Name: Whole-Grain Pie Crust
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 8
Ingredients: 1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares); 1/2 cup whole-wheat pastry flour; 2 tablespoons canola or sunflower oil; 2 tablespoons dark brown sugar; 2 tablespoons ground flaxseed; 2 tablespoons wheat germ or ground pumpkin seeds; 2 teaspoons finely grated orange zest; 1/2 teaspoon ground ginger; 1 large egg (with high omega-3 contentas noted on label)lightly beaten

INGREDIENTS

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1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares)
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1/2 cup whole-wheat pastry flour
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2 tablespoons canola or sunflower oil
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2 tablespoons dark brown sugar
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2 tablespoons ground flaxseed
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2 tablespoons wheat germ or ground pumpkin seeds
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2 teaspoons finely grated orange zest
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1/2 teaspoon ground ginger
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1 large egg (with high omega-3 content, as noted on label), lightly beaten

MAKE IT

Step 1

Preheat oven to 350° F. Lightly grease 9-inch pie plate.

Step 2

Combine graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.

Step 3

Bake for 20 minutes or until crust is golden brown. Cool completely on wire rack.

Note:

This whole wheat crumb crust is great with the Lighter LIBBY'S® Pumpkin Pie recipe found on verybestbaking.com. Substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.