EatingWell's Pumpkin Pie Crust
Try this tender crust for any single-crust pie recipe.
Source: EatingWell Magazine, October/November 2006
Gallery
Ingredients
Directions
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
Serving Size: 1 slice
Per Serving:
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.
Exchanges:
1/2 starch, 1 fat