The is the flour mixture for the pie crust before adding the raw milk.
Make sure you add enough milk to bring the dough together, but not so much the dough is sloppy.
**Make sure you bake the crust long enough. It should be crispy, crumbly and melt in your mouth when eaten.
After the crust has cooled completely. Spread a layer of good quality sour cream across the top. Sprinke the sour cream with rapadura. Then top with the fruit.
This would be very good with fresh peaches also.
And this is the finished product. I had pictures that showed step by step, but they didn’t turn out.
2 ½ cups fresh ground sprouted wheat flour
½ cup rapadura or sucanat
1 tsp sea salt
1 cup butter
You can mix this dough by hand or in a food processor. Mix flour, rapadura and salt together. Cut ½ cup butter into flour until very fine. Cut in remaining butter until it is pea size. Stir in enough milk to bring dough together. Do not overwork the dough at this point. Roll out as desired and bake. For pre-baked pie shell bake at 400°F for 15-20 minutes. This is enough dough to make one round and one 9×13 pan, or you could make three rounds.
1 pint blueberries
1 pound strawberries
After the crust has cooled completely spread a thin layer of sour cream across the top. Sprinkle with rapadura. Wash the fruit and slice the strawberries. Layer the fruit across the crust. Sprinkle with a little more rapadura if desired. Serve immediately then refrigerate any remaining fruit pizza.
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By Tiffany Perez
Tiffany’s Table L.L.C.
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