| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All purpose flour |
| 1/4 |
c |
Whole wheat flour |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (1 stick) |
| 1 |
lg |
Egg yolk |
| 3 |
tb |
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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