Sugar and Spice Pie Crust |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It's my own experiment. Ingredients:
1 1/2 cups all-purpose flour |
1 cup whole wheat flour |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
6 tablespoons sugar |
8 tablespoons unsalted butter |
4 -6 tablespoons egg beaters egg substitute |
1 teaspoon ground cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
Directions:
1. Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl. Pulse 3 times at 1-second intervals to mix. Cut the butter into one tablespoon pieces and add it to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible – about 15 pulses in all. Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times – the dough should begin holding together. If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.
2. Turn the dough out onto a lightly floured surface and form it into two equal disks. Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
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