Guest guest Posted January 25, 2001 Report Share Posted January 25, 2001 * Exported from MasterCook * Whole Wheat Pie Crust Recipe By :Soy Desserts - Patricia Greenberg Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat pastry flour 1/2 cup soft soy margarine -- chilled 1/3 cup ice-cold water In a large mixing bowl, combine the flour and the margarine. Using your fingers, work the ingredients together quickly until the mixture resembles cooase flakes. Add thhe cold water gradually and mix until the dough reaches a lumpy consistency and hold together. Be careful not to overmix or the crust will be tough. Gather it into a ball and flatten it out. Cover the dough in plastic wrap and refrigerate for at least 1 hour or overnight. Roll out the dough to 1/8-inch thickness. Line the pie plate with the dough, crimping the edges decoratively. Bake at 350F for 10 minutes, or until slightly golden. Description: " This piecrust has a personality of its own, independent of the filling you put in it. Butter is responsible for the flakiness of a crust, and so I used the next best thing, nonhydrogenated margarine. It works like a charm every time. " Yield: " 1 8-inch crust " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Makes one 8-inch regular crust or one 9-inch deep-dish crust or six 4-inch individual crusts. Nutr. Assoc. : 0 0 0 Quote Link to comment Share on other sites More sharing options...
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