Previously we talked about acorns and acorn flour, today I’m going to be sharing the first recipe in which you can use acorn flour. Being that it’s pumpkin season and the holidays are right around the corner, it is only natural that we talk pie crust.
Without getting to deeply into it, over the past six months I discovered that a big trigger of my hypoglycemia were certain carbohydrates, some grains and simple starches. In attempt to get my hypoglycemia under control I’ve had to change certain things about my diet. Though I’ve had a few frustrated moments and I’m still trying to figure it all out, it hasn’t been all bad. (My husband has been super supportive and encouraging about it.) But because of these changes I’ve gotten to taste and experiment with some wonderful new ingredients; two of those being oat flour and acorn flour. Over time I will continue to share with you other delicious foods I’ve discovered, but for now let’s talk pie crust.
I won’t lie to you, 99% of the time when I needed pie crust I just ran to the store for it. I enjoy baking but pie crust has always bored the heck out of me — not the eating part, the making it part… perhaps it’s because mine has never been that great. (Haha) Now that I don’t have the option of running to the store for it I’ve had to suck it up and get practicing. The pie crust you see before you has become my go-to choice for sweet pies (though it would also work for savory pies), and you know what? It’s pretty dam good too, if I do say so myself. A tremendous benefit, besides the whole meeting my new dietary guidelines, is that with minimal effort I can have yummy pie crust.
Both the acorn and oat flour help make this crust extra crumbly, and because neither have gluten it will resemble something more like a graham cracker pie crust. You want to hear another great thing about it? I’ll tell you, you won’t have to spend time rolling it out, just push it into the pie mold. Don’t know about you, but I’ve always hated having to roll out fragile pie crust.
The use of buttermilk and butter give it a slight creamy taste and texture that helps bind the flours together. If you want to add more binding, and if your diet allows you, then you may add a bit of cornstarch to the mix. Being that acorns are a nut, d’uh, and the use of whole grain oat flour really gives the crust a nutty taste. These two flours make for a wonderful aroma and taste which could be even better by adding herbs and spices to it. To give it a seasonal touch you could try adding cinnamon, nutmeg, cardamom, or even cloves. My recipe can be used as a base from which to work off of.
Please make sure to read the notes in the recipe before you get started.
- 40 gm acorn flour
- 100 gm whole grain oat flour (see notes)
- large pinch fine sea salt
- large pinch white or brown sugar (see notes)
- 40 gm cold unsalted butter (can use grass fed butter if desired)
- 2 tbsp buttermilk
- Mix acorn flour, oat flour, salt and sugar until well combine. Using a pastry cutter or fork, cut in the butter, next, and 1 tbsp at a time, add the buttermilk. Use your hands to distribute the butter and milk until the dough comes together. Don't worry about over mixing as neither of these flours contain gluten. Form a ball, wrap with plastic wrap and place in the refrigerator for 10 minutes.
- You will not be able to roll out this pie crust, it is very fragile and breaks easily; it has to be pushed into the molds. I advise you to butter the pie or tart moulds to help release the pie/tart easier. Simply use your fingers to push and shape into the mold, fill with filling and bake accordingly.
- If you are allergic to wheat or gluten then it is imperative that the flours be certified both wheat and gluten free. Though both flours are naturally wheat and gluten free, if processed in wheat factories they may become contaminated. (Whole grain and GF oat flour can be purchased here.)
- After you've mixed all of the ingredients give the mixture a taste. The acorn might need a little more sweetness -- I've never needed more than 1 tbsp of sugar.
- You may play around with the acorn to oat flour ratio, but be warned that too much (or 100%) acorn will not bind together and there is also a possibility of a bitter taste.
- To make this a vegan pie crust substitute the butter for unsalted vegetable fat or coconut oil, and the buttermilk for a vegan milk of choice with a high fat content or thick consistency.
See the bits of whole oats in the dough? Good nutritious stuff, in fact both whole grain oat and acorn flours pack more nutrition than wheat flour.
This gorgeously golden pie crust you seen in the photos is raw, or un-baked. In a couple of days I will share the wonderful filling that went into it, I think you’re going to love it as much as hubby and I did. Who knows you may want to make it for your Thanksgiving Day celebration.