Master Pie Dough

Master Pie Dough

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From: EatingWell Magazine, November 2019

Cream cheese makes this all-purpose pie dough malleable. Plus, whole-wheat pastry flour adds fiber and other nutrients. If your dough is too cold to cooperate when you roll it, let it sit at room temperature for 10 minutes. Use this easy pie dough recipe as a base for pumpkin, pecan and other holiday pies.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • 3 ounces reduced-fat cream cheese, cubed
  • 4 tablespoons ( ½ stick) cold unsalted butter, cubed
  • 3 tablespoons ice water
  • 1½ teaspoons cider vinegar

Preparation

  • Prep

  • Ready In

  1. Combine all-purpose flour, pastry flour, sugar, salt and baking powder in a food processor. Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas. Drizzle in water and vinegar and pulse just until the dough comes together to form a ball. (It should be moist but not wet.) Turn the dough out onto a clean work surface and pat into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 30 minutes before rolling.
  • To make ahead: Refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1/12 of dough
  • Per serving: 112 calories; 6 g fat(3 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 23 mcg folate; 12 mg cholesterol; 1 g sugars; 1 g added sugars; 168 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 84 mg sodium; 18 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch

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