Fennel & Chicken Pot Pie

Basic Whole Wheat Pie Dough

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 4 ingredients
This short pastry Crust Pie Dough is delicious. The trick is not to overwork the dough — there should be some lumps of butter left in it to make its texture flaky. You will...

Ingredients


  • 3 ounces unsalted butter, cold and cut into ¼-inch pieces
  • 1 cup whole wheat flour
  • 1/2 teaspoon sea salt
  • Ice water

Nutrition Facts

Calories

162 cals

Fat

9 g

Saturated Fat

5 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

18 g

Sugar

0 g

Fiber

3 g

Protein

2 g

Sodium

3 mg

Directions

  1. In a large bowl, sift 1 cup of the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
  2. Make a well in the center and sprinkle in 1.5 tablespoons ice water. Mix together with your hands or a knife until it begins to clump together as a dough, adding more ice water 1 tablespoon at a time if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with the extra 2 tablespoons if it seems sticky.
  3. Form the dough into one ball, and then into a disk and cover with plastic and chill for at least 30 minutes.

Chef Tips

For ice water just put a few ice cubes into a glass with 1 cup of water.

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crust.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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