Pie crust is the holy grail of baking - I don't know, maybe it isn't. But I sure would like to make a fantastic one, and if I can make it good for us, then that is even better!
I am really happy with how this recipe turned out for me. The technique is pretty specific, but it isn't hard. It might take a few tries to "master" it, but who doesn't want to eat a whole bunch of test pies?
Ingredients:
1 1/4 cups each whole-wheat pastry flour and all- purpose flour (you must use WW pasty flour)
2 tablespoons sugar
1/ 2 teaspoon salt.
4 tablespoons cold butter
3 tablespoons canola oil
1 / 4 cup reduced- fat sour cream
4 tablespoons ice water
You'll want to start by mixing your dry ingredients together. Use a whisk or just your hands, but you want to make sure the salt and sugar are evenly mixed it - and since you don't want to over mix the dough once the butter and water are added, it is best to do it now.
Mix 1 1/4 cups each whole- wheat pastry flour and all- purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt.
Cut 4 tablespoons cold butter into small pieces and quickly rub the butter into the dry ingredients until the pieces are small but still visible.
You want to do this as quickly as possible, the warmth of your hands will melt the butter and you want that to happen as little as possible. - you want chunks of butter still - this is what will make the dough "rise" and give you crust a flaky texture.
Then add 3 tablespoons canola oil and 1/4 cup reduced- fat sour cream and toss.
Resist every urge you have to "mix it in". Don't do it..... try... hard...
Sprinkle 4 tablespoons ice water over the mixture and toss with a fork until evenly moist.
Knead the dough in the bowl a few times. Then knead a few more times on a clean surface until the dough just holds together.
Divide the dough in half and shape into 5- inch- wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
Then roll out and add pie filling.
