Whole Wheat Piecrust

If you want the goodness of whole grain in your piecrust, I recommend using whole wheat pastry flour. Like traditional pastry flour, it is lower in protein and, because it is softer, it produces a more tender, crispier crust, with a finer texture than you would get with regular whole wheat flour.

Truthfully, I use this crust because I like the way it tastes. It’s delicious with pumpkin pie or sweet potato pie or any dessert you want to give a little more wholesome flavor to.