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EatingWell's Pumpkin Pie Crust

October/November 2006

Your rating: None Average: 3.5 (19 votes)

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.



READER'S COMMENT:
"I love this recipe. I don't know what the other commenter was doing wrong, but I consider myself a baking novice and I've been able to successfully make this crust a dozen times for my pumpkin pies over the years. I do it all by hand, so...
EatingWell's Pumpkin Pie Crust

Makes: 9-inch single crust, for 10 servings

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Total Time:

Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons canola oil
  • 2 tablespoons ice water

Preparation

  1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times"the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
  2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers.
  3. Proceed with your favorite pumpkin pie recipe.

Tips & Notes

  • Make Ahead Tip: Tightly wrap in plastic andrefrigerate for up to 2 days or freeze for up to 6 months.
  • Ingredient note: 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.

Nutrition

Per serving: 104 calories; 6 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 118 mg sodium; 10 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Meal/Course
Dessert
Season
Fall
Winter
Type of Dish
Other (non-main dish)
Ethnic/Regional
American
Publication
October/November 2006
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