Multi-Grain Pie Dough (Single Crust):
- 1 1/4 cups whole wheat pastry flour
- 1/4 cup flax meal
- 2 tablespoons toasted wheat germ
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut up
- 3 tablespoons canola oil
- 3 tablespoons ice water
- 4 medium zucchini (1 1/2 pounds total)
- 1 cup milk
- 4 large egg yolks
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
1. In a large bowl, stir together the flour, flax meal, wheat germ, and salt. With a pastry blender or two knives scissor fashion, cut the butter and the oil into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, until you can gather the dough into a ball. Flatten into a disk and place on a sheet of floured waxed paper. Sprinkle a little more flour over it and top with another sheet of waxed paper. Refrigerate for at least 30 minutes before rolling out.
3. On a lightly floured work surface, roll the dough out to a 12-inch round. Fit the dough into a 9-inch pie plate, pressing it into the bottom and up the sides without stretching the dough. Using kitchen scissors, even the edge, leaving a 1-inch overhang. Fold the overhang under and make a decorative edge (see Making a Decorative Edge on a Pie below). Refrigerate for 30 minutes.
4. Preheat the oven to 425°F. Prick the bottom of the dough all over with a fork. Line with foil or parchment and weight down with dried beans or pie weights. Bake for 10 minutes. Remove the foil and weights. Cool the pie shell on a rack. Reduce the oven temperature to 350°F.
5. Grate the zucchini and then squeeze out all the liquid.
6. In a 2-quart saucepan, whisk together the milk, egg yolks, honey, and vanilla. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat. Stir in the zucchini and cinnamon.
7. Place the pie plate on a rimmed baking sheet. Pour the custard into the pie shell. Bake for 20 minutes, or until the custard is set. Cool on a rack, then refrigerate before serving.
Making A Decorative Edge On A Pie
There are many ways to decorate the rim of a piecrust. Here are the two simplest:
To begin, fit the dough into the pie plate. For a single-crust pie, trim the overhang to 1 inch and turn the overhang under. For a double-crust pie, trim the overhang even with the lip of the pie plate, then add the filling. Fit the top crust over the filling, and trim the overhang to match the overhang of the bottom crust, so you have a double layer of crust sitting over the rim of the pie plate. Fork crimping: Use the tines of a fork to press the two layers of dough together, making a decorative pattern.
Or, if making a single-crust pie, simply use the fork to make a decorative edge in the folded-over overhang. Fluting: With both hands, hold your thumb and forefinger like pincers and work on opposite sides of the crust edge. Pinch the dough with one hand using the forefinger of the opposite hand to help form the crimp. This will produce a scalloped ridge. Keep pinching all around the rim to seal the dough.
Nutritional Facts per serving
Calories 267 cal
Fat 14.6 g
Saturated Fat 4.6 g
Cholesterol 119.4 mg
Sodium 98.7 mg
Carbohydrates 29.6 g
Total Sugars 11.7 g
Dietary Fiber 4.8 g
Protein 6.6 g
Courtesy of the Rodale Healthy Recipe Finder.