Whole Wheat Mediterranean Pie Crust Recipe (2024)

Heat oven to 450°. Prick bottom and sides if crust. Cover with 2 layers of foil and bake 8 minutes. Remove foil and bake 5 -6 minutes more.

For a savoury crust for a quiche I add some ground pepper and herbes de Provence to the flour. It gives the crust a little bit of extra taste.

I have made this crust multiple times now and it never disappointed. I am absolutely amazed by the fact the recipe requires such a small amount of fat and produces this incredible result. Highly recommended!

One of the most delicious and easy to make crusts i have ever made. Only used my hands (to avoid over mixing). It rolled out beautifully and so glad I have 1/2 in my freezer for my next crostata!

I've made this twice and and my 5 year old is now a big fan of quiche! The first time I made it, I may have forgotten the lemon juice and it was difficult to roll out, so I had to push it into the pie pan. The 2nd time (w/ lemon juice) it rolled out beautifully. It's a very hard-to-cut crust, perhaps it's because I use stoned ground ww flour. However, it's chewy and deliciously nutty once you bite into it. Definitely a plus that 1/2 of it can be kept in the freezer.

Love this recipe for quiche crusts! Much easier than real pie crust, faster cleanup, and maybe even healthier! Has a pizza-dough-like consistency before baking (very easy to roll out and clean up) and a chewy consistency after baking. It's delicious if you don't think of it as traditional pie crust! I don't prebake. New favorite quiche crust!

This dough was great to work with but I wasn't pleased with the texture after baking. I made two quiches from one batch. I made the mistake of pre-baking the crust for the first quiche. I don't recommend doing this; it had the texture of cardboard after filling and baking the final time. The second quiche (with no pre-baking) was just OK. Fun experiment but I'll stick with my traditional pate brisee dough.

I made this crust, froze half & used the other half for a quiche recipe that I blind-baked per the recipe. It turned out very chewy/hard, past the point of an enjoyable crust. Take two, using the frozen crust for a galette, it turned out more like a cracker folded around my fillings, and was enough for me to rethink the recipe. If I make it again, I will definitely not blind-bake & expect something like a chewy whole-wheat cracker.

So glad I found this recipe when making Leek Quiche. Really great alternative to a rich pastry case. Slight nutty flavour & the texture improved further on second attempt by blind baking first. Used both the Spinach & Onion quiche filling & Leek recipes. A winner!

I prepped this crust using a food processor and, as others have noted, it failed (used in leek quiche) - quick prep, easy to roll but, once baked, so hard it was inedible. I have 50+ yrs of high praise for the lard-based pastry I ordinarily make - but my failure with this recipe, I suspect, is not about the recipe itself. It's me. I'm convinced I over-processed it. I should have pulsed (not simply 'run') the food processor, and stopped the moment I saw it start to come together.

Dough was very easy to roll out and worth with. No problems with cracks, and it handled a rather wet filling very well (no soggy bottoms!) I mixed it up in a bowl with a fork and didn't have any issues with it coign together. Only thing I swapped was using apple cider vinegar instead of red wine vinegar. Will keep the recipe to use again.

Tasted fine but was hard as a brick! Next time, I will add more olive oil.

I’ve never been able to make decent crackers before now, so that’s a success, right? Used the food processor to save time. Will try it manually next time because it does have *some* flakiness. Terrific flavor! Longtime crust maker here, including all-whole-wheat, so I’m not sure what the heck happened. Glad I tested it on omnivores first.

I second others’ comments: mix by hand, NOT a mixer or processor, and mix/knead as little as possible. This makes a tasty, healthy alternative to butter pie crust, good for quiches.

This is a delicious and super easy dough to make. Do NOT use a mixer, you’ll likely over work the dough, develop the gluten and the crust will end up tough. Even by hand, work it minimally. Add a tsp of dried herbs to the flours before incorporating the liquids if you like (pepper, or oregano, rosemary, etc). See other people’s notes re baking time…ovens vary so much you may need to try a couple of times, but do preserve, once you’ve got it this is a truly amazing crust.

I've been looking for a crust that didn't use so much butter, so I made this twice with the whole wheat flour/white mix and it came out okay: kind of gritty and brittle, it tasted fine but not great by any means. This time I made it with white bread flour and it came out so much better: way more pliable, not gritty, better tasting, very easy to make. I also cooked it for only 10 minutes @ 375 before taking it out, adding the filling and then cooking for 50 minutes @ 375. Much better!

The recipe worked well. I used a mass scale, more water (20 grams more) and more resting time, Spinach quiche as filling. Rolling and shaping in a tart pan was easy. The dough is pliable and held its shape. Crusty on the edges while tender crust.Really yummy. Now what savory filling for the other half of the dough?

I prepped this crust using a food processor and, as others have noted, it failed (used in leek quiche) - quick prep, easy to roll but, once baked, so hard it was inedible. I have 50+ yrs of high praise for the lard-based pastry I ordinarily make - but my failure with this recipe, I suspect, is not about the recipe itself. It's me. I'm convinced I over-processed it. I should have pulsed (not simply 'run') the food processor, and stopped the moment I saw it start to come together.

Does this freeze well?

This is my tried and true crust for any savory bake I make. I love that it makes a double batch as well. I’ve used whole wheat and also spelt flour to make it. The spelt is a bit more stretchy, but also delicious.

Used it for a savory tart. Easy to roll out and I did blind bake. to disappointing results--texture was cardboard-like, hard to cut, in fact ended up holding and biting into a wedge rather than try to cut with knife and fork. Whole wheat flavor was sweet, but texture spoiled overall enjoyment. Will stick to traditional crust.

This recipe needs twice the oil and half the water. Tastes like a dry tough pieces of bread, not a pie crust.

I must admit that this crust didn’t turn out great. After reading the comments I was afraid of cracker hard pastry and skipped the par-baking. But then the dough would not cook through. However, even the overhang crust at the edges wasn’t particularly nice but remained unpleasantly chewy and …. well not pie crust like. I wanted to give Ms. Shulman the benefit of the doubt. But this amount of olive oil doesn’t work for me.

Can I use White Whole-Wheat flour?

This was terrible. Par baked for a quiche; it literally was as hard as a frisbee when done. Threw it out; now making Melissa Clark’s pie crust which is always great, subbed in 1/2 cup whole wheat flour. So far, that is working out to be a tasty, tender crust.

I used spelt flour because it was what I had on hand - same for lemon juice as opposed to red wine vinegar. It came out great. Also comes together super easy and I found it easy to work with.