Pie Crust

This is a wonderful Pie Crust that I use to make my delicious peach and raspberry pie in the summer. A friend of mine that I went to college asked me if I had a good recipe for pie crust and I couldn't help but share it with everyone since is so healthy with no shortening and includes whole wheat pastry flour. The whole wheat pastry flour is easy to find, you can find it in Hyvee's health mart baking section and at Whole Foods. The brand I buy of whole wheat pastry flour is Bob's Red Mill. The pie crust can be frozen up to 6 months or refrigerated up to 2 days.

1 1/4 c whole wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water


Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times ,the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, 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.