Sprouted Wheat Pie Crust
This is a real food, no-fail staple that can be made with spelt, whole wheat, or sprouted wheat. When using sprouted wheat, you may need to add more water to make the desired consistency. I like to make pie crusts ahead of time and freeze them. This recipe makes one crust and lattice for the top. Doubling the recipe will give you three crusts.
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READY IN: 15mins
YIELD: 1 1/2 crusts
UNITS: US
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DIRECTIONS
- 1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
- 2. Mix together flour and salt.
- 3. Cut in butter and shortening to make small pieces.
- 4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
- 5. Cut ball in half.
- 6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
- 7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
- 8. Trim and crimp edges.
- 9. Freeze or cook as pie recipe indicates.
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