Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Makes 9-inch single crust, for 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat sour cream
2 tablespoons canola oil
2 tablespoons ice water

1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times—the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic and refrigerate for 1 hour.
2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers.
3. Proceed with your favorite pumpkin pie recipe.

NUTRITION INFORMATION: Per serving: 104 calories; 6 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 12 g carbohydrate; 2 g protein; 1 g fiber; 118 mg sodium; 10 mg potassium.

1 Carbohydrate Serving

TIP: Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

MAKE AHEAD TIP: Tightly wrap in plastic andrefrigerate for up to 2 days or freeze for up to 6 months.

I'm so used to buying pre-made pie crust that I never even think to make it myself. This was a little challenging, but it was definitely worth it in the end.

Anonymous, FL

I made this and it was a crumbly mess. The taste was fine, but i couldn't get to hold long enough to use it. Any suggestions?

Annie