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Pumpkins and Pie
Here is something to be thankful for – a tasty piecrust from our New American Plate cookbook. Update your traditional piecrust this holiday season with our recipe that uses less butter, some whole-wheat flour and even apple juice for a hint of sweetness. Combined with cherry, pumpkin or apple pie filling, it makes a delicious fruit-based dessert to share with family and friends.
Whole Wheat Pie Crust
1/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
1 Tbsp. powdered sugar
1/8 tsp. of salt
1 Tbsp. butter, chilled
3 Tbsp. canola oil
1-2 Tbsp. ice water or cold apple juice
In a food processor, combine the whole-wheat flour, all-purpose flour, sugar and salt. Pulse for a few seconds to combine. (The dough can also be made by hand. In a medium bowl, mix the dry ingredients with a spoon, then use a fork or pastry blender to mix in the remaining ingredients.) Add the butter and canola oil. Pulse again until the ingredients are well combined and the mixture resembles crumbs. With the food processor running, add the ice water, beginning with 1 tablespoon and adding more, one teaspoon at a time, until the dough starts to come together. Gather the dough into a ball and let it rest for a few minutes.
This dough is softer and more delicate than traditional doughs, so care should be taken to handle it lightly and not overwork it.
Lightly flour a sheet of waxed paper large enough to roll out the dough. Press the dough into a flattened disk. Cover the dough with another sheet of floured waxed paper. Using a rolling pin, roll the dough out into a 12-inch circle. Remove the top sheet of waxed paper. Lift the bottom sheet and turn it over a 9-inch pie plate so that the dough falls into the pan. Peel away the waxed paper and gently press the dough into the pan, starting with the bottom, then the sides, pressing out any visible air bubbles.
Crimp the edges by pinching between your thumb and forefinger, trimming any excess dough. (The excess dough can be used to patch any edges that require extra coverage.)
Refrigerate the dough while you prepare the filling. The dough can be covered and refrigerated overnight or can be tightly wrapped and frozen for up to 1 month.
Makes 10 servings (for a 9 inch pie crust).
Per serving: 93 calories, 5 g total fat (1 g saturated fat), 10 g carbohydrate,
1 g protein, <1 g dietary fiber, 41 mg sodium.
Recipe provided by AICR.org
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