marianne@vangogh.wv.tek.com (Marianne Evans;685-2929;61-252) (09/25/90)
In article <1990Sep23.192421.16300@mthvax.cs.miami.edu> GO5@PSUVM.PSU.EDU (Kjell E. Grotland) writes: >Im looking for a method or a means, whereby i can make decent pie >crusts without using margarine,butter, or other hydrogenated (I know >butter isnt hydrogenated) products (such as Crisco) in my pie crust. >and still have a good ---> great pie crust. Is there such a thing?? >Thanks for any help in advance. I use this crust for quiche. It's very tasty, more hearty than traditional pie crust. When my son was a teenager I found that it filled him up faster. I'm very fond of Crisco-style pie crust and I'm afraid that this one might be disappointing with an apple filling. WHOLE WHEAT PASTRY FLOUR (makes 2 single crusts) 1-1/4 cups all-purpose flour 1-1/4 cups whole wheat flour 1 ts salt 3/4 cup vegetable oil 1/4 cup water Mix flours and salt together in mixing bowl. Blend oil and water and add all at once to flour mixture. Blend with a fork until dough will hold together in a ball. Divide in half. Roll one half our between sheets of waxed paper. Remove top sheet and turn over onto 9-inch pie plate. Remove second sheet and finish crust by trimming and fluting edges as necessary. Extra dough may be wrapped an refrigerated for several days, or rolled out, shaped and frozen. Dietitians, Kaiser Health Services Research Center.