EatingWell's Pumpkin Pie Crust (Printer-Friendly Version) | Eating Well

Print Now

EatingWell's Pumpkin Pie Crust

http://www.eatingwell.com/recipes/eatingwells_pumpkin_pie_crust.html

From EatingWell:  October/November 2006

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

9-inch single crust, for 10 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times"the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
  2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers.
  3. Proceed with your favorite pumpkin pie recipe.

Nutrition

Per serving : 104 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 7 mg Cholesterol; 12 g Carbohydrates; 2 g Protein; 1 g Fiber; 118 mg Sodium; 10 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Tips & Notes