Whole Wheat Pastry
Yield
1 Pie crustPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
plus 2 tb shortening |
*
|
| 3 | tablespoons |
water
3 to 4 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
plus 2 tb shortening |
*
|
| 45 | ml |
water
3 to 4 |
|
Directions
Combine flours and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
To fit into pieplate, roll dough to ⅛ inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 400℉ (200℃) for 12 to 15 minutes or until golden brown.
