Essential EatingWell Pie Pastry

From EatingWell: The Essential EatingWell Cookbook (2004)

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

Nutrition Profile

Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

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

Try this recipe with:

Preparation

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.

Tips & Notes

Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition

Per 8 servings: 166 calories; 5 g fat ( 3 g sat , 1 g mono ); 27 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 49 mg sodium; 16 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat

Nutrition Note: 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 pro

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