Sprouted Wheat Pie Crust Food

BASIC 100% WHOLE WHEAT PIE CRUST

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

SPROUTED WHEAT PIE CRUST

Steps:

• 1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
• 2. Mix together flour and salt.
• 3. Cut in butter and shortening to make small pieces.
• 4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
• 5. Cut ball in half.
• 6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
• 7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
• 8. Trim and crimp edges.
• 9. Freeze or cook as pie recipe indicates.

THE PERFECT SPROUTED WHOLE WHEAT PASTRY CRUST

Steps:

• Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
• Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
• Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
• Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
• Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
• Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.

BEEF POT PIE

Steps:

• Heat oven to 325°F.
• Heat oil (2 tbsp) in a large oven-safe pot or Dutch oven over medium-high heat. Pat stew meat dry with a paper towel, salt and pepper it generously and add it to the pot. Cook, stirring every few minutes until browned on multiple sides. Transfer to a plate using a slotted spoon. It's best to do the meat in small batches so there is just a single layer of meat in the pot at one time.
• Turn down to medium heat and add the remaining 2 tablespoons oil and diced yellow onion to the pot. Cook until onions begin to soften, about 10 minutes. Add carrots and cook for a few more minutes, stirring occasionally. Then add garlic and cook for one more minute.
• Pour in broth and scrape up brown bits from the bottom of the pot (that's where all the flavor is!). Whisk arrowroot powder with water in a small bowl and add it to the pot, along with coconut aminos/soy sauce, Worcestershire sauce, bay leaf, pepper and browned beef.
• Cover with an oven-safe lid or aluminum foil and cook in the oven for 2½ hours.
• About 30 minutes before the filling will be done, bring a pot of water to a boil on the stove. Add a pinch of salt and potatoes and cook for about 15 minutes or until a fork pierces them easily. Strain the water off.
• Remove the pot from the oven and take out the bay leaf. Taste and season with salt and pepper to taste. Add peas and potatoes and stir to combine.
• Preheat oven to 350°F and grease a 9-inch pie plate.
• Combine flour and salt in a mixing bowl. Add water and olive oil to the dry ingredients and mix with a spoon until just combined. The mixture will be crumbly.
• Divide the pie crust dough into two.
• On parchment paper (or a floured surface), roll half the dough out in a large circle to about ⅛ inch thick. Pick up the parchment paper and flip the dough over onto the prepared pie dish. Cut off the excess that hangs off the edges of the plate.
• Pour beef mixture into the pie plate.
• Roll out the remaining half of the pie dough into a circle about ⅛ inch thick. Carefully place the dough over top of the pie filling and use a fork to flute the edges, sealing the top and bottom crust together.
• Cut a few slits in the top crust with a sharp knife.
• Place the pie on a baking sheet before placing it in the oven (this is optional, but it's just a precaution to catch any overflow from the pie as it cooks, although that hasn't happened to me with this recipe). Bake for 40 minutes.
• Allow the pie to cool for 20-30 minutes before serving, or the filling will be very runny.