. Thanks so much!

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  15. Danielle says

    I was always in the camp of “NEVER use shortening, it’s HORRIBLE for you.” And yet, I have used worse things to cook, eat or drink! Go figure!!

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  16. Christy says

    Ooooh! This looks so simple to make! I always cheat and buy premade pie crusts, now I don’t have an excuse (except that I don’t have any palm shortening (yet!)). Thanks for sharing!

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  17. Gretchen says

    I’ve managed crusts with butter but it’s definitely a work in progress and the palm shortening sounds worth trying. Your crust looks beautiful!

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  18. Mary says

    Thank you for the pie crust (I accidentally wrote “curst” – doesn’t appear any cursing is required!) recipe. I’ve made them with a different brand of palm shortening and also loved the results. I would love to win some and try this brand.

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  19. angie says

    i’ve wanted to health-ify pie crusts for so long, and they are always lacking – this looks like the ticket to success!

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  20. says

    Thank you so much!! I’ve been hesitant to try making pie crusts because I don’t want to use shortening and my dad is adamant that butter will not work. :) I hope I win the giveaway so I could try this!

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  21. Sharon says

    This looks wonderful. I haven’t attempted to make my own pie crust yet, but you inspired me to try it now!

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  22. Angie says

    My crusts are always a flop – so I’d love to get the product and try this. The pictures look delicious!

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  23. Billie says

    Thank you for posting this! Pie crust is one of those things I’ve always been afraid to try…you make it look so easy though!

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  24. Sharon says

    I can see I’m going to need to break down and buy a food processor.
    The pie (and the crust) look delicious. Thanks for sharing, Laura.
    I really enjoy Heavenly Homemakers. I don’t know how you find time to do all you do but I’m glad you share your wisdom with us!

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  25. karen says

    You have to try the America’s Test Kitchen pie crust recipe–it uses vodka instead of water. Vodka doesn’t form gluten, so your crust is always flaky–which can be tough with WW flour. The vodka bakes away, only you will know it was there. Of course, you have to keep the kids from eating the unbaked pie crust!

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  26. Heather says

    I can’t get the remaining 50+ comments to load, so I haven’t done all of my research on your site, but can you explain why Palm Shortening – what is so great about it as compared to butter or Crisco? I’ll admit I haven’t bought Crisco in years, I always use butter, but if this stuff is better, then I’d like to know why – thanks!

    [Reply]

    Laura Reply:

    You can read about why Palm Shortening is good here: http://www.tropicaltraditions.com/organic_palm_shortening.htm and why crisco is BAD here: http://www.westonaprice.org/The-Rise-and-Fall-of-Crisco.html

    Butter is great…it just doesn’t work as well for pie crusts. BUT, I totally recommend eating real butter for other recipes!

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  27. Marie says

    I loved your mini apple pie recipe, and use the crust recipe quite a bit, but I like the sounds of this one. And it doesn’t take such a chunk out of my butter budget!! =) Thanks for the recipe! and yes, may I have another entry in the palm shortening giveaway?! =)

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  28. mommy7thheaven says

    Oooo! Looks like another winner! Hubby loves pies of any sort! I’ll have to give this one a try! Also, please enter me for another shot at the palm shortening!:)Thanks so much!

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  29. Amy Miller says

    This looks delicious!!! I really want to cook responsibly for my family, but I can’t afford to do it like I want to. I sure hope I win the palm shortening!

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  30. says

    Pie is my husbands favorite! My crusts are very good, but made with ap flour and butter. A healthy alternative would be great. I will have to try it ans see if dh will eat it.

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  31. Rebekah says

    I’ve been wanting to make your mini apple pies for breakfast one of these days. My husband does not like bread products (whole wheat), he chokes them down, but I bet he wouldn’t complain for an apple pie!

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  32. says

    I have had terrible trouble with pie crust as well, this looks like the solution. thanks for the info and I guess this is one more reason I need a food processor!

