So you want to make a good pie crust? A wheat or "wheat-free" pie crust?
Originally adapted from Ken Haedrich's Country Baking
To make several batches running keep your fats ready to go in the fridge
and pull them out as needed. We like to weight the fat.
1 cup whole wheat flour
1 1/4 cup white flour
1 T sugar
1 t. salt
3 oz tallow (chilled and cut into chunks)
4 oz butter (chilled and sliced)
4-6 T iced water
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Variation 2:
1/4 cup oat flour
1/4 cup barley flour
1 3/4 cut white spelt flour
(or 2 1/4 cups total flour)
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2 oz butter
2 oz tallow
3 oz coconut oil
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Variation 3:
1/4 cup oat flour
1/4 cup barley flour
1 3/4 cut white wheat flour
(or 2 1/4 cups total flour)
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4 oz butter
3 oz tallow
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First, choose your fat and make sure it's cold:
(this is Coconut oil/Butter/Tallow)
Mix your dry:
Make really icy water:
Put dry ingredients into food processor bowl. Add fat and cut in briefly until pebbly, pea size chunks. While pulsing add the iced water 1 -2 Tablespoons at a time . Stop as soon as the dough pulls together and cleans the sides.
(At this point we dump it on a lightly floured surface, trying not to handle much, pat it into a uniform rounded shape, cut in half, push the cut edges together so you now have 2 "round-ish" disks of dough.)
To use really soon: Wrap each in wax paper and then place in a covered container or zip-lock and place in the fridge.
To Freeze: Wrap each in wax paper and then foil. Date and freeze. (keeps practically forever)
When chilled, roll out between 2 sheets of waxed paper:
(note: the photo below is actually from a Gluten-Free recipe Adrienne made one time: HERE)
