Low Fat, High Fibre Pie Crust or Tart Crust




3-1/2 cup whole wheat flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup butter
1/4 cup oil
1/2 tbsp. honey
1/4 cup lemon juice
1/3 cup water



A good all around dough that is easy to assemble and makes a flavorful crunch crust.

Combine flour, salt, and baking soda in a large bowl.

Combine butter, oil, and honey in a processor fitted with a plastic blade or a blender and whip to the consistency of soft margarine.

Cut whipped shortening into flour mixture until evenly dispersed into tiny balls.

Add lemon juice and water as needed until dough holds together in a ball. Roll for immediate use, or chill for future use.

Makes pastry for three 9-inch shells or two double crusted 9-inch pies, or 24 to 30 tarts.

Note: For use within a week, keep tightly wrapped in the refrigerator and roll as needed. For longer storage (up to 3 months), shape, wrap, and freeze. For an extra flaky crust, add 1 teaspoon baking powder to the dry ingredients.


A soy enriched dough that has an excellent texture and flavor.

2 1/4 cups whole wheat flour
1/4 cup soy flour
1/4 cup butter
1/4 cup oil
1/2 cup cold water, about

Combine flours and salt. Cut in butter and oil. Stir in water as needed to form a dough that holds. Roll, ease into a pie pan, and use or freeze as needed. Makes two 9-inch shells or about 18 tarts.

NOTE: To prepare in a processor, combine flours and salt in the work bowl fitted with a plastic mixing blade. Add butter and oil through the feeder and process quickly until evenly dispersed. With the machine running, add water through the feeder until dough forms a mass.



A tender low fat crust that is easy to roll and can be used in pies, tarts, and turnovers, especially when a thin crust is needed.

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons butter, at room temperature
3/4 cup ricotta or small curd cottage cheese, well drained

Mix flour, salt, and baking powder in a bowl. Cut in butter until thoroughly blended.

Work in cheese with fingers, kneading gently to form a ball. If too dry, add another tablespoons cheese. Chill for 30 minutes before rolling.

Roll dough, half at a time, using a pastry cloth for best results. Tears can be mended be mended easily by pressing on a thin overlay of dough.

Makes pastry for two 9-10 inch shells, or 16 to 20 tarts, or 30 small turnovers.

This pastry has a higher protein and lower fat content than most others.

American Wholefoods Cuisine

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