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  33. Trina says

    Thank you for this information! I am so exciting to see an option to Crisco. I was about to try lard in my attempt to find other options but I think this sounds much better.

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  34. Emily V says

    I am really eager to try the palm shortening. My attempts at pie crust with butter have not been successful!

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  35. Courtney says

    The last pie crust I made was for Thanksgiving. I used butter and just wasn’t loving it. I’m excited to hear that I can use shortening again! I will definitely need to get some Palm Shortening.

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  36. leah says

    I will be trying this soon it looks so simple and that pie looks so yummy. Now if i do not win the contest do you recommend another oil to be used…. i have extra virgin coconut oil . Thanks again for this blog it really does help our family .

    In Christ,

    leah

    [Reply]

    Laura Reply:

    Coconut oil would probably not work great in a pie crust, but you could give it a try and see!

    [Reply]

    leah Reply:

    Well thats ok… I guess i need to try the palm oil.

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  37. Dawn says

    I would love to try the Tropical Traditions palm shortening to see if I can start making pie crusts again, I gave up after wanting to make ours healthier and going dairy free didn’t help matters. I so would like to try this crust! BBlessings to you for sharing your great ideas, I tried to start potatoes in a trash can last week, they are growing!

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  38. Kori says

    I LOVE the sound of this. I have never been a big pie maker, but my kids are asking for pies lately! Now I have a good base – it’s easier to make the filling healthy than the crust! So now I am good to give it a go! Thank you so much.

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  39. Laura says

    I would love to try palm shortening for this! My hubby’s favorite dessert is pie. He thinks it’s the bee’s knees! Every time I tried it with butter, it didn’t work very well with whole wheat flour so I gave up trying to make it healthier. You made my day (as well as my hubby’s) with this suggestion!

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  40. Carol says

    hmmm. never thought about doing pie crust in the food processor, or whole wheat pie crust. Gonna hafta give them both a try!

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  41. Bethany says

    Here’s my “BONUS” entry for the shortening… I think this would be great for making a not-so-crumbly whole wheat crust.

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  42. says

    This reminds me of a joke that was in Good Housekeeping not too long ago. They re-printed it from one of their issues back in the early 1900’s (and I don’t remember it quite right, so feel free to correct me if you do!). A girl was making a pie, and she asked her father how shortening got its name. He told her that it was because people who use shortening are shortening their lives.

    So I would like to win so that I can make things that require shortening again without shortening my life :-)

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  43. Beth T says

    This sounds great. I’m always looking for healthy, good-tasting alternatives to family favorites. Thanks for sharing your recipe and for the chance to win some palm shortening.

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  44. Rachel says

    “Bonus Entry” I just starting trying to eat healthier, and I’m actually finding that it’s not as difficult as I thought it would be. This recipe sounds simple and delicious! I definitely want to try it!

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  45. Amanda says

    Hmm…I can’t make a decent crust either, at least not more than 30% of the time. Maybe this is the solution.

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  46. says

    here’s my extra entry! now, if only i could take a bite of that right now! i’ve been craving apple pie for about 2 weeks now!

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  47. AKuma says

    Seriously? I don’t make pie crust but once or twice a year because I haven’t found a great recipe without shortening in it. Will def. try.

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  48. says

    I would love an extra entry- almost as much as I would love to win. I have only made on successful pie crust. I hope the shorting I win will help me make more! (the power of positive thinking, right?)

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  49. Corrie J says

    I make a lot of pie crusts – but it is always frustrating. :) Thanks for the extra chance to win the palm shortening.

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  50. Erin says

    Now I realize that I really need to win that bucket of palm shortening and here’s my chance. Never have been able to make pie crust (always resorted to premade, uhg). I’m trying it this weekend. Thanks!

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  51. Abby H says

    “bonus entry”….yummy, I love that there is a alternative to regular shortening. I can never make pie crusts with butter, that turn out right.

