Recipe Description:
This recipe solves the problem of how to make a pie crust and not use un-soaked grain. It can be used as a pie shell, or in tarts.
Recipe
Instructions:
In a medium bowl, combine the sprouted wheat flour with the sea salt.
"Cut in" the lard, using a pastry cutter, two table knives or rub the lard in with your fingers until the mixture is crumbly.
Using a fork, very gradually add the cold raw milk. You want the dough to hold together nicely, but not to be wet, nor dry and crumbly.
Place the dough on a floured surface (you may use more of the sprouted flour or some unbleached flour.)
Form the dough into a nice round, and flatten with the palm of your hand.
Roll out the dough, being very careful to keep it floured and not stuck to the surface. You can do this by using a long flat spatula to run under the dough, add more flour and flip it over a few times as you roll.
Do NOT be in a hurry. This dough is tender, and requires patience and careful handling.
When it is large enough to cover the bottom and sides of your pie dish, plus some, flour the top of it a bit, carefully fold it in half, and then lift it into the pie shell and unfold.
Since it is tender, it might rip a little here and there, but you can easily mend it by pressing the edges together with your fingers. Turn under the edge of the crust and "flute" it with your fingers.
This pie shell is inclined to get too brown in the oven, so after the baking is about half done, protect the edge of the pie shell with strips of aluminum foil or a silicone pie crust shield.
Comments and Reviews