Spent Grain Pie Crust
Updated on March 12, 2017
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.
We make all-grain beer brewing kits that make it easy to make beer at home. Whether it's your first batch or your hundredth.