![\"strawberry](\"https:\/\/flexitariannutrition.com\/wp-content\/uploads\/2014\/08\/20140804-223350-81230576.jpg\")
<\/p>\nMaking pie crust is not my forte, but I’m getting better at it. You see, the issue is that it’s much harder to make when you don’t use white flour, and even harder when you don’t use wheat flour… so using whole-grain, non-wheat flours make it more challenging, but not impossible! I have and will continue making those kinds of crusts, however, once in a while, when my bags of wheat flours are starting to get old, I need to use it… so I made this shortcrust a few weeks ago, to use my last bits of local organic strawberries. I didn’t feel like something too sweet, so instead of a custard, I used some fresh whipped ch\u00e8vre (goat cheese).<\/p>\n
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Kind of different for me, using all wheat flour, but I used pastry flour, which is made using soft wheat instead of the classic hard wheat (durum) and is naturally lower in gluten. I’ve also used a mix of 50\/50 white and whole wheat flour, so even though it’s a treat, it’s still fairly healthy \ud83d\ude09<\/p>\n
Yum!<\/p>\n
Bon app\u00e9tit!<\/p>\n
ECP xo<\/p>\n
![\"Strawberry](\"https:\/\/flexitariannutrition.com\/wp-content\/uploads\/2014\/08\/20140804-223350-81230576-680x453.jpg\")
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