The Essential EatingWell Cookbook (2004)
Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.
About 14 ounces dough, enough for one 9- to 11-inch pie or tart.
Active Time: 15 minutes |
Total Time: 1 1/4 hours
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold butter, (1/2 stick), cut into small pieces
1 tablespoon canola oil
1/4 cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice, or white vinegar
Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Per 8 servings :
5 g Fat;
3 g Sat;
1 g Mono;
27 mg Cholesterol;
14 g Carbohydrates;
2 g Protein;
1 g Fiber;
49 mg Sodium;
16 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
Nutrition Note: Per 10 servings: 133 calories; 6 g fat 3 g sat, 1 g mono; 33 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 65 mg sodium; 13 mg potassium., Per 12 servings: 110 calories; 5 g fat 3 g sat, 1 g mono; 28 mg cholesterol; 13 g carbohydrate; 2 g pro
Tips & Notes
Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 3 months.