Updated: Jun 16, 2020
The star of the show is once again whole grain! I absolutely love this pie crust. It is my go to for any sort of pie desert. The Red Fife and White Sonora work together to make this tender flaky crust hard to forget!
Whole Grain Buttermilk Pie Crust
1 C White Sonora flour
1 C Red Fife Whole wheat flour
1/2 tsp salt- I only add when using unsalted butter
1/2 tsp baking powder
1/2 tsp cinnamon or 1 tsp if you like a more cinnamon taste
1 C (2 sticks) cold butter (I use salted) cut into small pieces
1/2 C cold buttermilk ( you can used fresh buttermilk or 1/2 C milk and a T of vinegar, stir and let set til it starts to curdle)
1. Whisk together the flours, salt, baking powder and cinnamon in a large bowl. Add the butter, and using your hands work the butter into the flour making a crumbly mixture. The butter should be pea sized pieces.
2. Stir in the buttermilk, the dough will be shaggy. Turn it onto a lightly floured surface, and work the dough by kneading a few times.
3. Form the dough into a 8" or so log and then using a rolling pin roll into a 8"12" rectangle. Dust both sides of the dough with flour, and starting with the shorter end, fold into 3 sections, like a letter.
4. Flip the dough over and roll it again into a 8"x 12" rectangle again. Fold in three again. This is what is going to give you those flaky layers.
5. Wrap the dough in plastic wrap and chill for at least an hour.
Use it with your favorite filling!