Buckwheat Perfect Pie Crust

Prep time:
Total time:
Serves: makes 2 pie crusts


  • 1 ½ cups (225 grams) whole wheat pastry flour
  • ¼ cup (45 grams) buckwheat flour
  • 1 teaspoon sugar
  • ¼ teaspoon fine sea salt
  • 12 tablespoons (1½ sticks / 168 grams) very cold butter, cut into 12 pieces (24 if doing by hand)
  • 1 large cold egg
  • 1½ teaspoon (7 ml) white or apple cider vinegar
  • 3 tablespoons (45 ml) ice cold water


  1. Add the flours, sugar, and salt to the bowl of a food processor. Pulse once or twice to combine.
  2. Add the butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  3. Add the egg, vinegar, and water. Pulse 60 to 90 seconds until it comes together into a ball of dough. It’ll start out looking like wet sand, and comes together into a ball during the last few seconds of pulsing.
  4. Dump the dough onto a counter (no need to flour unless you’re using the dough immediately, but note that this dough also doesn’t require any chilling time). Divide the dough into 2 equal pieces. Shape into 1-inch thick, round disk. Wrap tightly in plastic film, and chill up to 3 days.