Yesterday we celebrated my brother Tom’s birthday with a yummy family dinner. He of course, got Mom to make his favourite dishes which included Chicken Parmesan (with some amazing parmesan from the deli at Kingsland Farmers Market) and massive Greek Pasta Salad. I heard a rumour that he wanted cake but after finding that my only cake ingredients were a deluxe Chocolate Pound Bundt Cake mix that called for five large eggs (I am trying to lose weight! not gain!) I decided to make him a pie instead. I looked up recipes for buckwheat pie crusts because it is currently my flour-of-the-moment. I made a filling with strawberries, peaches, apples, and a half-empty jar of blood orange marmalade. Baked it up and we served it with Tom’s favourite flavour of ice cream, Vanilla. If I do say so myself, it was absolutely delicious. The flavour of the fruit was so luscious and strong and the buckwheat crust was light and crumbly. Mmm. The first pie of fall a success.
I’ve never tried making a crust with buckwheat before! In fact.. in my rather large flour collection I don’t even have any buckwheat flour. It’s not often used in the breads i make (because its gluten free and not actually a wheat or grain) but it makes sense in a crust because I guess you don’t want gluten to develop so that it stays all light and crispy. It looks delicious! I like your lattice on top.
Yes, I am quite addicted to buckwheat after having the most delicious pancakes in Seattle this August. I just tried making pizza crust last night! It was delish!