What's This?
Serving size 9
Total Time


¾ cup whole-wheat pastry flour½ cup all-purpose flour1 tsp sugar½ tsp cold unsalted butter, cut into small pieces2 Tbsp unsalted butter2 Tbsp reduced-fat sour cream2 Tbsp canola oil2 Tbsp ice water


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.

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 9 Total

  • Calories 104 4%
  • Calories from fat 54 10%
  • Total Fat 6gm 2%
  • Saturated Fat 2gm 1%
  • Monounsaturated Fat 2gm 5%
  • Sodium 118mg
  • Total Carbohydrates 12gm 9%
  • Fiber 1gm
  • Protein 2gm
  • Cholesterol 7mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Kid-Friendly, American, Easy, Thanksgiving

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