When people say something is, “easy as pie” – we tend to believe they mean the eating of and not the making. Pie crusts have a way of causing little spikes of anxiety: lattices (spike), braids (spike), fluted pastry wheel (triple spike). And while we may still dream of one day adorning our apple pies with perfectly placed overlapping leaf cutouts – for now we are going to focus more on the flavor and leave the decorating to those food-styling professionals.
The key to this nutty crust is the addition of spent grain flour, a quick pulse in the food processor and keeping your butter and water ice cold. Other than that just roll it out, prick the bottom, use a fork to crimp the edges and fill with whatever is in season.
WHAT YOU NEED
- 2 cups all-purpose flour
- 1/2 cup Spent Grain Flour
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 1 1/2 sticks of butter, chilled and cubed
- 6 tablespoons water
WHAT YOU DO
- In a food processor, mix flours, sugar and salt. Add butter and pulse until a coarse meal forms. Add in ice water until clumps of dough start to form.
- Using your hands gather dough into a ball and divide in half. Form dough into two balls and then flatten into disks. Wrap separately in plastic wrap and chill at least two hours and up to overnight.
The Brooklyn Brew Shop is part of the Center’s extended community of artisans and experts. Last spring the brew shop taught a helpful beer making workshop as part of our Grow Your Own series. And, we are thrilled to carry their Brew Kits in the Farm Store!