Chef's Table

Almond Coriander Crust

Almond Coriander Crust is a combination of super fine almond flour, barley flour and all-purpose flour that mixed with ground coriander and a Flanders Red Ale, a whole new taste sensation.

CuisineAmerican, Beer Cuisine, Belgian, Vegetarian
Cooking Beer StyleFlanders Red Ale
Pairing Beer StyleAmerican Brett, American Wild Ale, Belgian Gueuze, Belgian Lambic, Belgian Quadrupel | Quad, Belgian Strong Dark Ale, Belgian Tripel, Belgian Witbier, Flanders Oud Bruin, Flanders Red Ale, Fruit & Field Beer, Russian Imperial Stout, Sweet | Milk Stout, Weizenbock, Wheatwine Ale, Winter Warmer
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionPie Crust
Cooking MethodBaking with Beer, Cooking with Beer
Brewery10 Barrel Brewing Co., Beer Advocate, Beer, Beer & More Beer

Servings	Prep Time
8 – 12slices	20minute

Cook Time	Passive Time
30 – 35minute	6hour

Servings	Prep Time
8 – 12slices	20minute

Cook Time	Passive Time
30 – 35minute	6hour

Ingredients

8 1/2ounce flour, all-purposeby weight
2ounce flour, almond,by weight
2ounce flour, barleyby weight
2tablespoon Dry Malt Extract (DME)available at Beer Beer and More Beer or organic sugar
1teaspoon coriander, ground
1teaspoon salt, kosher
20tablespoon butter, unsalted, European Style, preferably organic,cold or even placed in the freezer for 30 minutes, and cut into 1/4 inch cubes
3tablespoon Flanders Red Ale,uch as Rodenbach Grand Cru or other Flanders Red Ale

Instructions

In the bowl of a food processor, add the flours (All purpose | almond | barley) by weight (setting the bowl onto a digital food scale, zeroing out the scale and weigh each flour, zeroing out the scale each time), sugar, coriander and salt; fit with the lid and pulse a few times to combine the ingredients.
Remove 3 tablespoons of this mixture and set aside in a small bowl.
Add the cold, cubed butter in an even layer across the flour mixture, seal with a lid and pulse in short bursts, until the butter and flour have become small pea-size pieces. Add the remaining 3 tablespoons of flour and lightly pulse to combine. Drizzle in the ice-cold Flanders Red Ale evenly across the mixture and lightly pulse together, until just combined, being careful not to over-mix.
Divide the pie dough into two equal-sized portions and wrap in plastic wrap, forming into the shape of a disk. Place in the refrigerator for 1 – 2 hours, letting the flour evenly absorb the beer.
Remove one of the pie disks from the refrigerator, unwrap and place onto a lightly floured work surface (using the reserved flour mix). Using a rolling pin (or a 22-ounce cold bottle of beer), roll out the dough to a 12-inch round circle. Starting at the farthest edge, carefully roll the dough around the rolling pin toward you and then unroll the dough into a 9 inch pie dish, skillet or sauté pan.