Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

137.4 calories; protein 2.4g 5% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 1.1g 5% DV; sugars 2.5g; fat 6.8g 10% DV; saturated fat 3.2g 16% DV; cholesterol 30.7mg 10% DV; vitamin a iu 166.5IU 3% DV; vitamin c 0.2mg; folate 2.8mcg 1% DV; calcium 3.8mg; iron 0.4mg 2% DV; magnesium 0.3mg; potassium 14.4mg; sodium 59.8mg 2% DV; thiaminmg 4% DV.