Classic Pie Crust
.
Yield
8 servingsPrep
10 minCook
0 minReady
1⅓ hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat pastry flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
cold, 1/2 stick, cut into small pieces |
|
| 1 | tablespoon |
canola oil
|
|
| ¼ | cup |
water
iced, plus more as needed |
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
lemon juice
or white vinegar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat pastry flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
butter
cold, 1/2 stick, cut into small pieces |
|
| 15 | ml |
canola oil
|
|
| 59 | ml |
water
iced, plus more as needed |
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
lemon juice
or white vinegar |
|
Directions
Mix together flour, sugar and salt in a medium bowl.
Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
Add oil and stir with a fork to blend.
Put ¼ cup water, egg yolk and lemon juice (or vinegar) in a measuring cup.
Make a well in the center of the flour mixture.
Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
Turn the dough out onto a lightly floured surface and knead several times.
Form the dough into a ball, then flatten into a disk.
Wrap in plastic wrap and refrigerate for at least 1 hour.
