EatingWell's Pumpkin Pie Crust

Made it,
Loved it.

Serving size 9

Prep Time

Total Time 1HR30MIN

Ingredients

¾ cup whole-wheat pastry flour
½ cup all-purpose flour
1 tsp sugar
½ tsp cold unsalted butter, cut into small pieces
2 Tbsp unsalted butter
2 Tbsp reduced-fat sour cream
2 Tbsp canola oil
2 Tbsp 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.

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