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Essential EatingWell Pie Pastry
Essential EatingWell Pie Pastry
0 Reviews
From the EatingWell Kitchen
Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup whole-wheat pastry flour
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 4 tablespoons cold butter, ( ½ stick), cut into small pieces
- 1 tablespoon canola oil
- ¼ cup ice water, plus more as needed
- 1 large egg yolk
- 1 teaspoon lemon juice, or white vinegar
Preparation
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Ready In
- 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 ¼ 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.
- Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 3 months.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Per serving: 137 calories; 7 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 3 mcg folate; 31 mg cholesterol; 3 g sugars; 166 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 60 mg sodium; 14 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 fat
