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Summer Sprouted Flour

“Make the jump to Sprouted Flour”

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pie crust

  Place into a bowl and whip dry for a minute or two to ‘coat’ flour particles
           with air ‘bubbles’:
          1 1/2 c.  Summers Sprouted Spelt Flour
  Cut in with pastry blender/blades or two knives, until the flour balls are
           rice-size or smaller:
          1/2 c. ice-cold or frozen butter
  Add in 1/3 c. ice water and knead quickly into a dough ball.
  Divide into 2 balls and roll out on a floured bread board. You can really get
           this crust thin! Use raw, putting pie ingredients directly on top before
           baking or bake at 350 for 8 minutes to fill with puddings, etc.

Pie Crust

(9" top and bottom crust)

  • 1 1/2 c Summers Sprouted Spelt Flour
  • 1/2 c ice-cold or frozen butter
  • 1/3 c ice water

  1. Place into a bowl and whip dry for a minute or two to 'coat' flour particles with air 'bubbles': 1 1/2 c.  Summers Sprouted Spelt Flour

  2. Cut in with pastry blender/blades or two knives, until the flour balls are rice-size or smaller:  1/2 c. ice-cold or frozen butter

  3. Add in 1/3 c. ice water and knead quickly into a dough ball.

  4. Divide into 2 balls and roll out on a floured bread board. You can really get this crust thin! Use raw, putting pie ingredients directly on top before baking or bake at 350 for 8 minutes to fill with puddings, etc.

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Crusts | Original Recipes | Pies
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pie crust | Summers Sprouted Spelt flour
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