EatingWell's Pumpkin Pie Crust

EatingWell's Pumpkin Pie Crust

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

From EatingWell: October/November 2006
Yield: 9-inch single crust, for 10 servings
Active Time: 20 minutes
Total Time: 1 1/2 hours

Ingredients

  1. 3/4 cup whole-wheat pastry flour
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon sugar
  4. 1/2 teaspoon salt
  5. 2 tablespoons cold unsalted butter, cut into small pieces
  6. 2 tablespoons reduced-fat sour cream
  7. 2 tablespoons canola oil
  8. 2 tablespoons ice water

Preparation

  1. 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.
  2. 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.
  3. Proceed with your favorite pumpkin pie recipe.

Tips & Notes

Nutrition

Nutrition Per Serving: 104 calories; 6 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 118 mg sodium; 10 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat