Source: Parents Magazine

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Recipe Summary test

total:
10 mins
Yield:
1 9-inch crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flours and salt in the bowl of a food processor and pulse to blend. Add the butter and pulse until there are pea-size pieces.

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  • With the machine running, add the egg yolk and 2 tablespoons of the water. Pulse just until the mixture begins to roughly form a ball, adding remaining water as necessary. Do not over-process.

  • Form the ball of dough into a disk on a lightly floured surface. Wrap in plastic wrap and chill if too soft to handle. Dough can be tightly wrapped in plastic wrap and then stored in an airtight storage container for up to one month in the freezer. To thaw, leave on the counter for 30 minutes; use a rolling pin to pound the dough until it is soft enough to roll out.

Spiced Whole-Wheat Pie Dough:

Prepare as above, except add 1 tablespoon sugar and 1/2 teaspoon ground cinnamon to the dry ingredients before adding butter.

Chocolate Whole-Wheat Pie Dough:

Prepare as above, except add 1/4 cup Dutch process cocoa powder and 2 tablespoons sugar to the dry ingredients before adding butter. You may need 1 to 2 tablespoons additional water.

Herbed Whole-Wheat Pie Dough:

Prepare as above, except add a pinch each of oregano, lemon zest, and salt to the dry ingredients.

Cornmeal Crust Whole-Wheat Pie Dough:

Prepare as above, except replace ¼ cup of the all-purpose flour with ¼ cup cornmeal, and add ¼ teaspoon salt and 1/8 teaspoon cayenne pepper to the dry ingredients. The cornmeal soaks up liquid, so you may need to use slightly more ice water for the dough to ball.

Nutrition Facts

162 calories; fat 12g; cholesterol 57mg; saturated fat 8g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 1g; protein 2g; vitamin a 388.7IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 76mg; potassium 45mg; calcium 10.1mg; iron 0.7mg.
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