Whole-Grain Pie Crust

Whole-Grain Pie Crust
Level
Easy
Prep
10 minutes
Cook
20 minutes
Servings
8 servings per 9-inch crust
Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular piecrust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews. Combine it with the Lighter LIBBY'S® Pumpkin Pie recipe on this site to add a healthy crust.
KEY INGREDIENTS
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 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.
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