These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

To Your Health Sprouted Flour Co. Pie Crust

From Auburn Locally Grown

<p>Sprouted spelt flour makes a crumblier crust. You can even remove a portion of the bran using a kitchen sifter for a finer crust. If your dough runs on the dry side, increase the milk by 1 tsp. at a time until you get a dough that’s easily workable, but not sticky.</p>
Source: Peggy Sutton (Entered by Peggy Sutton)
Serves: Makes dough enough for 1 8-inch fluted pie


Ingredients
1 cup sprouted organic flour
¼ tsp salt
1/3 cup cold organic butter, cut into small pieces
1 tbsp whole organic or raw milk
2 tbsp filtered water

Step by Step Instructions
  1. In a bowl mix flour and salt. Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs. Add liquid to crumb mixture. Dough will still be crumbly. On a lightly floured surface, knead until dough is smooth, adding a little flour if needed to prevent sticking.