EatingWell's Pumpkin Pie Crust

• 3/4 cup(s) whole-wheat pastry flour
• 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) sugar
• 1/2 teaspoon(s) salt
• 2 tablespoon(s) cold unsalted butter, cut into small pieces
• 2 tablespoon(s) reduced-fat sour cream
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) ice water

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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.

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