Ancient Multi-grain Flaky Pie Crust
This pie crust uses my favorite three ancient grains in combination - spelt, barley and rye.
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Scaled Ingredients
- 75 g butter (2 american sticks, 1 eurpoean)
- 22 g wheat berries, Spelt
- 10 g water, cold (30-40 grams ICE cold water)
- 0.3 g sea salt (a pinch)
- 1 g sugar, granulated (1 tsp)
Portions
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Directions
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Mill the flour and cool it off in the fridge or freezer.
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Add ingredients to a mixing bowl (cold is great, but not necessary) or food processor.
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Use a mixer paddle or pastry cutter if making by hand to mix the flour and fat together until it is PEA or hazelnut sized. If using a food processor, pulse until the fat is pea sized.
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Add 30 grams of ICE COLD water to the dough as you pulse or mix the dough.
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Slowly add 1 tsp at a time of COLD water, if needed, until the mixture comes together as you mix with the paddle, pastry cutter, or food processor.
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Let the dough rest, chilled, 45 minutes to an hour.
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Roll out on between parchment, and bake as your pie directions state. You can also prepare and freeze these for quick pie wins later.
Recipes From This Base
Ancient Multi-grain Flaky Pie Crust
This pie crust uses my favorite three ancient grains in combination - spelt, barley and rye. Download PDF
Barley Pie Crust
If you enjoy the nutty flavor of barley, this can make an incredible pie crust. Let's say almost a shortbread crust. Download PDF