This nutty whole-wheat pie crust recipe is a perfect base for fruit pie fillings and quiches. Do not overmix the dough or the crust will become tough, and chill the dough for at least one hour to ensure flakiness.
Nutrition per serving may change if servings are adjusted.
1 cup plus 2 tablespoons white whole-wheat flour
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
3-4 tablespoons ice water
Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix.
Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
Preheat oven to 375°F.
Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork or spoon. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom.
Bake until the crust is barely golden brown on the edges, 15 to 20 minutes.
To make ahead: Prepare and wrap dough (Steps 1-2); refrigerate for up to 2 days.
106 calories;7 g fat(4 g sat); 1 g fiber; 10 g carbohydrates; 2 g protein; 0 mcg folate; 18 mg cholesterol; 0 g sugars; 0 g added sugars; 213 IU vitamin A; 0 vitamin C; 2 mg calcium; 2 mg iron; 59 mg sodium; 20 mg potassium