Pie Crust from Local Whole Grains

Baking, Cooking How-To, How-To, Recipes, Social
on June 1, 2010

When we need easy-to-make recipes with a sense of style and flavor the whole family will love, we go to our favorite mom, food editor, food blogger and cook, Jennifer Perillo. Based in New York City, Jennifer has two girls and an amazing knack for making meals easier, one recipe at a time. Check out more of her blog at “In Jennie’s Kitchen.”

“The berries are coming. The berries are coming.”

I’m crazy enough, in a good sort of way, to try screaming that from the rooftops. It started with strawberries the first week of May. A bit early for us here in the Northeast, and truth be told, not all were sweet and juicy, but that didn’t stop me from making my first pie of the season.

At our farmers’ market, I’ve been buying flour that’s grown and milled in the Finger Lakes region of New York. Farmer Ground Flour’s “all-purpose” flour is more akin to a whole-grain one in nutritional value, but that’s where the similarities end. Unlike most conventional whole-wheat flours that have an overly earthy taste, this one is subtle with a pleasant nuttiness. It also works exceptionally well in all my old recipes, with little or no tweaking.

And that’s how I came to make my first whole-grain piecrust. And what a flaky success! If you can find a locally produced flour at your farmers’ market, then splurge and give it a try. It’ll likely cost a bit more than what you already have in the pantry, but it’s so well worth it.

And be sure to bring the kids with you. Stroll the market, get them curious about all the fruits and vegetables. Ask them questions or make it a guessing game. Whatever you choose, just get them interested and excited about heading home and going straight into the kitchen with you. First stop—pie; next stop—Brussels sprouts.

By Jennifer Perillo, a food writer in Brooklyn, N.Y.

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