|FOOLPROOF PERFECT PIE CRUST||A: A||AB: A||B: OK||O: OK*
|A: N||AB: N||B: N||O: O||A: N||AB: N||B: N||O: N||A: N||AB: N||B: N||O: N||A: A||AB: A||B: N||O: N||A: HB||AB: A||B: N||O: A||A: A||AB: U||B: U||O: U||A: N||AB: N||B: HB||O: N|
On a lightly floured surface (pastry cloth, piece of waxed paper, or saran) roll
out and form this dough as you would any other. Only now the leftover scraps
can be smooched together and rolled out again with the same flaky results! (Try
it!) This dough can also be frozen for later use, just let it thaw overnight
in the fridge...then if it's too cold to work with, set it out at room
temperature for a while. (Never defrost pie dough in the microwave, trust me!)
A tip to keep the bottom crust from sticking to the pan, sprinkle a tiny bit of
flour in the pan before placing the dough in (never stretch the dough to fit,
it will shrink during baking). Also, if you're blessed with a baking stone,
try baking your pies on the preheated stone. You'll get a nice flaky bottom
crust too! Bon Appetite!
This recipe is absolutely foolproof, I've never been disappointed with the
results...it's always tender, light and flaky. It works equally well with
unbleached wheat or spelt flours. I've made both and no one could tell the
Can also substitute a wheat or other flour that is neutral or beneficial to your blood type. Because of the many kinds of wheat flours available, we are not going to list them here.
* OK for type O only if an acceptable vinegar is used.
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