Recipe: Complete Wheat Pie Crust

Most conventional pie crusts are sometimes heavy in saturated fat. Whenever you want one thing a bit lighter (and far more healthy), do that complete wheat model of a pie crust as a substitute. This crust solely takes a couple of minutes to combine collectively and roll out — now your social gathering and vacation prep can really feel a bit lighter, too!

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Elements

3/4 cup unbleached all-purpose flour, plus extra for dusting
1/2 cup complete wheat pastry flour
1/8 teaspoon salt
3 tablespoons trans fat-free vegetable shortening

Instructions

1. In a mixing bowl, mix the white and complete wheat flours and salt. Add the shortening and with a pastry blender, minimize the fats into the flour. You may also shortly use your fingers to interrupt up the shortening and type a rough meal. Sprinkle with ice water, 1 tablespoon at a time, and blend with a fork till a moist dough kinds. You’ll use 5 to six tablespoons of water.
2. For a crammed crust: Roll the dough into an 1/8-inch-thick spherical on a floured piece of wax paper or pastry material. Roll the dough onto a rolling pin after which unroll it onto the pie pan. Lower off the surplus, leaving an inch to fold underneath. Crimp the sting with the tines of a fork. Freeze for 10 minutes earlier than baking.
3. For a baked crust: Put together the dough as for a crammed crust. Prick the perimeters and backside with a fork and bake in a 450° F oven for 10 to 12 minutes, or till frivolously browned.

Diet info (per serving)

One, 9-inch pie crust or 10-inch tart shell = 6 servings

Energy: 170
Complete fats: 10 g
Protein: 3 g
Carbohydrate: 18 g
Dietary fiber: 2 g
Ldl cholesterol: 0 mg
Sodium: 50 mg
Potassium: 40 mg

— Cleveland Clinic Wholesome Coronary heart Way of life Information and Cookbook (© 2007 Broadway Books).