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The Perfect Sprouted Whole Wheat Pastry Crust

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Having a perfect pastry crust recipe is one of my secrets for a successful, less stressful holiday dinner.

I adapted this recipe from my all-time favorite crust recipe, The Ultimate Lard Pie Crust. This new recipe is made with healthy sprouted whole wheat flour instead of white flour and butter instead of lard. It’s a little more rustic, but just as manageable, and just as delicious!

A collage of pastry crusts with text overlay.

Pastry dough should be easy to make, easy to handle, and easy to store. This perfect sprouted whole wheat pastry crust is all three!

A pastry crust in a pie dish.

Easy To Make Pastry Crust

Add the ingredients to your food processor in stages and voilà, the perfect pastry crust dough comes together just like that!

Rolling out the dough.

Easy To Handle Pastry Crust

If you’ve ever wanted to throw the rolling pin through the window while trying to make a perfect crust then I can relate. You will be pleasantly surprised at how easy it is to handle this pastry. No more frustratingly cracky dough. This pastry crust sticks together but not at the cost of being tough. It is still deliciously flaky!

The rolled dough.

Easy To Store Pastry Crust

Get a head start on your holiday menus!

Once the dough is made, divide it in half and wrap it well before refrigerating it for up to 1 week, or freezing it for up to 3 months!

A prepared pie shell.

Sprouted Whole Wheat — A Nourishing Choice

When you take the extra step of sprouting wheat it greatly changes the nutritional profile. Vitamin B is increased along with vitamin C. Carotene is also drastically increased.

During germination the enzymes and acids that make grains hard to digest and that rob us of their nutritional value are neutralized, and new digestion helping enzymes are produced.

There is a lot to learn about properly prepared grains and if you are new to the idea I suggest you start with Sally Fallon Morell’s book, Nourishing Traditions.

A pastry crust in a pie dish with text overlay.

The Perfect Sprouted Whole Wheat Pastry Crust

The Perfect Sprouted Whole Wheat Pastry Crust

Yield: 2 Full Size Crusts
Prep Time: 15 minutes
Total Time: 15 minutes

This properly prepared pastry crust is perfect for sweet and savory pies, pastries, shells, quiche, and tarts.


  1. Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
  2. Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
  3. Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
  4. Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
  5. Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
  6. Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.
A pastry crust in a pie dish with text overlay.


Friday 8th of May 2020

My husband can't eat butter or yogurt, I think I could sub coconut oil for the butter but I'm not sure what could be used in place of the yogurt. Any thoughts?

Butter For All

Saturday 9th of May 2020

Hi Errika,

If he can have egg, I would use one with some cold water. Until you get the right consistency for the pastry dough. If he can't have egg, maybe look up Flax egg and see if you can add that. I really hope that helps!


Melissa Bonser

Tuesday 21st of April 2020

Can I roll out the pie crust and freeze it flat with out losing any quality?

Butter For All

Tuesday 21st of April 2020

Hi Melissa,

I would personally just freeze the dough ball and defrost and roll it when you are ready to use it. You could try fizzing it in a pie plate, but I think it would be too fragile otherwise.

Hope this helps,


Mary McLemore

Sunday 1st of December 2019

You never tell us HOW TO SPROUT THE GRAINS! I'm assuming red berry wheat? Please help! I tried once before and it was horrible!

Butter For All

Wednesday 4th of December 2019

Hi Mary,

I actually buy sprouted flour (one of my little luxuries). I love this brand! But if you want to do it yourself The Nourished Kitchen has a pretty handy guide.

Hope this is helpful! Happy baking!


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