Moose Crostata
The basic idea is simple. Pie dough, leeks, squash, and in the original, dark greens. I took my version in a wild direction with ground moose and lingonberries. I imagine this recipe would also be a g...
I learned the boiling water-style pie crust from Cordova’s foremost pie maker, Anita Smyke, and I’ve adapted it in many ways. It always works.
Ingredients
SERVINGS: Makes enough for 1 double-crust pie or a crostata
- 1 cup solid fat (I use butter or organic shortening)
- ⅓ cup boiling water
- 2¼ cups whole wheat pastry flour
- Pinch of salt
Preparation
In a stand mixer, or with a hand mixer, beat fat with boiling water until the mixture is fluffy and mousse-like. Add a pinch of salt. Slowly incorporate flour. Don’t overmix.
Can be used immediately, chilled, pre-baked, or frozen.
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