Tender Teff Pastry Crust

Charlotte Rutledge

Teff flour adds tenderness and distinct clean and wholesome flavor to this single-crust pastry dough. Without the sugar, it's the ideal crust to complement most any savory quiche or pot pie filling, and with the sugar you'll have a wonderfully flaky and slightly nutty crust in which to bake your favorite seasonal pies.

20 mins
45 mins
crust for a single-crust pie
Tender Teff Pastry Crust


  1. In a medium mixing bowl, whisk together the flours, salt, and sugar.

  2. Work in the shortening until the mixture is evenly crumbly.

  3. Cut the butter into 1/2" cubes, and work them into the flour mixture. The mixture should be unevenly crumbly at this stage, with some larger dime-sized pieces of butter among smaller ones.

  4. Add 3 tablespoons of water, and toss to combine.

  5. Allow the mixture to rest for 3 to 5 minutes (the teff flour will slowly absorb more water during this time), then toss with enough additional water to make the dough barely cohesive. If you grab a handful, it should hold together.

  6. Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer.

  7. Remove the dough from the refrigerator, and roll it to the size needed (about 12" to 13" for a 9" pie).

  8. Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.