Continuing on the spent grain train (it's a pretty long train) I wanted to make a dessert this week and thought I would attempt to make a pie crust with the dried spent grains.
I'm not sure that I would like this particular crust with every kind of pie. I think it might detract from that texture and flavor profile of a French Silk or delicate Lemon Chiffon pie for instance; however, I made a sweet potato pie and Momma's Pear Pie with this crust and they were great - really hearty and the slightly caramel taste in the crust complimented both the spicy earthy taste of the sweet potatoes and the juicy pears.
|Yes, I'm aware that it looks like a tart shell full of horse feed.|
Pie Crust from Spent Grains
1/2c. Butter, melted
4c. Spent Grains
8Tbs. Sugar (I used demerara sugar)
Pinch of Cinnamon (optional)
Whizz your spent grains up in a food processor for a couple of pulses, just to break down the grains a little.
Then put all other ingredients in the food processor with the grains and pulse until combined.
Spray your pie pan with non-stick cooking spray or butter it really good.
Press the crust into your pie pan. Makes 2 pie crusts.
Bake at 350F for 10 minutes before filling it.
This is part of Full Plate Thursday & See You in the Gumbo.