EatingWell's Pumpkin Pie Crust
Try this tender crust for any single-crust pie recipe.
Make Ahead Tip: Tightly wrap in plastic and refrigerate 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.
1/2 starch, 1 fat