Monday, June 17, 2013

pie!

I love pie. I love to eat pie. I don't love to make pie crust. Here is the simplest, easiest and our family's favorite pie crust recipe. It is courtesy of Allrecipes.com and I've been using it for about a year now. You can change it up by adding a little vanilla or cinnamon, or both...or you can just leave it alone and enjoy the taste of Gold Forest Grains fresh milled flour to come through in your baking.

Rhubarb Pie with a spelt crust and crumble topping on a summer's eve
This pie crust recipe lends itself especially to open top type pies...pumpkin, lemon meringue, etc. However, with a crumble topping of flour, butter and sugar it does a remarkable job of pies that need a top like apple, blueberry and the like. 

At busy times of the year when I don't have even 5 minutes to bake a pie we'll buy them from the farmers market...they're never the same and the family complains how bland they are. White, processed flour will definitely be bland.

The best part of this pie crust recipe? You don't even need to dirty a bowl. All of the ingredients are mixed in the pie plate and you're ready to go! 

1 comment:

  1. Yum, pie. If you have access to it, try substituting lard for the vegetable oil. Same quantity. I think you'll like the result.

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