BISCUIT PIE CRUST

1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp cold unsalted butter, cut into small pieces
2 tbsp canola oil
1/2 cup low-fat buttermilk

Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt. Cut in the butter until pebble sized pieces are formed.
Moisten the mixture with the buttermilk, then the oil. Do not over-mix. Drop the batter in 6 mounds on top of the pie fillings, spreading the batter out slightly.

Whole Wheat Biscuit Crust

1 packet active dry yeast
1/4 cup warm (110 degree) water
3 cups whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 egg
1 1/4 cups sour cream
1 tsp honey

Mix the water and yeast in a bowl and let it stand for 5 minutes.
In a large bowl, mix together the dry ingredients.
In a small bowl, beat the egg, then mix in the sour cream and honey.
Add the yeast and the sour cream mixture to the flour mixture, then stir gently until rough dough forms.
Flour your hands, then knead the dough a few times until it can be shaped into a ball.
Turn it out onto a well-floured board and pat gently into a flat circle.
Flour the top of the dough.
Roll the dough out to about 1/2 inch thick.
Cut out circles of dough out the size you will need to top your cooking container(s).
Place on a lightly floured pan and let rise at room temperature for 1-2 hours, or overnight in the refrigerator. (If you do refrigerate the dough, then remove it from the fridge and let it come to room temperature for about an hour.)

Go Pie!