Sugar Crusted White Wheat Pie Crust
Amaya has a thing about pie dough. It has to taste like cookies (her description) in order for her to eat it. Otherwise she happily scoops the filling out of the pie and leaves the crust behind. Never one to resist a challenge I have experimented with different ways to make my all butter pie crust even better. This one was a winner. It's 50% white wheat flour, blind baked at 350°F for 30 minutes with pie weights. Then I mixed a tablespoon of sugar with a teaspoon or so of water so it had the texture of wet sand. I removed the pie weights and brushed the inside and outer edges of the crust with the sandy sugar. Bake for 10 minutes more and voila! sugar crusted pie dough that will make the pickiest pie eater happy.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
