Nutrition per serving may change if servings are adjusted.
3 tablespoons canola oil
4 tablespoons ice water
2 tablespoons sugar
1¼ cups all-purpose flour
4 tablespoons cold unsalted butter
½ teaspoon salt
1¼ cups whole-wheat pastry flour, (see Ingredient Note)
¼ cup reduced-fat sour cream
Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
Make Ahead Tip: Wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Very tender and flavorful
I have tried several low fat crusts and this one is the best. It was easy to make, easy to roll out and baked up perfectly. It is now my go to pie crust recipe.
Pros: Easy to make
Cons: Pastry flour