BSG Pie Crust

BSG Pie Crust


Prep Time: 45 minutes Cook time: 30 minutes Total Time: 1 hour 15 minutes


2 cups All-purpose flour

1 cup OURgrain Brewers’ Spent Grain flour

1 cup Unsalted butter, cold, cut into 1/2 inch cubes

1 teaspoon Salt

1 teaspoon Sugar

8-10 tablespoons Ice cold water



  1. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add the butter to the food processor and pulse several times until the largest pieces of butter are the size of peas.

  2. Sprinkle the mixture with 1/4 cup of ice water and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough begins to hold together. Be cautious with the amount of water you add, too much and the crust will be tough.

  3. Empty the dough onto a clean, flat surface and gather the mixture in a mound.

  4. Divide the dough mixture into two mounds and form each one into a disk. Do not over-knead!

  5. Sprinkle each disk with flour, wrap each one in plastic wrap, and refrigerate for 30 minutes.

  6. Remove one crust disk from the refrigerator. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

  7. Either blind bake crust at 400 degrees F for 18-25 minutes,  or add filling to the pie.

  8. Preheat oven to 425 F. Roll out the second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long slits.

  9. Bake pie at 425 F for 30 minutes with the edges covered in aluminum foil, then remove foil and drop heat to 350 F for 15- 20 minutes.

  10. Remove pie from oven and let cool for at least 45 minutes. Slice & enjoy!