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  52. Hope says

    Would like to try the palm shortening. I really RARELY use any shortening, so a shortening you don’t have to feel bad about using would be great!

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  53. Tiffany says

    I would love to have shortening to do crusts with again!! I wonder how it’d taste for whoopie pie frosting…mmmm!!!

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  54. LennyAnn says

    I make about 24 pie crusts at a time and freeze them. Always felt a little guilty about all the lard….

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  55. marcie says

    Looks great! I love palm shortening- just have not found a cheap source- will definitely check this out! Thanks for a chance to win some!

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  56. Sally says

    Second entry. God bless you and your family
    for sharing your heart and always being a laugh
    and encouragement.

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  57. Janette says

    HI, just wondering how to make the cinnamon twists you mentioned in the video tutorial… Ive just made the pie and have plenty of pastry left over (turned out great thanks!)

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  58. says

    Hey Laura, just FYI, but your link to “why Crisco is bad” is not working. Please fix! :)Thanks.

    [Reply]

    Laura Reply:

    It was working earlier…it looks like their site is down. Keep trying, hopefully they’ll have it back up!

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  59. Monica says

    I grew up in South Carolina and my mom made pie crusts, cobblers and biscuits that were melt-in-your-mouth delicious…but with Crisco. I have tried making them with butter and coconut oil, but I can never get the right consistency. Here’s my bonus entry for a chance to try them again! :) Monica

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  60. Rhonda says

    Thank you for the “bonus” opportunity to win the palm shortening. Your pie crusts looks wonderful!

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  61. Jen says

    I’ve been too chicken to try a whole wheat pie crust, so thanks for the tutorial and the recipe! Thanks for the bonus entry to the giveaway.

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  62. Lorinda says

    Here is my bonus entry.
    I’ve used Crisco to season cast iron cookware.
    Will this palm shortening work well for this purpose too?

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    Laura Reply:

    I don’t know why not!

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    Brenda Reply:

    I just ordered some Palm Shortening – I can’t wait!!
    But, just to answer the cast iron question, I use coconut oil all
    the time and it does a GREAT job of seasoning my cast iron stuff.

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  63. Wendi says

    I love how you make desserts healthy. It makes me feel better about letting my kids have them. Would love to try the palm shortening.

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  64. Jenny says

    Thank you for the tutorial. It would great to have totally healthy dessert that tastes good. My teenage son is the pie maker in the family.

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  65. Erin Slocum says

    I normally use a recipe passed down for generations where I sub in the palm shortening, but the whole wheat flour would be a good change too.(bonus entry)

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  66. Sharmista says

    How cool is that?! I bet the palm shortening would work in my “Better than Hardee’s” cinnamon raisin biscuits too! It’s the only thing I still use Crisco for… *blush*

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  67. Samantha S. says

    A healthy and yummy pie crust…yay and thank you!

    Please use this comment as the extra entry for the Palm Shortening giveaway. :)

    [Reply]

  68. Chelsea Wipf says

    Bonus entry for the palm shortening! cant wait to try the pie crust with some strawberry rhubarb pie!

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  69. says

    Is a whole wheat pie crust yummy? I have been afraid to try because my experience has always left me disappointed. I read that I should use whole wheat pastry berries and even bought them. But I haven’t used them. After watching your cute video, I think I am going to give it a try! Thanks for the bonus entry as well.

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  70. Rebecca says

    Oh, whole wheat flour, how little I get to use you! Cooking gluten-free for my husband is definitely interesting, but I get to use all kinds of fun and healthy flours like millet, sorgum, and teff instead! Have you ever tried rolling out a pie crust on wax paper? That allows me to easily transfer it from the counter to my pie pan (and not stick to my rolling pin!).

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  71. Elaine c says

    this looks so good my kids saw the pic and said can we make that mom? the palm shortening looks like it works good. I have tried butter and oil and just not liked it as much. I grew up using lard to make pie crust!! I would love to win the palm shortening!

