Thanksgiving time is pie time. No question about it. This year we had a bit of a pie disaster. My sister has been experimenting with Einkorn flour, which is actually quite good. HOWEVER, we had no experience with working with it in pie dough – which is a finicky process. The result was – less than ideal. The first blind baked crust stuck like mad to the parchment paper. The second one basically collapsed. It was getting late on Wednesday and there was no pumpkin pie, never mind apple pie! My dad and I hopped in the car and made a run to the King Arthur Store in Norwich. There we found a bag of their Perfect Pastry Blend flour, which, of course, has a recipe for pie crust on the back.
When in doubt, turn to the experts.
As promised, it was perfect. So I thought, why not share it. I’m sure I’m not the only one out there who always struggles to find the crust recipe I want. Next time, I’ll just have to leave a little more time for experimenting with the Einkorn flour.
The only change I made was to add a little sugar – I think when making a sweet pie you need that touch to balance the flavors. I also didn’t use the optional buttermilk powder they called for – I’m honestly not sure what the point of it is, so I haven’t put it in here. But at the bottom of this post, you’ll find a link the the original recipe. Continue reading