Recipe Description:
This recipe is our go-to, easy crust for quiche or pie...if desired, you could easily replace the salt with a bit of sweetener for a sweet dish
Recipe
Instructions:
Place flour, oil and salt in a food processor and pulse until crumbly. Add in milk and pulse again until the mixture forms a ball. Roll out between heavy plastic or press with your fingers into a pie pan. Makes enough for a double crust. If not pre-baking or filling immediately, you can cover with a damp towel to prevent the crust from drying out.
*Editor's Note: In Nourishing Traditions, Sally Fallon Morell states the importance of soaking all grains and flours in an acidic medium to reduce phytic acids. Her only exception to this rule is for pie crust. In order to achieve a flakey crust, soaking is skipped. Use your own judgement.
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