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Nicole Chryst

Wellness Educator

 

Chasing truth, beauty, goodness, and all things naturally wholistic.

Faith over fear.

Ephesians 2:8-10

 

I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not homeschooling my favorite students, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use herbs and essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.


I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.

Einkorn Pie Crust

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With Thanksgiving only weeks away, I thought it would be a perfect time to share the recipe I use for einkorn pie crust!  I’m not much of a pie maker, but I do make crust regularly for my Daddy’s Quiche, one of our favorite dinners.

In fact, every time I make a pie crust, I can hear my Daddy coaching me, “Don’t overwork the dough.  Don’t overwork the dough.  Nice job, that looks perfect.”  It’s almost like he’s there with me as I cut the butter into the flour.

He’s completely to blame for me making all of my crusts, actually.  There was a time, years ago, when I only bought the Pillsbury refrigerated ready-made crusts.  You know the ones you just unroll and place into the pie dish?  Yeah, those.  He gave me such grief over that!  Ha!  He thought it was the biggest oxymoron to go to the trouble to make a homemade quiche, and then use a refrigerated pie crust.  I think his words were something like: “What?  How are you gonna make a homemade quiche with a store-bought pie crust?  That doesn’t make any sense!”  Oh, how I love my Daddy so.

And of course, I know now about all of the hurtful ingredients as well.  Why does pie crust need Red #40 and Yellow #5?!?  Likewise, BHA and BHT are the exact chemical preservatives we avoid now, especially as we support my son’s ADHD symptoms naturally.

Homemade pie crusts for the win!  Once my Daddy coached me through my first crust years ago, it got easier and easier.  Eventually, I made all of my crusts.  I was using white flour up until this past January, when I made the commitment to switch my baking out to einkorn.  It took a little while to attain the results I wanted with einkorn flour.  In fact, I had some pretty bad pie crust flops over the summer, but I persevered and now have fairly consistent crusts.  It does take planning time to make sure the crust gets refrigerated long enough before you use it, but following these directions creates a light, flaky crust for me now.

And every crust I make is like a little date with my Daddy, as if he’s sitting at the kitchen table watching me work, just like he always did.

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Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com

Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com