Buckwheat Pie Crust

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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).





Products Used in this Recipe
Recipe Comments

4 thoughts on “Buckwheat Pie Crust

  1. Kim

    This crust is delish! The only thing I changed was I used GF all purpose 1 to 1 flour and substituted cold coconut oil for the shortening. Made 6 apple cinnamon pop tarts. Hubby loved them. Baked @ 375 for 25 min.

    Reply
    1. recipe specialist

      Thank you for the feedback, Kim! We’re happy to hear that this recipe worked with your substitutions!

      Reply
  2. Alice

    I wanted a more savory crust for my tomato pie, so I made this recipe. Very good! I cut the cinnamon in half…next time might try an herb instead. I used 5 Tb unsalted butter, and 4 Tb shortening. Baked it lined with beans as weight at 415 degrees, 15 min, removed beans and baked it 10 min more. This recipe is a keeper for savory pies or quiches!

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *