Freshly Milled Flour Pie Crust
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- Опубликовано: 6 янв 2024
- Freshly Milled Flour Pie Crust
3 Cups freshly milled soft white wheat Sifted
1 TBSP sweetener (Omit if making a savory pie)
1 TSP real salt
2 Sticks cold unsalted butter
8-10 TBSP ice cold water
Sift freshly milled flour, re mill or blend all of the larger flour sifted out.
Combine flour, sweetener, salt.
Cut butter in half lengthwise, then slice and add to flour mixture.
Coat butter in flour, very gently break down butter into flour fluffing regularly.
Work as little as possible as I show in video, keep as cold as possible.
Add Water in slowly until everything sticks together in a ball.
Make 2 pucks of dough and put in fridge in plastic wrap for at least 30 mins.
Pull out 5 mins before rolling.
Flour both sides several times while rolling, layer silicone mat or parchment paper on either side.
Roll slowly to desired size, put in pie plate, make whatever designs you like on the sides, poke with fork, and put back in fridge for at least 30 mins.
Use some form of pie weights.
Bake at 425 for 15 mins,
* par bake, after 15 mins take out pie weights bake another 3ish mins
* full bake, bake 13-15 mins more after removing pie weights.
You have a gift of patience!!! God bless you & your family! I really enjoy your videos & appreciate all you do! Thank you so much!!!😊
Thank you, I really appreciate your videos
I can't remill with my NutriMill, but I did find a set of Fine Mesh sieves on Amazon in two different sizes and they work beautifully.
I am so impressed! I hope you keep sharing converted recipes since the only recipes I know of are Sue Becker's. I love her recipes very much but it's so nice to see someone convert traditional recipes to whole grain. I just got my mill in November and so far have only tried Sue Becker's basic bread recipe and variations of her muffins, I love it all so much! I have a question about the Sucanat, I have heard it doesn't dissolve in baked goods like other sugar does, do you find that it dissolves or is it crunchy? I bought some but haven't had the nerve to try it yet! I just found you yesterday and have binge watched all of your videos already! Going back for a second round today to absorb more of it! Take care and thank you! Dora
Congratulations on fresh milled baking!!! Thank you for your kind comments 😊. I have found the succanat does not dissolve the same way white granulated sugar does, however, it can with just a little more effort. When I make cookies or something with butter I take the time to incorporate the butter and sucanat incredibly well, let in mix in together until the butter is fluffy and lighter in color. You will still be able to see the succanat a bit but it will dissolve well during baking. If I'm adding it to something like pie crust I will blend it in a blender for a few seconds to break the granulous up. I love that we don't have to give up any recipe to choose the healthier ingredients! It may just take an extra step or a little extra time. Good luck with your baking! Go boldly into your kitchen and use that sucanat😁 you've got this!
Aww thank you so much! I appreciate your help!@@realfoodgoodfood
I have to give you a couple of updates! I took the sucanat I had and put it in my blender and made it finer like you recommended, I used it in my muffins and they came out perfect, no grittiness whatsoever and I love the taste, thank you for encouraging me! Also, today I followed your technique for Sue Becker's sandwich bread, I doubled it like you did in the video and put in all of the sweetener in with the yeast, normally I only put a small amount in with the yeast but wow my yeast loved it! Much taller loaves with doubling and using 3 pans, yaaaay!!!! Thank you so much for sharing all your tips and techniques because they work beautifully!!! Dora@@realfoodgoodfood
I'm so happy for you!!! That's so great to hear!! I'm happy to help!
Thank you so much for going through all the steps n appreciate the tips. I would’ve love to see the rest of the process. Im new to baking n FMF. I have never baked or made chicken pot pies n would really love to learn how you did it n how you did the too layer.
I think if i try making a pie I might try SWW w some Kamut.
Do you have recipes for recipes for pie filling?
hey miss robin, you know i love freshly milled flower and bread, as well as pie crust. its torey here. can you let your daughter who’s a violinist play a worship one day on her videos?
I will ask, but she's pretty shy. lol
@@realfoodgoodfood see, i’m not shy at all. as you may know i’m very social with everyone i come in contact with. i think God gave us the greatist gift to inneract with others. i’m central time just as you are. i’m in missouri and you’re texas? so we both have the same time zones. what time do you get off work during the week?
Great video ty. Have you tried using oil and butter?
No, I've never used oil
@@realfoodgoodfood i will give it a go next week and report back.
It might make it easier to roll and improve the texture.
Im going to invest in a mockmill. So far ive been milling with a nutrabullet its not bad but i get envy when i see the flour from the mockmill
Yes, let me know. I'm excited for you! I think you will love the Mockmill!
No chunks of you use oil.