Handwritten recipe card for Quick Pie Crust
by: salvagedrecipes

Whole Wheat Greek Pie Crust for Pies and Quiches

Quick Pie Crust
This Quick Pie Crust recipe is a reliable go-to for home bakers looking for a tender, flaky crust without hassle. Combining whole wheat blend flour with unbleached white flour gives it a hearty, balanced texture perfect for both sweet pies and savory quiches. Cider vinegar and egg provide extra elasticity and richness, making the dough easier to handle and yielding a golden, flavorful crust. It’s beloved for its balance of ease and homemade taste.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 3 crusts
Calories 1659 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups whole wheat blend flour (part whole wheat, part unbleached white)
  • 1 tsp salt
  • 1 ¾ cups vegetable shortening
  • 1 tbsp cider vinegar
  • 1 egg
  • ½ cup cold water

Instructions
 

Step 1: Combine Dry Ingredients

  • Mix the all-purpose flour, whole wheat blend flour, and salt in a large bowl.

Step 2: Cut in Shortening

  • Add vegetable shortening. Cut in with fork or pastry cutter until mixture resembles coarse crumbs or peas.

Step 3: Add Wet Ingredients

  • In a separate bowl, beat together the egg, cider vinegar, and cold water.

Step 4: Combine Mixtures

  • Pour egg mixture into flour mixture. Stir until well-mixed and dough begins to form.

Step 5: Chill the Dough

  • Wrap tightly and chill for at least one hour.

Step 6: Roll and Use

  • Split each half into thirds. Roll out on floured surface. Place in pie plate and prepare as desired.

Tips

  • Use butter for part or all of the shortening for a richer flavor.
  • Add herbs like thyme or rosemary for savory pies or quiches.
  • Substitute ice-cold milk for water for a more tender crust.
  • Replace up to ½ cup flour with almond flour for nuttier flavor (not gluten-free).
  • For a flakier crust, keep all ingredients very cold before mixing.
  • Add 1–2 tsp sugar for dessert pies.
  • Freeze portions of dough for up to 3 months.
  • Roll between two sheets of parchment to avoid sticking.
  • Use a pastry cutter or fork as the card suggests for best texture.

Nutrition

Calories: 1659kcalCarbohydrates: 121gProtein: 22gFat: 124gSaturated Fat: 31gPolyunsaturated Fat: 35gMonounsaturated Fat: 50gTrans Fat: 16gCholesterol: 57mgSodium: 147mgPotassium: 427mgFiber: 11gSugar: 1gVitamin A: 89IUVitamin C: 0.1mgCalcium: 53mgIron: 7mg
Keyword classic baking, homemade crust, old-fashioned recipe, pie crust, quiche crust, vintage recipe, whole wheat
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