Crust for Two

Crust for Two

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From: EatingWell Magazine, June/July 2006

Makes just enough for a two-person tart.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup whole-wheat pastry flour, (see Sources)
  • ¼ cup all-purpose flour
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into 4 chunks
  • 1 tablespoon canola oil, or walnut oil
  • ¼ teaspoon distilled white vinegar
  • 1-2 tablespoons cold water


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  1. Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
  • Make Ahead Tip: Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • Sources 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

  • Per serving: 228 calories; 13 g fat(4 g sat); 2 g fiber; 24 g carbohydrates; 3 g protein; 0 mcg folate; 15 mg cholesterol; 2 g sugars; 177 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 146 mg sodium; 17 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2½ fat | 1½ Carbohydrate Servings

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