Makes just enough for a two-person tart.

Makes 2 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1/4 cup whole-wheat pastry flour (see Sources)
1/4 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into 4 chunks
1 tablespoon canola or walnut oil
1/4 teaspoon distilled white vinegar
1-2 tablespoons cold water

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.

NUTRITION INFORMATION: Per serving: 227 calories; 13 g fat (5 g sat, 4 g mono); 15 mg cholesterol; 24 g carbohydrate; 3 g protein; 2 g fiber; 146 mg sodium; 15 mg potassium.
Exchanges: 1 1/2 starch, 2 1/2 fat; 1 1/2 Carbohydrate Servings.

TIP: 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, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

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.

This crust was easy to make and rolled out well (I use Wondra flour on my pie cloth when rolling crust -- try it, it's great). I might even double it for a regular size pie.

Jorja, Townsen, MT