Essential EatingWell Pie Pastry

Essential EatingWell Pie Pastry

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From the EatingWell Kitchen

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


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  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.
  • 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 information

  • 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

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