Shole Wheat Pie Crust

[Guest guest]

Good Evening! For the people who need or want a whole wheat Pie crust this

one is from the American Institute for Cancer Research Web site. In the

Desert Section Hope It helps

Fay

Whole-Wheat Pie Crust

Ingredients:

1/4 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1 Tbsp. powdered sugar

1/8 tsp. of salt

1 Tbsp. cold butter

3 Tbsp. canola oil

1-2 Tbsp. ice water or cold apple juice

Instructions:

In a food processor, combine the whole-wheat flour, all-purpose flour, sugar

and salt. Pulse for a few seconds to combine. 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 one 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 few minutes.

On sheet of wax paper, press the dough into a flattened disk. Cover the

dough with another sheet of waxed paper and, using rolling pin, roll the

dough out into a 12-inch circle. Remove the top sheet of wax paper and and

lift the bottom sheet to invert the dough over a 9-inch pie plate. Remove

the wax paper and gently press the dough down against the sides and bottom

of the plate, pressing out any air bubbles. Crimp edges by pinching between

your thumb and forefinger. Refrigerate the dough wile you prepare the

filling. The dough can be covered and refrigerated overnight or can be

tightly wrapped and frozen for up to 1 month.

Nutritional Information:

Makes 1 crust. For a 9-inch pie; 10 servings

Per serving: 93 calories, 5 g. total fat (1 g. saturated fat), 10 g.

carbohydrates, 1 g. protein, <1 g. dietary fiber, 41 mg. sodium.