1/1 Photo of Eating Well's Pumpkin Pie Crust
Dreamer in Ontario's Note:
Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe. Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months. Cooking time does not include chilling time.
My Private Note
Units: US | Metric
- 1Whisk the flours, sugar and salt in a large bowl.
- 2With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
- 3Add sour cream and oil and toss with a fork to combine.
- 4Sprinkle water over the mixture and toss with a fork until evenly moist.
- 5Knead 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.
- 6Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
- 7Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
- 8Roll between sheets of parchment or wax paper into a 13-inch circle.
- 9Peel off the top sheet and invert the dough into a 9-inch pie pan.
- 10Peel off the remaining paper.
- 11Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
- 12Tuck the overhanging crust under, forming a double-thick edge.
- 13Using your fingers, flute the edge.
- 14Proceed with your favourite pumpkin pie recipe.
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Nutritional Facts for Eating Well's Pumpkin Pie Crust
Serving Size: 1 (34 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 130.1
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 2.4 g
- Cholesterol 9.1 mg
- Sodium 147.7 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 1.4 g
- Sugars 0.6 g
- Protein 2.4 g