Blueberry Pie
I love most pie and this version is so good, no one will
know how much better it is for them.
Crust:
3/4 C. unbleached white flour
3/4 C. whole wheat pastry flour
1/8 tsp. Sea salt
1/4 C. safflower oil
1/4 C. brown rice syrup
Preheat oven to 350°F. Mix the flours and salt in a mixing
bowl and then add the oil using a fork to mix until you
have beads of dough. Add the rice syrup and mix using
your hand just until mixed. Please do not over mix the
dough. Gather the dough and form into a ball. You may
refrigerate to make it easier to roll out. Roll out thin
between pieces of wax paper. Peel off the top layer of
wax paper and flip it into a pie plate. Trim the excess with
your hands and save the dough to make cut outs. Using
a fork put a few pricks in the bottom of the crust. Flute
the edges of the crust with your fingers or make tracks
with the fork. Bake for 15-20 minutes until just golden
brown.
Roll the crust trimmings into a ball and then roll out just
like the pie crust. This time use a small heart or star
shaped cookie cutter to make small crust cut outs.
Transfer to a baking sheet with a parchment paper on it.
Keep rolling up excess dough to form a ball and then roll
out in the same manner to keep making cut-outs until all
the dough is used. You will get about 21 small cut outs.
Bake them the same as the crust until just golden brown.
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THE CONE - ISSUE #10 - SUMMER 2016