Blueberry Chia Amaretto Pie with Sprouted White Wheat and Teff Crust
This week has been full of delicious fake holidays...er...um...real holidays created by the food industry to sell more pastries. Bhwahaha! Case in point, today is National Blueberry Pie Day. We kid you not. Blueberry. Pie. Day. It's actually "a thing". So, in honor of our favorite fake-real holiday, we had our favorite on-staff pastry chef come up with a really killer blueberry pie that is full of whole remarkable grain and crazy fantastic flavor profiles that are insanely good. You will not be disappointed! Plus, this recipe can be made into two pies, or 12 hand pies! So you can hide in the closet and celebrate your favorite fake-holiday in peace. You know you want to!
Blueberry Chia Amaretto Pie with Sprouted White Wheat Teff Crust
Yield: 2 double-crusted 9 inch pies or 12 hand pies
Cans Natural Organic Blueberry Pie Filling | 2 (22 oz. each)
Organic Chia Seeds | 1/3 cup
Natural Almond Extract | 1 tsp
Orange Zest | 1 Tbsp.
Lemon Zest| 1 Tbsp.
Sprouted Wheat and Teff Crust:
Sprouted White Wheat Flour | 4 cups
Brown Teff | ½ cup
Salt | 1 tsp.
Organic Shortening| 1 ½ cup
Cold Water | 1/3 cup
White Balsamic vinegar or Amaretto liquor| 1/3 cup
- For Filling: In a medium bowl, combine filling ingredients. Set aside.
- For Crust: In a separate large bowl, combine the flour, salt and teff seed. Add the shortening and combine until mixture is blended and the shortening is in small pea-sized balls. Add the water and vinegar or Amaretto. Knead the dough until well blended, about 10-15 turns by hand.
- For Pie: Divide Dough into 4 balls. Roll each ball between two pieces of parchment until 12-14 inches in diameter. Transfer bottom crust to a pie pan. Fill with half the pie filling. Top with a second crust. Crimp edges. Cut 2-3 vents in the top of the pie. Repeat with a second pie. Bake 400°25-30 minutes. Cool before slicing, or serve warm with 1 fork to a teenage boy.
- For Hand-pies: Divide the dough into 12 equal balls. Roll each ball between two pieces of parchment until 8 inches in diameter. Place 1/3 cup filling on one half of the dough. Fold over. Crimp edges. Gently transfer to a baking sheet. Cut 1 small vent hole in the top or prick with a fork. Leave 2 inched between each pie. Bake 400°17-20 minutes. May be hidden from the children in the back of the freeze and eaten in the closet by healthy yet crafty mother.