Recipe

Healthy Citrus Pie Crust

A crisp, lightly sweet whole wheat crust with real orange and lemon zest. Easy to roll, sturdy enough for juicy fillings, and way more flavorful than plain dough.

By Matt Campbell

•

4.8

A golden baked pie crust in a glass pie dish with visible citrus zest flecks on a wooden counter

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If pie crust has ever made you feel like you need a culinary degree and a calming playlist, I get it. Crust can be dramatic. This one is not. It is a healthier, everyday-friendly dough that still bakes up crisp at the edges, tender in the center, and quietly impressive in the way that makes people ask, “What is that flavor?”

The secret is citrus. We rub orange and lemon zest into the dry ingredients so the oils perfume the whole crust. Then we keep things approachable: a mix of whole wheat and all-purpose flour for structure, Greek yogurt for tenderness, and cold butter for that classic flaky vibe. It is bright, cozy, and sturdy enough for anything from key lime style pies to apple, berry, or even a savory quiche.

Hands zesting an orange over a mixing bowl with flour

Why It Works

Bright flavor without extra fuss: Zest brings aroma and a gentle citrus pop without making the dough wet.
More forgiving than classic all-butter crust: Greek yogurt adds tenderness and helps the dough come together fast.
Sturdy, clean slices: Whole wheat flour boosts structure so the crust holds up to custards and juicy fruit.
Less sugar, still satisfying: Just enough sweetness to support dessert fillings, but not compete with them.

Pairs Well With

Easy Lemon Yogurt Pie
Quick Berry Chia Compote
Roasted Apple Pie Filling
Honey Whipped Ricotta

Storage Tips

How to Store This Crust

Unbaked dough (wrapped disk): Refrigerate up to 3 days. Let sit at room temp 10 to 15 minutes before rolling if it is firm.
Freeze unbaked dough: Wrap tightly in plastic, then tuck into a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.
Rolled crust in pie dish: Cover and refrigerate up to 24 hours before baking. Great for getting ahead.
Par-baked or fully baked crust: Cool completely, then cover and store at room temp 1 day or refrigerate up to 3 days. Re-crisp in a 325°F oven for 6 to 10 minutes.

Common Questions

Is this crust actually flaky?

Yes, in a real-life, weekday way. You will get crisp edges and light layers thanks to cold butter. It will not be as shatteringly flaky as a classic all-butter pastry with zero shortcuts, but it is delicious and dependable.

Can I make it fully whole wheat?

You can, but it will be a bit denser and more crumbly. If you want 100% whole wheat, add an extra 1 to 2 tablespoons yogurt or ice water as needed and do not overwork the dough.

What kind of Greek yogurt works best?

Plain, unsweetened Greek yogurt. I prefer 2% or whole milk for tenderness. Nonfat works, but the crust can bake up a touch drier.

Can I use oil instead of butter?

You can swap in a neutral oil or melted coconut oil, but you will lose flakiness. If you do it, reduce yogurt slightly and chill the dough well before rolling.

How do I keep the crust from shrinking?

Two things: do not stretch the dough when fitting it into the dish, and chill it in the pie plate for at least 20 minutes before baking.

Does the citrus make it taste like orange candy?

No. It tastes like “someone cared” rather than “someone added perfume.” The zest reads as fresh and subtle, especially once it meets butter. If you add the optional vanilla, it rounds out the citrus and makes the whole thing taste extra bakery-level.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Microplane or fine zester
Medium mixing bowl
Pastry cutter or fork (or your fingertips)
Measuring cups and spoons
Rolling pin
9-inch pie dish
Plastic wrap
Optional: kitchen scale for more consistent flour measuring

I used to think “healthy pie crust” meant settling for something that tasted like cardboard with good intentions. Then I started treating crust like the flavor opportunity it is. Citrus zest was the turning point. It is the same move I use when I want fast flavor in a sauce or salad dressing: wake up the aromatics first, then build.

This crust is now my go-to when I want pie to feel a little lighter but still like a real treat. It is the kind of dough you can make while chatting with someone at the counter, and if your edges look a little rustic, that is not a mistake. That is personality.

Healthy Citrus Pie Crust

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 1 hour 30 minutes

Servings 1 (9-inch) pie crust, about 8 slices

Ingredients

1 cup all-purpose flour (120g)
3/4 cup white whole wheat flour (90g)
1 tablespoon coconut sugar or light brown sugar (optional, for sweet pies)
1/2 teaspoon fine sea salt
1 teaspoon baking powder (helps tenderness and prevents toughness)
Zest of 1 medium orange
Zest of 1 lemon
6 tablespoons cold unsalted butter, cut into small cubes (85g)
1/3 cup plain Greek yogurt (80g), cold
2 to 4 tablespoons ice water, as needed
1 teaspoon vanilla extract (optional but highly recommended for sweet pies)
Optional for extra citrus pop: 1/8 teaspoon orange blossom water or lemon extract (use a light hand)

For blind baking (optional but recommended for custard pies):

Pie weights or dry beans
1 egg, beaten with 1 teaspoon water (egg wash for sealing)

Instructions

Zest and perfume the flour. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar (if using), salt, and baking powder. Add the orange and lemon zest. Use your fingertips to rub the zest into the flour for 30 to 45 seconds until it smells loudly citrusy.
Cut in the butter. Add cold butter cubes. Use a pastry cutter or fork to cut the butter into the flour until you have a mix of pea-size pieces and some sandy crumbs. Those butter chunks are future flaky layers, so do not obliterate them.
Add yogurt and bring it together. Stir in Greek yogurt and vanilla (if using). Drizzle in 2 tablespoons ice water and mix with a fork. Add more ice water 1 tablespoon at a time until the dough looks shaggy but holds together when you squeeze a handful. It should not feel wet or sticky.
Chill. Turn the dough onto a lightly floured surface and gently press into a disk. Wrap tightly and refrigerate for 30 minutes (or up to 3 days). This relaxes the gluten and re-chills the butter. Both are your friends.
Roll and fit. On a floured surface, roll the dough into a 12-inch circle for a 9-inch pie dish. Rotate the dough as you roll and dust with flour as needed to prevent sticking. Transfer to the pie dish and ease it in without stretching. Trim and crimp the edges.
Chill again and preheat. Refrigerate the crust in the pie dish for at least 20 minutes. While it chills, preheat the oven to 375°F so it is ready to go when the crust comes out of the fridge. If your kitchen is warm, chill 30 minutes.
Par-bake or blind bake (optional but recommended). Line the crust with parchment and fill with pie weights. Bake 15 minutes, then remove weights and parchment and bake 5 more minutes. For extra insurance against soggy bottoms, brush the warm crust with egg wash and bake 2 minutes more to set.
Fill and bake as your recipe directs. For fruit pies that bake a long time, you can skip the blind bake and fill the unbaked crust. For custards and creamy fillings, par-bake is the move.

Quick troubleshooting: If the dough cracks while rolling, let it sit 5 minutes to warm slightly, then patch with a little scrap dough and keep going. If it feels sticky, dust lightly with flour and roll with confident, even pressure.

Nutrition information is estimated.

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