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Essential EatingWell Pie Pastry

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

From EatingWell:  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

Ingredients

Preparation

  1. 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.

Nutrition

Per 8 servings : 166 Calories; 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