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EatingWell
EatingWell All-Purpose Pie Crust
This easy all-purpose pie crust gets a nutritional lift from whole-wheat pastry flour and uses butter along with reduced-fat sour cream and canola oil.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Make Ahead Tip: Wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Tips
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.
Nutrition Facts
Per Serving:
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.
Exchanges:
1 1/2 starch, 2 fat
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