Curry Pie Crust for Quiche
Yield
1 piePrep
20 minCook
0 minReady
Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | teaspoons |
curry powder
|
|
| 8 | ounces |
cream cheese
cut into quarters |
|
| 3 | tablespoons |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 231.2 | ml/g |
cream cheese
cut into quarters |
|
| 45 | ml |
water
ice cold |
|
Directions
Blend the whole wheat flour, the white flour and the curry powder for 8 seconds.
Add cream cheese quarters one at a time until blended.
Add water slowly until a dough consistency forms.
Wrap the dough in waxed paper or plastic wrap.
Refrigerate for one hour.
After refrigerating, roll out dough between two pieces of waxed paper to fit a 9-inch pan.
Peel off the top piece of waxed paper and turn pastry side down into the pie pan.
Remove the second piece of waxed paper and press the pastry dough into the pan.
Trim and decorate.
