Eating Well's Pumpkin Pie Crust

1. 1

   Whisk the flours, sugar and salt in a large bowl.

2. 2

   With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.

3. 3

   Add sour cream and oil and toss with a fork to combine.

4. 4

   Sprinkle water over the mixture and toss with a fork until evenly moist.

5. 5

   Knead the dough in the bowl a few times -- the mixture will still be a little crumbly.

6. 6

   Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.

7. 7

   Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.

8. 8

   Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.

9. 9

   Roll between sheets of parchment or wax paper into a 13-inch circle.

10. 10

    Peel off the top sheet and invert the dough into a 9-inch pie pan.

11. 11

    Peel off the remaining paper.

12. 12

    Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).

13. 13

    Tuck the overhanging crust under, forming a double-thick edge.

14. 14

    Using your fingers, flute the edge.

15. 15

    Proceed with your favourite pumpkin pie recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.