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.
Ingredients
  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons canola oil
  • 2 tablespoons ice water
Directions
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.
Nutrition Information
Per serving
Calories: 104
Carbohydrates: 12g
Fat: 6g
Saturated Fat: 2g
Monounsaturated Fat: 2g
Protein: 2g
Cholesterol: 7mg
Dietary Fiber: 1g
Potassium: 10mg
Sodium: 118mg
SERVES: 9
PREP TIME: 20 minutes
TOTAL TIME: 1 hour 30 min.
LEVEL: Moderate
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
Low Cholesterol
Low Sodium
Heart Healthy
MAKE AHEAD TIP:
Tightly wrap in plastic andrefrigerate for up to 2 days or freeze for up to 6 months.
RECIPE TIPS:
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.
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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.