Pie Crust (Mealy)
Mealy pie crust makes an excellent bottom crust that won’t get soggy, like for fruit pies or custard. Tart shells are mealy crust enriched with egg so the sides stay up during the bake.
Sweetener Swap
Portions
Scale by
Ingredients
- 225 g butter (2 american sticks, 1 eurpoean)
- 200 g wheat berries, soft
- 15 g water, cold (15-30 grams ICE cold water)
- 1 g sea salt (a pinch)
- 3 g sugar, granulated (1 tsp)
Directions
-
Mill the flour and cool it off in the fridge or freezer.
-
Add ingredients to a mixing bowl (cold is great, but not necessary) or food processor.
-
Use a mixer paddle, pastry cutter, or food processor to mix the flour and fat together until the fat is CORNMEAL sized.
-
Slowly add 1 tbsp at a time of COLD water (ice water would be best) until the mixture comes together as you mix with the paddle, pastry cutter, or food processor. You won’t need much! 1 - 2 tbsp.
-
Roll out on a floured surface, and bake as your pie directions state. You can also prepare and freeze these for quick pie wins later.
I Made This!
Share your bake and be the first to show it off.
Recipes From This Base
Carol's Quiche
This recipe was passed down by my fiance's mom, Carol. Ray loves this quiche, and I usually make it for his birthday or special occasions. Download PDF
Olive Oil Pastry Crust
For vegans or when you are out of butter. This gives an earthy flavor, so choose this one for savory dishes like quiche or shepherd's pie. Download PDF
Rye Pie Crust
This crust will be deeper, nuttier, almost European bakery style. Perfect with apple, cherry, maple pecan — but chocolate is my favorite! Download PDF