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Soaked Pie Crust

I am continuing to experiment with soaking grains and trying recipes from my Kitchen Stewardship e-book.  Today I’m trying a soaked pie crust.  The recipe is from Make a Home Mom.  It is very easy to prep.  I did it all in the food processor (same as I do for all of my pie crusts).  I prepped it last night.  This morning I rolled it out and put it in the pie pan and then in the refrigerator.  Now it’s all set for our quiche tonight!  So far it seems to be a great dough.  Easy to prep.  Easy to roll.  I’ll update after we try it tonight.

This makes enough for a top and bottom crust.  I only need a bottom.  So I froze half of it to use another time.  I also used a small amount for the ice cream we’re going to make today.  I rolled it out, sprinkled on sugar and cinnamon and baked it.  Once it was cool I crumbled it a bit.  We’ll be adding this to our blueberry crumble ice cream today (Rebecca’s request).  I tasted a piece of this…really good!  So I expect our quiche crust tonight to be good as well.

**Update – the crust was great!!  We all enjoyed it.  I look forward to making a pie with it sometime.

Soaked Pie Crust

2 1/2 cups flour (I used freshly ground whole wheat)
3/4 tsp. salt
3/4 tsp. sugar
1/4 cup oil or melted butter (I used EVOO b/c it was what I had on hand that was convenient/quick)
1/2 cup cold butter, cut in chunks
2 Tbsp. yogurt
5 Tbsp. ice water

Mix flour, salt and sugar (I did this all in a food processor).  Stir in oil.  Cut in butter by pulsing the processor.  Mix yogurt and water.  Add into flour mixture until it makes a dough.  Leave out for 8-12 hours (covered).  Refrigerate 2 hours.  Roll out on a well floured surface as you would any other pie dough.  (I did not refrigerate mine before rolling it.  I like it to be soft to work with it.  I did refrigerate it before baking to keep it flaky).

*This makes enough for a top and bottom crust.
*You can freeze this for future use.  Thaw in refrigerator when ready to use.

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