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  72. barbs says

    Your pie and pie crust look absolutely amazing!
    I definitely have to try this recipe,
    (and winning the Tropical Traditions shortening to use would be awesome too!)

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  73. says

    I love making pie crusts all spring and autumn long when I make a greens “pie” or quiche once a week while all the local fresh greens are in season! It should be starting up again soon this year…we can hardly wait!

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  74. Ellen says

    The crust looks so good and I would love to try making pie crusts with palm shortening!! Thanks for the bonus entry!!

    [Reply]

  75. Marie says

    Would love to try the Palm shortening! This is my bonus entry. My favorite part of the pie crust tutorial is the simple tip of folding the pie crust in fourths to move it into the pie plate. Saves a bunch of trouble right there!

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  76. says

    Looks like a good crust recipe. (This is a bonus entry for the palm oil)
    I always use what is called spoon pie dough it is very simple and turns out every time. If I win the palm oil I will let you know if it works in that recipe. :)

    [Reply]

  77. Sami says

    I tried 3 different pie crusts last fall, and didn’t like any of them! Maybe the shortening is the secret?

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  78. Amanda says

    Here’s my BONUS entry! Just reading this entry makes me want to bake a pie, maybe I’ll surprise my husband with one!

    [Reply]

  79. Meredith says

    Thanks for the great recipe (and another chance to win the palm shortening)! I’m looking forward to trying this for a healthy celebration with my family!

    [Reply]

  80. Beth says

    Laura,

    I, too, have used the TT organic palm shortening. The only problem I have encountered (and have had a mess on my hands trying to make cake icing with it and the balls sticking in the tips jamming the opening) is that it seems to be composed of many tiny “balls” of the substance. These do not mix or roll out and show up in the crust. When I bake it then, there are little “ball-sized holes” left in the crust. Not so attractive.

    I’m curious as to whether you have had this problem and what to do about it. Love the palm shortening otherwise.

    Thanks!
    Beth

    [Reply]

    Laura Reply:

    I haven’t tried using it for cake icing yet. I’ve really only used it a few times in pie crust so haven’t noticed the little holes. So far, I’ve used it mostly for frying foods. I’ll have to make a pie soon to try to see about the holes. I’ll get back to you if I figure anything out!

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  81. Bex says

    Um, your research is out of date. The only reason not to use shortening was that it used to be made of trans-fats. At the time this article was written, Crisco has ZERO trans fats and half the saturated fat of butter (same as Palm shortening), and is made from soy and PALM. Go ahead and use it, no need to pay 40%+ more for palm shortening.

    [Reply]

    Laura Reply:

    Glad to know that crisco is made from palm, but I will prefer to stay away from soy if at all possible. :)

    [Reply]

    Brenda Reply:

    Hi Bex,

    The thing about Crisco is that even though it is made with palm it
    is hydrogenated. The palm shortening that Laura recommends is
    non hydrogenated. If you do a quick google search for the dangers of
    hydrogenated oils you will see just how terrible they are for you. Also,
    unless it is labeled non-gmo, most soy has been genetically modified.
    This is another real controversy but personally I stay completely away
    from anything that is GMO. Again, a quick google search will give you
    a ton of info on that as well. I’m happy to pay the extra money to
    make sure my family is getting healthier versions of the stuff we
    love. :-) I hope this helps!! Have a great day!

    [Reply]

    Bex Reply:

    I am aware of the fact that it is hydrogenated. Hydrogenation is
    basically a fancy name for turning fats that are liquid at room
    temperature into fats that are solid at room temperature. The danger
    of hydrogenated fats is that they, in the past, all contained trans
    fats. Now they do not. Is your Palm fat liquid? No? Then they contain
    high levels of saturated fat, which makes it no better than using
    butter. Unless you are a vegan, there is no real benefit here. Now
    the Crisco is made of soy and palm oil, with 1/2 the sat. fat of
    butter (because of the soy) and no trans fat. Again hydrogenated oils
    were bad due to the fact that they contained trans fats. Crisco and
    many other shortenings do not. I am aware of the GMO issues with soy
    and any other non-100% organic product (regular ‘organic’ product can
    still be up to 30% GMO), which is why I get the 100% organic
    versions. Here is one of the many articles (which a simple Google
    search will produce) explaining that while hydrogenation can produce
    trans fats, it is actually the trans fats themselves that are the
    issue.
    http://www.wisegeek.com/what-is-hydrogenated-oil.htm

    [Reply]

    Bex Reply:

    Slight correction: There is some unsubstantiated research that
    suggests palm & coconut oils are better for you than other
    saturated fats, with the usual provisos regarding 100% organic
    (not just organic)content.

    Alicia Reply:

    Zero Trans Fat on a label is misleading.If the per serving amount is less than .5g, then they can label it Zero Trans Fat-which is not true. Their website info says per serving and the ingredient list has partially hydrogenated palm and soybean oils. Sat. fat isn’t the problem in foods. Here’s a great article I read today:
    http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml

    [Reply]

  82. Sylvia Debono says

    Hi,my name is Sylvia and I am sending this message from Malta Eourope.
    I have made your recepie for the Whole Weat Pie Crust today and it came out fantastic. I made chicken pot pie, I would like to knowe that if I double or tripple the reciepie if I would double or tripple all the ingredent’s,and can I freeze it.
    I would like to here from you as I would like to make more crust tomorrow,and by the way the time difference between Malta and the US is that Malta is 9 hrs ahead of.
    Thank you
    keep it up

    [Reply]

    Sylvia Debono Reply:

    Hi,my name is Sylvia and I am from Malta Eroup. I made the pie crust but made it with butter and made chicken pot pie with the crust and it came really good. Would I would like to knoe that if I want to double or teipple the recipie,do I double or tripple all the ingredents and can I freeze it and how long can I freeze it for.I would like to make this crust tomorrow
    Thank you from Eroupe Malta
    I do so hope someone will answer
    Sylvana

    [Reply]

    Laura Reply:

    Yes, if you want a triple batch, simply triple the amount of ingredients called for in the recipe. You can freeze it for 3-6 months in airtight packaging.

    [Reply]

  83. nicole says

    Hi Laura, thanks so much for your wisdom and your website! I would like some advice about pie crust making… I’m so frustrated I could cry! This is the second pie crust I’ve made using your recommended ingredients and it cracks when I roll it out and folding it??? That is a joke, it just breaks along the seams and by the time I get it into the pie pan I have to piece it all back together from the 12 different fractions it has broken in to… good thing to have the PC rolling pin for that. But with my luck, I might as well not even roll out the crust in the first place and just press it into the pan… Please give me some suggestions of what I’m doing wrong. I’m using very cold water, my flour comes out of the freezer, but the palm shortening is room temp. I have the same problem with any other pie crust unless I just buy a refrigerated one… Please help… I really want to make a pretty pie crust! BTW… this recipe does taste wonderful…. Thanks in advance!

    [Reply]

    Brady Reply:

    I am having the same problem, Laura :( I am using freshly ground hard white, and blending in with a pastry blender. help

    [Reply]

    LindseyforLaura@HHM Reply:

    I would try using more palm shortening or more water. See if that helps.

    [Reply]

  84. Dotty Bolls says

    I have high cholesterol and all my medical information is that palm and palm oil is very bad if you have high cholesterol. I have used Crisco for over 40 years and, if I do say so, make a lovely pie crust which my family and friends look forward to in a pie or anything with a flaky crust.

    [Reply]

  85. Danley Shackelford says

    I was just going to say that if you have trouble rolling out your crust, try putting it between two sheets of saran wrap. I learned that trick somewhere along the way and it’s saved me a TON of trouble. My first whole wheat crust is in the oven now. It seems like it will be quite tasty!

