My favorite thing about experimenting with whole grain flours in baked goods is the way you can add levels of flavor simply by choosing an individual flour (or a mix of flours). Barley flour has a nice creamy sweetness that I love with berries or fall fruits whereas rye flour has a depth that is to-die-for with chocolate or bright, assertive citrus.
In addition to flavor, the texture of whole grain flours varies dramatically: oat flour makes for a rather delicate crust whereas spelt and rye tend to be a bit heartier.
It's exciting to start to make these connections and discoveries as you can really start to play with the different flavors in your pie and think through which flour would best complement them.
What is your favorite whole grain flour to bake with? I'd love to know!
4 Whole Grain Pie Crusts
(Image: Megan Gordon)