Whole-Grain Pie Crust

Whole-Grain Pie Crust
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10 min.
prep
10 min.
total
8 servings for 9-inch crust

A quick, and healthy, crust for all of your pies - no matter the occasion. This whole-grain crust will add texture and color to your favorite pies without losing the taste you love.

Ingredients

  • 3/4 cup whole-wheat flour
  • 1/2 cup old-fashioned oats, finely ground
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cut into small pieces
  • 2 to 3 tablespoons very cold water
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COMBINE flour, ground oats, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together.



SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.


TIPS:

• Substitute whole-wheat pastry flour for a finer textured, flakier pie crust.

• Oats can be finely ground in a food processor or blender.

• This whole-grain pie crust is great with LIBBY'S® Famous or Lighter LIBBY'S® Pumpkin Pie filling found on VeryBestBaking.com. No need to prebake the crust. Just substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.

• To make two crusts, double all ingredients, follow procedure above and divide dough in half.

• If a prebaked crust is needed for your recipe, preheat oven to 400º F. Bake for 8 to 10 minutes or until crust is golden brown. Cool completely on wire rack.

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 130
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 1g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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