Eating Well's Pumpkin Pie Crust Recette

Craving a classic pumpkin pie but want a healthier crust? This recipe dramatically reduces saturated fat without sacrificing flavor! Make this flaky, delicious pie crust ahead of time – perfect for busy bakers. The reduced-fat recipe is surprisingly easy and results in a wonderfully tender crust. Prepare it up to 2 days in advance (refrigerate) or freeze for up to 6 months!

Préparation 45 min

Cuisson 20 min

Calories 130.2 kcal

Protéines 4g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Eating Well's Pumpkin Pie Crust

Whole Wheat Pastry Flour
All Purpose Flour
1/4 cup granulated sugar
1/2 teaspoon salt
Unsalted Butter
Reduced Fat Sour Cream
Canola Oil
Ice Water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Eating Well's Pumpkin Pie Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Eating Well's Pumpkin Pie Crust

Whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a large bowl.
Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
Add 1/2 cup sour cream and 2 tablespoons vegetable oil. Gently toss with a fork until just combined.
Gradually sprinkle in 2-4 tablespoons ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Don't overmix.
Gently knead the dough in the bowl a few times until it forms a cohesive ball. It will still be slightly crumbly.
Turn the dough out onto a lightly floured surface and knead a few more times until it holds together. Avoid over-kneading.
Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Remove the dough from the refrigerator and let it stand at room temperature for 5 minutes to soften slightly.
On a lightly floured surface, roll the dough out between two sheets of parchment paper to a 13-inch circle.
Carefully peel off the top sheet of parchment paper.
Invert the dough and parchment paper into a 9-inch pie plate.
Peel off the remaining parchment paper.
Trim and crimp the edges of the crust, creating a decorative edge.
Pre-bake the crust for 10-12 minutes at 375°F (190°C) before adding your pumpkin pie filling. This prevents a soggy bottom.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

12g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation North American Pies And Tarts Desserts Crusts Pastry Dough 2

Questions fréquentes

Combien de temps faut-il pour préparer Eating Well's Pumpkin Pie Crust ?

Eating Well's Pumpkin Pie Crust prend environ 65 minutes du début à la fin — environ 45 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Eating Well's Pumpkin Pie Crust ?

Eating Well's Pumpkin Pie Crust contient environ 130.2 calories par portion, avec environ 4 g de protéines, 4 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Eating Well's Pumpkin Pie Crust ?

Les principaux ingrédients de Eating Well's Pumpkin Pie Crust sont Whole Wheat Pastry Flour, All Purpose Flour, Sugar, Salt, Unsalted Butter, Reduced Fat Sour Cream. Consultez la liste complète avec les quantités ci-dessus.