EatingWell's Pumpkin Pie Crust

EatingWell's Pumpkin Pie Crust

3 Reviews
From: EatingWell Magazine, October/November 2006

Try this tender crust for any single-crust pie recipe.

Ingredients 1 serving

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  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons canola oil
  • 2 tablespoons ice water


  • Active

  • Ready In

  1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times—the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
  2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers.
  3. Proceed with your favorite pumpkin pie recipe.
  • Make Ahead Tip: Tightly wrap in plastic and refrigerate for up to 2 days or freeze for up to 6 months.
  • Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836,, and Bob's Red Mill, (800) 349-2173,

Nutrition information

  • Serving size: 1 slice
  • Per serving: 105 calories; 6 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 0 mcg folate; 7 mg cholesterol; 1 g sugars; 82 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 0 mg iron; 119 mg sodium; 11 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 fat

Reviews 3

December 24, 2011
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By: EatingWell User
Its ok if your on the healthy kick. But plain ole crust has less calorie then this and I even put in for 6 ppl instead of 10. Seems to me I would go less on the pie and more on the flavor. Can't bet ole crisco crust.
November 06, 2010
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By: EatingWell User
I love this recipe. I don't know what the other commenter was doing wrong, but I consider myself a baking novice and I've been able to successfully make this crust a dozen times for my pumpkin pies over the years. I do it all by hand, so maybe the food processor was the issue.
April 24, 2010
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By: EatingWell User
This pie crust was difficult, time consuming, and turned out tough. I did use the food processor to mix and don't know know if that created the problem.
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