- 1¼ cups whole wheat flour
- 1 cup all purpose flour
- ½ tsp salt
- ½ cup liquid oil (such as canola oil)
- ½ cup milk
- Mix flour and salt together in a large bowl. Pour milk and oil into one measuring cup and add to flour at the same time. Stir until ingredients are combined.
- Form dough into two equal sized balls, then flatten into disks. If not using immediately, wrap in plastic wrap and refrigerate until ready to use.
- Place large pieces of wax paper* beneath and on top of one disk of dough. Use a rolling pin to roll the dough into an 11-12” circle. Repeat this process with the second disk of dough.
- Gently peel away the top piece of wax paper. Pick up one of the bottom pieces of wax paper with the rolled out dough still on it, turn it upside down onto a pie plate so that the dough completely covers it. Gently peel away the wax paper that is now on top, and carefully mold the dough into the pie plate.
- If making a one-crust pie, flute the edge of the crust with your fingers or press with the tines of a fork, add your filling and follow the recipe instructions for the specific pie you are making.
- If making a two-crust pie, after molding the dough into the bottom of the pie plate, add filling. Top with a second rolled out crust, trim away any excess dough with a knife. Flute the edges or press with the tines of a fork. Make vents in the top of the pie with a knife to allow steam to escape. Most two-crust pies bake at 350° for 50-60 minutes.
*For an alternative to wax paper, try using large, reusable silicone baking mats to roll the dough between.
Note: For more traditional (less healthy) pie dough, omit whole wheat flour and substitute an equal amount of all-purpose flour.
Amount per serving
Yield: 16 servings
Total Fat 7.1 g
Sodium 76.0 mg
Total Carbohydrate 12.8 g
Dietary Fiber 1.4 g
Protein 2.3 g
Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.