Whole-Wheat Pie Shell
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- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- Scant 1/2 tsp. salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg yolk (reserve white for quiche filling)
- 3 Tbs. ice-cold water
In food processor, combine both flours and salt and pulse until combined. Scatter butter on top. Pulse in very brief bursts until fine bits of butter form, about 8 seconds.
In small bowl, whisk together egg yolk and water; pour over flour mixture. Pulse in 3-second bursts just until large clumps of crumbs form; do not let ball form.
Dump crumbs onto work surface and pack like a snowball. Knead twice to distribute butter. Place on sheet of plastic wrap, flatten into 3/4-inch-thick disk and wrap. Refrigerate 45 minutes.
On sheet of wax paper, roll dough into 12-inch circle. Invert over a 9-inch deep-dish pie pan; peel off paper. Gently tuck dough into pan without stretching; press edge into standing rim. Freeze 30 minutes.
Preheat oven to 375F. Press large piece of foil into dough in pan so it fits like a glove. Fill with dried beans or pie weights. Bake 15 minutes.
Remove pan from oven; lift out foil and weights. Using a fork, pierce bottom of pie shell 4 or 5 times to prevent puffing. Bake until very lightly golden, about 7 minutes. Transfer to a wire rack and cool completely before filling or storing.
- Calories 206
- Carbohydrate Content 20 g
- Cholesterol Content 58 mg
- Fat Content 13 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 7 g
- Sodium Content 70 mg
- Sugar Content 0 g