An all-butter crust made with oat and sorghum flours. Makes two standard-sized crusts ( a top and a bottom, or two bottoms depending on the type of pie. This crust can also be used to make a couple galettes).
- 1 1/4 cups oat flour
- 3/4 cups sorghum flour
- 2 sticks (1 cup) of cold, unsalted butter, cut into pieces
- 1 teaspoon course salt
- 1 tablespoon coconut sugar (or brown sugar)
- ice water
- In a large bowl, add flours, salt, and sugar and mix to combine.
- Add in the cold, chopped butter. Using a pastry knife, two forks, or your hands, combine flour into the butter until the butter is in pea-sized pieces.
- Drizzle in the cold water (without the ice cubes!) one tablespoon at a time, and continue to mix, until the dough comes together in a mass. Gently knead the dough a few times to make sure it's all staying together neatly (add a bit more water if it's still crumbly). You may need anywhere from 1/4-1/2 cups of cold water.
- Divide the dough into two equal disks, and wrap them in plastic. Refrigerate for at least one hour, but preferably two (I know it's not always possible to be so patient) before rolling out your dough.
- To roll out the dough, have a pile of extra flour nearby (either oat or sorghum). Flour your surface, and roll dough from the center outward, rotating the disk as you go. You may need to patch some cracks as you go. If dough get to warm, stick it in the freezer for a couple minutes before continuing (it's much easier to work with cold dough). Roll it about an inch bigger than your pie pan so you have extra dough to crimp a crust. Add in fillings, add a rolled-out top crust and continue on with whatever pie recipe you're using. Enjoy!