Oh this was a good crust. I tried making pie crust a couple of years ago out of wheat and thought, “Well you only eat pie once a year so enjoy it with white flour,” because I did not like it made of whole wheat flour. Well, this year I loved what I made. I think it might be a balance between using sprouted wheat flour and learning to love whole wheat in general more over the last few years that made me think this was great. Nevertheless, It Was Great!
3 1/2 cups Sprouted Soft White Wheat Flour 1 1/2 cups Hard White Wheat Flour (because I didn’t have 5 cups of sprouted wheat flour at the time. next time I will try it with all sprouted wheat) 1 cup Home Grown and Rendered Lard (otherwise use coconut oil) 1 cup Coconut Oil 2 tsp Salt Cut the fat into the flour, then: Add to a 1 cup measure 2 Eggyolks 1 Tbs Vinegar The rest of 1 cup of Ice Cold Water Mix gently until just incorporated. Chill, Roll out using as little flour as possible. For a Cream pie bake the shell at 425° for about 8 minutes or until nicely done, or add filling and bake according to directions. (This is a great pie crust recipe with White Flour also) Enjoy!
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