Red Sorghum Pie Crust By Grove and Meadow
Red sorghum is our food champion for resilience! This ancient grain thrives where other crops wither – it’s naturally drought-tolerant and adapted to hot, dry climates, making it a smart ally in the face of climate change. We love using red sorghum because its deep red hue signals a wealth of antioxidants and nutrients, and it brings a hearty, nutty flavour to our recipes. From fluffy fermented flatbreads to red sorghum rhubarb tart, it adds not only richness to our plates but also security to farming communities. Choosing this crop means we are nourishing our bodies with a grain that truly feeds both people and the planet.
Ingredients:
- Red sorghum flour 160 g - Main flour, nutty & high in antioxidants
- Grove & Meadow Cassava flour 80 g - Binding & flexibility
- Potato starch 40 g - Adds lightness and crispness
- Cold grove & Meadow butter alt. 100 g - For flakiness
- Salt ½ tsp
- Cold water 90-110 ml - Adjust as needed
- Acacia Gum 1 tbsp
- G+M Skin on Live Apple cider vinegar or lemon juice 1 tsp - Tenderizes & adds light tang
- Optional sugar 1 tbsp - For sweet pies
Method:
Combine the dry mix. In a bowl, whisk red sorghum, cassava, gum arabic, potato starch, salt, and sugar if using.
Cut in the fat. Add cold butter. Rub between fingers or use a pastry cutter until pea-sized crumbs form — don’t overwork.
Add vinegar and water gradually. Sprinkle cold water and vinegar little by little, mixing gently with a fork until the dough starts to clump. It should just hold together without feeling sticky.
Form and rest. Gather into a ball, flatten slightly, wrap, and chill 30 minutes.
Roll between parchment. Lightly dust with cassava or tapioca flour and roll to 3–4 mm thickness. The dough should bend gently without breaking. If cracks appear, press together with fingertips.
Blind bake (if needed). For pre-baked shells: line with parchment, fill with weights, and bake at 180°C for 15 minutes. Remove weights and bake another 10–15 min until lightly golden.
Bake filled pies. Fill and bake 35–45 minutes at 180°C, depending on filling moisture.
- Brush with egg or plant-based milk wash for golden color.
- For savory crusts, add crushed herbs (rosemary, thyme) or black pepper.
- For sweet crusts, replace 10 ml water with coconut milk for aroma.
- For extra crispness: mix 1 tbsp brown rice flour into the dry mix.
- To Kenyanize the flavor, infuse butter with tulsi leaf or add some coconut flour before chilling.