[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Double Pie Crust

Serves 8

Yield: 2 (9-Inch) Crusts or 1-1/2 pounds

1-1/2 cups whole wheat pastry flour
1-1/2 cups unbleached white flour
1/4 tsp. salt
1/2 cup coconut butter* or hydrogenated soy oil
10 tbsp. cold water
*Omega Nutrition

In a mixing bowl, combine the flours and salt. Gently blend in the coconut butter with a pastry cutter until the flour resembles a coarse meal. Add the water and mix until the dough sticks together and pulls away from the sides of the bowl. Gently form dough into a disc shape, cover with plastic wrap, and refrigerate for 30 minutes (optional). Remove the chilled dough from the plastic wrap and divide it in half. On a lightly floured surface, roll each half into a circle large enough to fit into and to cover a 9-inch pie plate. The crust is now ready to use or freeze for later use.

Nutritional Information Per Serving (1/8 cut per pie crust):

143 calories
3 g protein
17 g carbohydrate
7 g fat
1 g saturated fat
0 mg cholesterol
34 mg sodium
1.4 g dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]