Healthy Low-Calorie Recipes Low-Calorie Seasonal Recipes Low-Calorie Summer Recipes Low-Calorie Summer Dessert Recipes Whole-Wheat Pie Crust 5.0 (1) 1 Review This nutty whole-wheat pie crust recipe is a perfect base for fruit pie fillings and quiches. Do not overmix the dough or the crust will become tough, and chill the dough for at least one hour to ensure flakiness. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 1 hr 40 mins Total Time: 2 hrs Servings: 10 Yield: 1 9-inch pie crust Nutrition Profile: Low-Calorie Low Carbohydrate Egg Free Vegetarian Low Sodium Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 cup plus 2 tablespoons white whole-wheat flour ¼ teaspoon salt 6 tablespoons cold unsalted butter, cut into chunks 3-4 tablespoons ice water Directions Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out. Preheat oven to 375 degrees F. Roll the dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork or spoon. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom. Bake until the crust is barely golden brown on the edges, 15 to 20 minutes. Tips To make ahead: Prepare and wrap dough (Steps 1-2); refrigerate for up to 2 days. Rate it Print Nutrition Facts (per serving) 106 Calories 7g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 slice Calories 106 % Daily Value * Total Carbohydrate 10g 4% Dietary Fiber 1g 5% Protein 2g 4% Total Fat 7g 9% Saturated Fat 4g 22% Cholesterol 18mg 6% Vitamin A 213IU 4% Folate 0mcg 0% Sodium 59mg 3% Calcium 2mg 0% Iron 2mg 10% Magnesium 0mg 0% Potassium 20mg 0% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved