Crust for Two

June/July 2006

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Makes just enough for a two-person tart.

Crust for Two

Makes: 2 servings

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  • 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 oil, or walnut oil
  • 1/4 teaspoon distilled white vinegar
  • 1-2 tablespoons cold water


  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.

Tips & Notes

  • 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,


Per serving: 227 calories; 13 g fat (5 g sat, 4 g mono); 15 mg cholesterol; 24 g carbohydrates; 3 g protein; 2 g fiber; 146 mg sodium; 15 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 2 1/2 fat

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Recipe Categories

Ease of Preparation
Total Time
15 minutes or less
Preparation/ Technique
Type of Dish
Other (non-main dish)
June/July 2006
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