Whole-Wheat Pie Dough
If you can't find pastry flour, substitute all-purpose flour. Rolled-out dough circles can be frozen or refrigerated in advance until ready to use. Use these delicious high-fiber crusts for everything from savory quiches to sweet fruit pies.
INGREDIENTS | SERVES 8
- 1¼ cups pastry flour
- 1 cup whole-wheat flour
- 4½ teaspoons sugar
- ¾ teaspoon salt
- 1½ cups unsalted butter
- ½ cup ice water
Combine flours, sugar, and salt in a bowl.
Cut butter into ½″-thick slices.
Mix butter and dry ingredients with a pastry cutter until butter is in pea-size lumps.
Add ice water to flour-butter mixture and stir with a wooden spoon to combine. Form the dough.
Divide dough in half and form into 2 balls. Wrap in plastic and refrigerate for 60 minutes before rolling out into 10″ circles.
Calories: 427.32
Protein: 4.29 grams
Carbohydrates: 27.63 grams
Fiber: 4.33 grams
Fat: 35.09 grams
Freezing Dough and Crusts
You can freeze dough; just wrap it well with plastic cling wrap or roll it out in circles and stack with waxed paper in between each circle. Once it's frozen hard, place the dough in a large baggie. You can freeze pie dough in a metal or glass pie plate — just be sure to prepare the pie plate with nonstick spray.
