Soft White Wheat Berries are lower in gluten and is the type of wheat used for pastries. A friend asked me to create a recipe for pie crust with my sprouted grains – she has an issue digesting conventional flour.

Pastries are much more delicate and require a different level of care with sprouted grains as whole wheat flours require more time to hydrate. Higher-fat butter generally produces a flakier crust so we use this as well to help with the sprouted grain flour.

Required Equipment

• Food Processor
• 4 six-inch ceramic pie plates for the chicken pot pies

There is a technique called “pie crumbs” that gives the sprouted grain flour longer time to hydrate with the butter.

Pie Crumbs

Ingredients

• 2 cups sprouted grain white wheat berries milled on fine, then frozen.
• 1 pound 85% butter fat, butter, frozen, then grated.
• 1/2 tsp salt

Directions

• In a food processor, mix the salt, frozen flour and frozen grated butter into crumbs.
• Store in a freezer-grade zip lock bag in the freezer until ready to use.

Pie Crust

Directions

• Start this process three hours before you need to make pie crusts.
• Measure out 100g of the frozen pie crumbs to make four, six-inch crusts for the chicken pot pie.
• Let thaw out in a bowl for an hour.
• Mix up to 1/4 cup ice water into the pie crumbs – one tablespoon at a time.
• Form the dough into a ball.
• Wrap in saran wrap and put in the refrigerator for two hours.
• Divide into four equal sections.
• Cover the rolling surface and rolling pin with flour.
• Roll out each section into a six-inch circle.
• Cover the six-inch pie plates with the pie crusts AFTER filling them with the Chicken Pot Pie Filling

Chicken Pot Pie Filling

Preheat the oven to 350 degrees F

Ingredients

• 6 tbs butter
• 1 medium onion diced
• 1 tbs poultrygeist seasoning
• 1/3 cup organic all-purpose flour
•  2 1/2 cup chicken bone broth (homemade) – warmed
• 2 tbs cream
• 2 cups diced chicken (if you don’t have leftover, cook up four chicken thighs)
• 1 cup frozen peas
• 1 cup par-cooked diced carrots
• 1 tsp salt (added 1/4 tsp at a time – taste to make sure it does not get too salty)
• 1/4 tsp black pepper
• Egg wash – 1 egg white with 1 tsp water

Directions

• Melt the butter
• Add in the diced onions and the poultrygeist seasoning
• Cook over low heat until the onions are translucent
• Add in 1/3 cup flour, coating the onions.
• Add in the warm chicken bone broth
• Stir and cook on low until thickened
• Add in the cream and stir
• Add in the chicken, peas, and carrots
• Season with the salt 1/4 tsp at a time until salted to taste.
• Season with the 1/4 tsp black pepper
• Fill the four pie plates with equal portions of the chicken pie filling.
• Cover each pie with a pie crust – crimping at the edges to seal the pie filling.
• Brush the top of the pie crusts with the egg wash and put a couple slits in each crust.

Cook for 45 minutes or until the top crust turns brown.

Serving Suggestions

Let cool for 10 – 15 minutes before enjoying.