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PrintWhole Wheat Pastry Pie Crust
Serves 8 (one 9-inch pie shell)
- 7 tablespoons very cold butter
- 1 1/4 cups whole wheat pastry flour
- 1/8 teaspoon salt
- 2 to 3 tablespoons ice water
Cut the butter into tablespoons and then each tablespoon into quarters. Put cut butter in the freezer while mixing flour and salt. Mix the whole wheat pastry flour with the salt in a medium bowl or a food processor. Add the cold butter pieces and cut in using a pastry blender or by pulsing in the food processor. Add ice water, 1/2 tablespoon at a time until dough forms into a ball. Gather up and pat into a disk. If possible, refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured board. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.
This dough can also be frozen for later use.
Nutrition Info
Per Serving (29g-wt.): 140 calories (90 from fat), 10g total fat, 6g saturated fat, 2g protein, 10g total carbohydrate (1g dietary fiber, 0g sugar), 25mg cholesterol, 40mg sodium