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Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.
PREPARING THE CRUST
Make your dough in a medium mixing bowl, combine 1 1/4 cup whole wheat flour and1/2 tsp salt. Whisk together.
Add 1/4 cup coconut oil and cut in with two forks or your fingers until it resembles crumbs.
Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball.
Mix with your hand just enough to incorporate. Place in fridge to chill a bit while you make filling.
PREPARING THE FILLING
Combine berries, cornstarch, 1/2 tsp cinnamon and 2 tbsp lemon juice in a medium mixing bowl and toss to coat. It should be moist but have little to no liquid in bottom of bowl. If too wet, add a bit more cornstarch and set aside.
PREPARING THE CRUMB TOPPING
Make the crumb topping by mixing 3/4 cup flour blend, 1/4 cup brown sugar and 1 tsp cinnamon in a small bowl
Add 2 tbsp coconut oil, and mixing it gently with your fingers until crumbs form. Add 1 tbsp lemon juice and toss gently.
Place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out.
Gently push it up the sides of pan, and use your fingers to shape it around rim. Doesn't need to be fancy, just create a little lip.
Pour berry filling into crust and sprinkle with prepared crumb.
Cover with foil and put in oven. Bake for 30 minutes and check pie. Berries should be bubbling and crust should be firm.
If so, remove foil and bake another 10 minutes to get crumb nice and golden brown. Remove from oven and LET COOL THOROUGHLY, before trying to cut and serve. When cool it will hold it's shape nicely. If cut when hot it will fall apart.
This recipe has the following nutrient totals:
Protein 6.01 g
Carbohydrates 63.3 g
Iron 1.97 mg
Fiber 8.68 g
Calcium 36.0 mg
(plus many more nutrients)
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