Part of our mission is to create memorable coffee experiences wherever our coffee is served. Our cafes are, in some ways, known just as much for our house made bakery selection as our specialty coffee blends and single origins, and we think you can still have a very memorable coffee experience when eating, too.
Below is one of our latest creations, the Coffee and Bourbon Pie Crust, but you can find more recipes for bringing the Kaldi's Coffee experience home on our At Home page!
FOR MORE RECIPES, GO TO:
Coffee and Bourbon Pie Crust
Baking and Pies
Homemade pie crust is a thing of beauty. We have taken that fact and dialed it up with two of our favorite beverages: coffee and whiskey. Our Coffee and Bourbon Pie Crust recipe gives any pie you make a gourmet quality, and takes old staples and turns them into refreshing new experiences.
2½ cups all purpose flour
Pinch of Salt
¼ cup finely ground Kaldi’s Coffee of your choice
1 cup (2 sticks) unsalted butter
¼ cup of Ice water or chilled alcohol of your choice.
Sift flour and to avoid clumps into a large mixing bowl.
Add salt and coffee and incorporate with flour.
Chop butter in chunks and use a pastry cutter to incorporate with dry ingredients. Use fingers to pinch butter in with the flour. The mixture will resemble dried oatmeal with brittle chunks of butter and flour no larger than the size of a pea
Take chilled liquid and slowly add to the mixture.
Cut in half and add liquid as needed knead the dough into a disk and wrap with plastic wrap, being careful to not overwork the dough.
Repeat step 3 with remaining half and place disks of wrapped dough in the fridge for 2 hours.
Note on liquor choice: We like using whiskey
as it complements the sweetness in the pie as the alcohol bakes off.
This is a double recipe so if you are doing a pie with a crumble top or an open face pie you can save the other half for up to 2 weeks in the refrigerator.
When working on pies, cold ingredients are your friends. Keep butter chilled up until
you’re using it and if you think about it keep your flour in an airtight container
in the freezer.