Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

Gallery

Recipe Summary test

total:
1 hr 30 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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

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.
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Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/29/2011
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 maybe the food processor was the issue. Read More
Rating: 2 stars
12/24/2011
Its ok if your on the healthy kick. But plain ole crust has less calorie then this and I even put in for 6 ppl instead of 10. Seems to me I would go less on the pie and more on the flavor. Can't bet ole crisco crust. Read More
Rating: 4 stars
10/30/2011
This pie crust was difficult time consuming and turned out tough. I did use the food processor to mix and don't know know if that created the problem. Read More
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