Active Time: 5 minutes |
Total Time: 5 minutes
1/4 cup whole-wheat pastry flour, (see Sources)
1/4 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into 4 chunks
1 tablespoon canola oil, or walnut oil
1/4 teaspoon distilled white vinegar
1-2 tablespoons cold water
Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
Per serving :
13 g Fat;
5 g Sat;
4 g Mono;
15 mg Cholesterol;
24 g Carbohydrates;
3 g Protein;
2 g Fiber;
146 mg Sodium;
15 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 2 1/2 fat
Tips & Notes
Make Ahead Tip: Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.