Buckwheat Pie CrustContributed by: Bob's Red Mill Natural Foods
Directions
In a bowl or food processor, combine the flours, sugar, salt and cinnamon and mix well. Add the cold butter and cold shortening and using a pastry blender, fingertips or a series of quick pulses with the steel blade of the food processor, cut as quickly as possible into the flour mixture until it resembles coarse bread crumbs. If using a food processor, transfer the mixture to a bowl. Sprinkle 1/4 cup iced water over the mixture and, using a fork, blend just until the dough hold together when pinched with your fingertips. The dough should be crumbly, but not dry. If the mixture seems too crumbly, add more iced water, 1 tablespoon at a time.
Flour a work surface. Roll the dough to a 1/8 inch thickness, sprinkling it lightly with flour as needed so it doesn't stick. Carefully fold in half and transfer to a 9 inch pie or tart pan. Ease into bottom and up sides of pan. Trim away excess dough. Makes one 9-inch pie crust (12 slices). |
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