Eating Well's Pumpkin Pie Crust
photo by Lalaloula
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 pie crust
- Serves:
- 8
ingredients
- 177.44 ml whole wheat pastry flour
- 118.29 ml all-purpose flour
- 4.92 ml sugar
- 2.46 ml salt
- 29.58 ml cold unsalted butter, cut into small pieces
- 29.58 ml reduced-fat sour cream
- 29.58 ml canola oil
- 29.58 ml ice water
directions
- 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.
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Reviews
-
This crust is amazing! It is super easy and quick to make (totally no-fuss!) and tastes sooo good. Its flakey, too! :)<br/>I used this to make a savoury pie: Recipe #111242 and therefore added some dried herbs to the dough along with the sour cream. That worked out very nicely.<br/>Instead of using oil and butter I only used the butter and added a tbs or so more water, which was perfect.<br/>THANK YOU SO MUCH for sharing this wonderful recipe with us, dreamer! This is my new go-to recipe for pie crust. I cant wait to make it again for a sweet pie. I already have a pumpkin in my pantry. <br/>Made and reviewed for your being VIP during Veggie Swap #38 September 2011.