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Buckwheat Perfect Pie Crust | In Jennie's Kitchen

Buckwheat Perfect Pie Crust

Prep Time 5 mins
Total Time 5 mins


  • 1 ½ cups 225 grams whole wheat pastry flour
  • ¼ cup 45 grams buckwheat flour
  • 1 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 12 tablespoons 1 1/2 sticks / 168 grams very cold butter, cut into 12 pieces (24 if doing by hand)
  • 1 large cold egg
  • 1 1/2 teaspoon 7 ml white or apple cider vinegar
  • 3 tablespoons 45 ml ice cold water


  • Add the flours, sugar, and salt to the bowl of a food processor. Pulse once or twice to combine.
  • Add the butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  • 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.
  • 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.