This is an excellent all-purpose piecrust. Compare the fat – just 3.6 grams per 3-inch wedge, versus traditional crusts ranging from 5 to as much as 10.5 grams of fat per slice.
Click here for more about Yochee, and how to make your own..
¾ cup whole wheat flour
¼ teaspoon salt
¼ teaspoon baking powder
2 tablespoons canola oil, olive oil or butter at room temperature
6 tablespoons YoChee
Mix the flour, salt and baking powder in a bowl. Using a pastry blender, wire whisk or fork, cut in the oil or butter until it is thoroughly incorporated.
Work in the YoChee and then gently knead the dough with your hands to form a ball of soft dough. Chill the dough for at least 30 minutes before rolling.
Place the dough on a pastry cloth or waxed-paper-lined surface. Roll into an 11-inch circle. Drape it into a 9-inch pie pan or tart pan, or cut for individual tarts. Press gently into the bottom and up the sides of the pan. Crimp or flute the edges as desired. If there are any tears in the pastry, they can be easily mended by pressing on a thin overlay of the dough.
Bake as directed in recipes.
Makes 1 0-inch shell or 8 to 10 individual tarts.
Adapted from Eat Well the YoChee Way, by Nikki and David Goldbeck. Copyright (c) 2001 by Nikki and David Goldbeck. Reprinted by permission of Ceres Press.
Adapted from Eat Well the YoChee Way, by Nikki and David Goldbeck.