Easy Pie Crust RecipeThis easy pie crust recipe can be used for dessert pies or pot pies. Sift Together: 1 Cup........................All Purpose Flour/White wheat flour NOTE: I now grind wheat at home for fresh flour. 1/2 tsp......................Salt 1 tsp......................Sugar/Sweetener In Separate Bowl Combine: 1/3 Cup.....................Cold Beef/Bison Tallow (rendered from grassfed suet/fat from around the kidneys). It is very delicious and promotes excellent health. 3 Tbsp.......................Cold Butter -Work tallow/butter mixture into flour mixture with finger tips. Sprinkle With: 3 Tbsp........................Cold Water (Add more, a little at a time, if needed) Optional: CHILL FOR 30 MINUTES to make it easier to work with. -Roll out in a circle about 2 inches beyond the diameter of your pie pan. (You can place your pie pan upside on the dough just to see if it's rolled out enough.) -Tip: Using the rolling pin, start at one end of the rolled-out dough and roll the dough onto the pin in order to safely transfer it to the pie pan. Unravel/unroll the dough onto the pie pan. Press it into the pan and using your fingers, pinch ruffles along the edges for design. To pinch the edges, press the dough between your index/pointer finger of one hand and the thumb and index finger of your other hand. -Fill & Bake (Use the time and oven temperature given in the pie recipe or bake at 425 for about 30-35 minutes. Use the following guidelines to help you choose healthier ingredients for your easy pie crust recipe: •Flour: Freshly ground is best! •Salt: Sea salt or what's called "Real" salt (not table salt) •Sugar: Unrefined (the best being Rapadura, Sucanat, Palm). I use local raw honey and pure maple syrup sometimes as sweeteners). •Butter: From grassfed cows, etc. is best. I have been getting raw milk from a local farm so for the time being I make my own butter at home and only supplement with store-bought, grassfed butter. Return to Whole Food Diet from Easy Pie Crust Recipe |
