In celebration of March 14, 2015, (3-14-15,) I thought I would share a recipe for a pie crust made from long-term food storage staples. Just as I stated last week, I believe it is important to gather and store recipes in written form as part of your prepper library. This recipe is for a basic pastry pie crust made from freshly ground whole wheat. So to help you celebrate pi day, here you go:
Whole Wheat Pie Crust:
1 cup Sifted Whole Wheat Flour (I have seen it suggested that one can substitute rice or soy flour for a gluten-free option, although I have not tried it.)
⅓ cup Red Feather Canned Butter (chilled), or Shortening
¼ teaspoon Salt
2-4 tablespoons Ice-cold Water
Preheat oven to 350°. Place 1 cup of sifted whole wheat flour into a mixing bowl.
Add one tablespoon of water and mix with a fork. Add more water as necessary, one teaspoon at a time, until the mixture holds together. Round dough into a ball and knead lightly a few times. Don’t handle or knead too much or otherwise the dough will become too stiff. Place the ball of dough on a lightly floured surface (or preferably between two sheets of wax paper) and roll out until it becomes a circle about ¼ inch thick.
Place in a pie dish and shape the edges as preferred, trimming as necessary. If baking unfilled, prick several times with a fork. Bake 16-20 minutes until the edges are golden brown. Cool on a baking rack.
Here is a recipe card to print:
Enjoy your pi day!