Whole Wheat Pie Crust (for two crust pie)

Here's the crust made up into chicken pot pie. It is good with any filling, sweet or savory. Click on image to see it bigger.

Okay, since this is a two-crust recipe, it packs a whopping 254 calories and 17 grams of fat per serving (just the crust; no filling). It is "clean" but it is not going to make you slim. I CAN say that it is the best of many such recipes I've tried and is well worth the calories if you eat it not-so-often. Of course, if you don't make a top crust, you'll cut your calories in half. I've made chicken pot pie with just buttered bread crumbs for the top (added the last 20 minutes of baking), fruit pies with an oat/butter/honey mixture on top, or pudding pies with no top crust at all.

Whole Wheat Pie Crust (for two crust pie)

Ingredients
2 cups whole wheat flour
1 tsp salt
3/4 cup butter (1 1/2 sticks), cut into several pieces
1/2 cup very cold water

Directions
Put flour and salt into food processor, pulse. Add butter and process until it resembles course crumbs. Run processor and pour water into hole in the top until the dough forms a ball. This may not take all of the water. Divide into two disks, wrap with plastic wrap and chill 30 minutes. Roll out dough and place in pie tin. Fill as desired. Roll out second crust, cover filling. Most pies bake at 375 for 45-60 minutes.

If you are going to pre-bake this, line the crust with a circle of waxed paper and pour 1/2 cup of dry beans into it and bake at 450 for 10 minutes. Remove the waxed paper and bake for 5 more minutes

Number of Servings: 8

Calories: 254.0
Total Fat: 17.8 g
Cholesterol: 45.7 mg
Sodium: 413.5 mg
Total Carbs: 22.0 g
Dietary Fiber: 3.6 g
Protein: 4.2 g