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Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:12Yield:1 recipe pie doughJump to Nutrition Facts
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:12Yield:1 recipe pie dough
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:1 recipe pie dough
Yield:
1 recipe pie dough
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhole-wheat pastry flour1tablespoonsugar¼teaspoonsalt⅛teaspoonbaking powder3ouncesreduced-fat cream cheese, cubed4tablespoons(1/2 stick) cold unsalted butter, cubed3tablespoonsice water1 ½teaspoonscider vinegar
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhole-wheat pastry flour
1tablespoonsugar
¼teaspoonsalt
⅛teaspoonbaking powder
3ouncesreduced-fat cream cheese, cubed
4tablespoons(1/2 stick) cold unsalted butter, cubed
3tablespoonsice water
1 ½teaspoonscider vinegar
DirectionsCombine all-purpose flour, pastry flour, sugar, salt and baking powder in a food processor. Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas. Drizzle in water and vinegar and pulse just until the dough comes together to form a ball. (It should be moist but not wet.) Turn the dough out onto a clean work surface and pat into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 30 minutes before rolling.TipsTo make ahead: Refrigerate for up to 2 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, November 2019
Directions
Combine all-purpose flour, pastry flour, sugar, salt and baking powder in a food processor. Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas. Drizzle in water and vinegar and pulse just until the dough comes together to form a ball. (It should be moist but not wet.) Turn the dough out onto a clean work surface and pat into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 30 minutes before rolling.TipsTo make ahead: Refrigerate for up to 2 days or freeze for up to 3 months.
Combine all-purpose flour, pastry flour, sugar, salt and baking powder in a food processor. Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas. Drizzle in water and vinegar and pulse just until the dough comes together to form a ball. (It should be moist but not wet.) Turn the dough out onto a clean work surface and pat into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 30 minutes before rolling.
Tips
To make ahead: Refrigerate for up to 2 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)112Calories6gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
