Sugar and Spice Pie Crust

It's my own experiment.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 9-inch pie

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup whole wheat flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 6  tablespoons sugar
• 8  tablespoons unsalted butter
• 4 -6  tablespoons Egg Beaters egg substitute
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ground cloves

Directions

1. Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl. Pulse 3 times at 1-second intervals to mix. Cut the butter into one tablespoon pieces and add it to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible – about 15 pulses in all. Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times – the dough should begin holding together. If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.
2. Turn the dough out onto a lightly floured surface and form it into two equal disks. Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.