Whole-Grain Pie Crust

Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular piecrust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews. Combine it with the Lighter LIBBY'S® Pumpkin Pie to add a healthy crust.

Whole-Grain Pie Crust
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings per 9-inch crust


  • 1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares)
  • 1/2 cup whole-wheat pastry flour
  • 2 tablespoons canola or sunflower oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons ground flaxseed
  • 2 tablespoons wheat germ or ground pumpkin seeds
  • 2 teaspoons finely grated orange zest
  • 1/2 teaspoon ground ginger
  • 1 large egg (with high omega-3 content, as noted on label), lightly beaten


PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.

BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.

Note: This whole wheat crumb crust is great with the Lighter LIBBY'S® Pumpkin Pie filling Lighter LIBBY'S® Pumpkin Pie recipe found on verybestbaking.com. Substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.

Nutritional Information

% Daily Value *

  • Total Fat 5g 8%
  • Saturated Fat .5g 3%
  • Cholesterol 25mg 9%
  • Sodium 20mg 1%
  • Carbohydrates 14g 5%
  • Dietary Fiber 2g 8%
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%
  • Sugars 4g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.

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