Recipe by Dreamer in Ontario
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.
Top Review by averybird
I followed Loula's advice to use this crust for Recipe#111242 and was glad I did. It was delicious! The addition of the wheat flour gave it more of a rustic feel which is what I had hoped for. Thanks for posting, Dreamer in Ontario.
- 3⁄4 cup whole wheat pastry flour
- 1⁄2 cup all-purpose flour
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons canola oil
- 2 tablespoons ice water
Directions See How It's Made
- Whisk the flours, 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 and 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 circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
- 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 so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
- Tuck the overhanging crust under, forming a double-thick edge.
- Using your fingers, flute the edge.
- Proceed with your favourite pumpkin pie recipe.