EatingWell's Pumpkin Pie Crust
From EatingWell: October/November 2006
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.
- 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
- 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.
- 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.
- 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.
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
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Other (non-main dish)
- October/November 2006