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Essential EatingWell Pie Pastry

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  about 14 ounces dough, enough for one 9- to 11-inch pie or tart.
Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.

Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 3 months.
3/4 cup  whole-wheat pastry flour
3/4 cup  all-purpose flour
2 tablespoons  sugar
1/4 teaspoon  salt
4 tablespoons  cold butter (1/2 stick), cut into small pieces
1 tablespoon  canola oil
1/4 cup  ice water, plus more as needed
1   large egg yolk
1 teaspoon  lemon juice or white vinegar
Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry). Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Nutrition Facts per Serving
Yield:   about 14 ounces dough, enough for one 9- to 11-inch pie or tart.
Calories: 166
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 14g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 27mg
Sodium: 49mg
% Cal. from Fat: 27%
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