EatingWell All-Purpose Pie Crust

EatingWell All-Purpose Pie Crust

1 Review
From the EatingWell Kitchen

This easy all-purpose pie crust gets a nutritional lift from whole-wheat pastry flour and uses butter along with reduced-fat sour cream and canola oil.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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


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  • Ready In

  1. 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.

Nutrition information

  • Per serving: 208 calories; 10 g fat(4 g sat); 2 g fiber; 26 g carbohydrates; 3 g protein; 46 mcg folate; 15 mg cholesterol; 3 g sugars; 165 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 123 mg sodium; 26 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 fat

Reviews 1

October 19, 2011
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By: Nicki Budinock Henner
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. Thanks Pros: Easy to make Cons: Pastry flour
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