Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.

Makes about 14 ounces dough, enough for one 9- to 11-inch pie or tart.

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons cold butter (1/2 stick), cut into small pieces
1 tablespoon canola oil
1/4 cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice or white vinegar

Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

NUTRITION INFORMATION: Per 8 servings: 166 calories; 8 g fat (4 g sat, 1 g mono); 41 mg cholesterol; 19 g carbohydrate; 3 g protein; 1 g fiber; 82 mg sodium; 16 mg potassium.

Per 10 servings: 133 calories; 6 g fat (3 g sat, 1 g mono); 33 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 65 mg sodium; 13 mg potassium.

Per 12 servings: 110 calories; 5 g fat (3 g sat, 1 g mono); 28 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 54 mg sodium; 11 mg potassium.

MAKE AHEAD TIP: Refrigerate for up to 2 days or freeze for up to 3 months.

This is the best pie pastry recipe with whole wheat flour I used yet. Definitely one the I'm saving for future use.

Laurel, Madison, WI