Ingredients
3/4 C whole wheat pastry flour
1/2 C all-purpose flour
1 tsp sugar
1/2 tsp salt
2 Tbsp cold, unsalted butter, cut into small pieces
2 Tbsp reduced fat sour cream
2 Tbsp canola oil
2 Tbsp ice water
Preparation
Whisk flours, sugar and salt in a large bowl. Rub butter into dry ingredients until small but still visible. Add sour cream and oil and toss with a fork to combine. Sprinkle water over mixture and toss with a fork until evenly moist. Knead dough in bowl a few times until just a little crumbly. Turn onto a floured surface and knead until dough just holds together. Shape into a 5 inch disk, wrap in plastic wrap and refrigerate 1 hour. Remove and let stand 5 minutes. Roll between sheets or parchment paper to 13 inches wide. Place in pie pan and bake as normal.
