Whole-Grain Pie Crust

Whole-Grain Pie Crust
based on 3 reviews
This Looks YUMMY!
10 min.
30 min.
8 servings per 9-inch 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.


  • 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
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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.

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Healthy and Delicious

I was looking for a healthy alternative to regular graham cracker crust when I found this recipe. But I didn't have any graham crackers onhand, so I used an equal amount of ground oatmeal (ground up in my coffee grinder.) It turned out great! I used this crust for key lime pie and it tasted awesome. I have made it the same way many times. Everyone loves this pie crust.

- Mary from Cumberland, WI

Whole-Grain Pie Crust

I used this crust on chocolate pie I made & oh my goodness it was fabulous. I'll use this recipe again.


Whole-Grain Pie Crust - ground work for a guilt fr

Preparation of this crust was no more difficult than the preparation of a regular Graham cracker crust, but the taste is more intense with the flavours of ginger and orange zest. Ground flax seeds and wheat germ are ingredients I keep in my fridge and use for baking bread, so coming by those was not a problem. It feels good and self-vindicating to make a dessert with healthy ingredients. Thank you for posting this.

- Fusun Atalay from St. John's, NF

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: .5g (3% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 4g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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