Flaxseed Pie Crust Recipe (Nutty & High-Fiber)
Key Information
Prep Time: 15 minutes
Cook Time: 10 minutes (pre-bake) + 1 hour (with filling)
Total Time: 1 hour 25 minutes
Servings: 8 (10-inch pie)
Difficulty: Intermediate
Dietary: Vegetarian, adaptable to vegan/gluten-free
Equipment Needed
– Large mixing bowl
– Fork or pastry cutter
– Measuring cups and spoons
– 10-inch pie dish
– Rolling pin
– Parchment paper
Alternative: Food processor for quick mixing
Ingredients
For the Base Crust:
– 1¼ cups whole wheat flour (150g)
– ¼ cup ground flaxseed meal (30g)
– ¼ tsp salt
– ¼ cup cold unsalted butter (60g)
– 2-4 Tbsp ice-cold water
– 1 Tbsp vegetable oil (optional)
Common Substitutions:
Butter: Coconut oil or vegetable shortening
Wheat flour: Gluten-free flour blend
Need egg-free? Add 1 extra Tbsp flaxseed + 3 Tbsp water
Method
1. Mix Dry Ingredients
– Combine flour, flaxseed meal, and salt in large bowl
– Whisk to distribute evenly
2. Cut in Fat
– Add cold butter pieces
– Work with pastry cutter until mixture resembles coarse crumbs
Crucial: Butter should remain cold and visible in small pieces
3. Add Liquid
– Drizzle ice water, 1 tablespoon at a time
– Mix until dough just comes together
– Stop when it holds shape when pressed
4. Shape & Chill
– Form into disk
– Wrap in plastic
Chill 30 minutes
5. Roll & Transfer
– Roll between parchment sheets to 12-inch circle
– Transfer to pie dish
– Trim and crimp edges
6. Pre-bake
– Prick bottom with fork
– Bake at 350°F (175°C) for 10 minutes
– Cool before filling
Crucial Tips
– Keep all ingredients cold
– Don’t overwork the dough
– Use just enough water to hold dough together
– Pre-bake for crisp bottom crust
Storage & Scaling
Storage:
– Unbaked dough: 3 days refrigerated
– Baked crust: 2 days at room temperature
– Filled pie: 3 days refrigerated
Scaling:
– Double recipe works for two pies
– Halve for small tarts
Common Mistakes to Avoid
– Using warm ingredients
– Overworking dough (makes tough crust)
– Skipping pre-bake (leads to soggy bottom)
– Adding too much water
Variations
Sweet: Add 1 Tbsp sugar + vanilla
Savory: Add herbs + garlic powder
Gluten-free: Use GF flour blend + extra flax
Vegan: Use coconut oil + plant milk
Remember: This versatile crust works beautifully with both sweet and savory fillings. The nutty flaxseed adds wonderful depth and a nutritional boost to any pie creation.