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  86. says

    Do you use this same recipe for pumpkin pie as well?

    [Reply]

    Amy S. Reply:

    I just used this recipe for pumpkin pie a week ago and it worked great! I did not precook it.

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes! Same recipe.

    [Reply]

  87. Laura says

    I’m not a fan of pie crust making but need one before I can get to the store, so I’m going to try your tried and true recipe. With your chocolate peanut butter filling, if my crust doesn’t turn out great, I don’t think anyone will notice anyway!

    [Reply]

  88. Kari C says

    I did it! Last time I made pie crust, I used my grandma’s “no fail” recipe, and I failed. This time, it was touch and go but in the end, it worked out great. I added 6 tbsp of water because 5 didn’t seem enough, but it was too much so I added a bit of flour and then consistency seemed fine.

    In case anyone else wonders and looks at comments, this made enough for a top and bottom crust.

    Thanks Laura for your help with dinner tonight!

    [Reply]

  89. Carol says

    I just purchased some palmfruit shortening, made pie crust. The crust turned out almost as tough as shoe leather. Any ideas what I might have done wrong?
    Used 1 1/3 cup flour, 1/2 tsp. salt, 1/2 cup palmfruit and cold water. Rolled it out, put it in pie dish, pricked and baked at 375 for about 20 minutes.

    [Reply]

    Laura Reply:

    My guess is that it needs more water?

    [Reply]

  90. Amanda says

    Can you use coconut oil instead of palm shortening??

    [Reply]

    LindseyforLaura@HHM Reply:

    You could, but it won’t work nearly as well. :)

    [Reply]

  91. stephen says

    Can you make these in advance and freeze them? If so, would you pre-cook them and freeze them whole or fold them up like you do and thaw out when you need one?

    Thank you for your blog and all the great recipes.

    [Reply]

    Laura Reply:

    I have frozen these before, but I leave them in a pie pan to do so. I’ve frozen them both baked and unbaked this way.

    [Reply]

  92. Ashley says

    For your pumpkin pie, did you feel any need to use arrowroot powder to make it thicker? Im worried my homemade pumpkin puree might be too thin compared to the canned

    [Reply]

    Kristin Reply:

    I’ve never had a problem with homemade pumpkin causing the pie not to thicken. Though I only use pie pumpkins and I have
    that they are less watery then the jack-o-lantern variety. I will say that I usually end up with more filling then will fit in a 9 inch pie crust, so I frequently make a 10 inch pie or just roll out the leftover pie dough and place into a few mini tart pans and fill them with the leftover filling. Additionally, you can usually drain off some of the extra liquid, if you let your pumpkin sit in the fridge for a few days before using it.

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura doesn’t need any. Here is her pie recipe you can try if you would like. :) http://heavenlyhomemakers.com/pumpkin-pie

    [Reply]

  93. Cindy says

    regarding cinnamon twists with extra dough – I am recipe challenged – do you have a recipe for that? I can’t easily just make them up…

    [Reply]

    LindseyforLaura@HHM Reply:

    I would mix about 1 tablespoon of sugar with a half tablespoon of cinnamon. Roll the dough into little “snake” shapes and twist them together then roll those into the cinnamon sugar mix. Bake at 350….maybe about 8-10 minutes. I would keep an eye on them so they don’t burn. That is what I would do! :)

    [Reply]

  94. Wendy says

    I hate to say it but I have tried this recipe two times without success. I used tropical traditions palm shortening and home ground hard white wheat flour. I don’t remember exactly but both times it seemed to either be too sticky or not hold together well. I wonder if maybe your palm shortening was much colder than mine?

    [Reply]

  95. Hollie says

    How does this compare to the flakiness of traditional pie crusts?

    [Reply]

    Laura Reply:

    I’d say it’s pretty flaky! :)

    [Reply]

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