Wheat-flavored Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | October 199 | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | All purpose flour |
| 1/4 | c | Whole wheat flour |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1/2 | c | Chilled unsalted butter, cut |
| into 1/2-inch | ||
| pieces 1 stick | ||
| 1 | Egg yolk | |
| 3 | T | Ice water, or more |
INSTRUCTIONS
Blend first 4 ingredients in processor. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 3 tablespoons ice water in small bowl to blend. Add egg yolk mixture to processor and blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten dough into disk. Wrap dough in plastic and chill 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.) Makes one 9-inch crust. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 209 Calories (kcal); 6g Total Fat; (23% calories from fat); 7g Protein; 35g Carbohydrate; 213mg Cholesterol; 1076mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1621
Calories From Fat: 866
Total Fat: 98.4g
Cholesterol: 428.5mg
Sodium: 1191.9mg
Potassium: 325.1mg
Carbohydrates: 161.7g
Fiber: 5.1g
Sugar: 18.4g
Protein: 23.1g