Make Ahead Tip: Wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
208 calories; protein 3.3g; carbohydrates 25.7g; dietary fiber 1.9g; sugars 2.6g; fat 9.9g; saturated fat 3.7g; cholesterol 14.6mg; vitamin a iu 164.6IU; vitamin c 0.1mg; folate 46.3mcg; calcium 10.2mg; iron 0.7mg; magnesium 4.2mg; potassium 26mg; sodium 122.8mg; thiamin 0.1mg.
Very tender and flavorful I have tried several low fat crusts and this one is the best. It was easy to make, easy to roll out and baked up perfectly. It is now my go to pie crust recipe. Thanks Pros: Easy to make Cons: Pastry flour