Perfect Multi-Grain Pie Crust Tutorial
1 cup Organic shortening
1 cup Organic Coconut Oil
1/2 cup Organic Grains Sorghum Flour
1/2 cup Organic Grains Amaranth Flour
1 1/2 tsp. Salt
3/4 cup water, cold
1/4 cup White Wine Vinegar
Dice the shortening and return it to the refrigerator while preparing the flour mixture. Place the flour and salt in the mixer bowl fitted with a paddle and pulse a few times to mix. Add the butter and coconut oil. Mix 2-3 minutes until it is almost a flour paste.
With the machine running, pour the ice water and vinegar slowly into the mixer until the dough begins to form a ball.
Dump out on a floured board and roll into four equal balls.
Wrap each ball in plastic wrap and refrigerate for 30 minutes.
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
Fold the dough in half, place it in a pie pan, and unfold to fit the pan.
Trim the edges and roll under.
Crimp edged or even pinch them to keep the edge plain. Repeat—yield 4 (10-inch) crusts (or two double-crusted pies). Prepared pie crust can be frozen raw for up to 4 months if wrapped tightly. Balls of pie dough unrolled are good in the fridge for up to 7 days.
We Think You'll Like