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Try this tender crust for any single-crust pie recipe.

Source: EatingWell Magazine, October/November 2006


Recipe Summary test

1 hr 30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

1 slice
105 calories; protein 1.6g; carbohydrates 11.5g; dietary fiber 1.1g; sugars 0.5g; fat 5.7g; saturated fat 1.9g; cholesterol 7.3mg; vitamin a iu 82.1IU; folate 0.4mcg; calcium 4.8mg; iron 0.3mg; magnesium 1.6mg; potassium 10.8mg; sodium 119.5mg.

1/2 starch, 1 fat