Buckwheat Pie Crust
Buckwheat Pie Crust

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, buckwheat pie crust. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Buckwheat Pie Crust is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Buckwheat Pie Crust is something which I’ve loved my entire life.

A month or so ago, I made a Walnut Pie (think Pecan Pie but with walnuts). I'd been wanting to play around with a buckwheat flour-inspired crust, and this felt like the right timing. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet.

To get started with this particular recipe, we have to first prepare a few components. You can cook buckwheat pie crust using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Buckwheat Pie Crust:
  1. Take 1 1/4 cups all purpose
  2. Make ready 1 1/4 cups buckwheat flour
  3. Make ready 1 tablespoon sugar
  4. Prepare 1/2 tablespoons salt
  5. Make ready 4 tablespoons cold butter (sub with solidify coconut oil)
  6. Make ready 1/4 cup reduced soured cream (try subbing with yogurt?)
  7. Make ready 3 tablespoons olive oil
  8. Make ready 4 tablespoons icy cold water

Add all the crust ingredients to a blender or food processor and process until well mixed. Let the tart crust cool on a wire rack then fill it with your favorite tart filling. This gluten-free pie crust recipe is a pleasure to work with - smooth and fairly sturdy. It bakes up crisp, with a texture akin to a whole wheat pie dough - a bit denser than a white flour pie dough, and with a nutty, whole-grain flavor.

Steps to make Buckwheat Pie Crust:
  1. Mix ingredients 1 to 4 well
  2. Add butter and use your hand to crumble into the dry ingredients
  3. Add sour cream and olive oil. Mix with your hand till it’s combined
  4. Add water and knead till the dough is smooth. (don’t over work the dough as I researched that buckwheat may produce a very strong bitter flavor of overworked)
  5. Dough could put in the freezer for up to 6 months!

This gluten-free pie crust recipe is a pleasure to work with - smooth and fairly sturdy. It bakes up crisp, with a texture akin to a whole wheat pie dough - a bit denser than a white flour pie dough, and with a nutty, whole-grain flavor. When forming the crust, spread out the crust as evenly as you can on the bottom of the pie pan. Then spread it out with your hands, working it up the sides of the pan. After it's spread out, form the "fluted" edges if desired.

So that is going to wrap it up with this special food buckwheat pie crust recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!