Sprouted Quinoa Seed Pot Pie Crust: 2 Double 10-inch Pie Pan Crusts

Two double-crusts for pot pies (for Denver-level altitude) :

5 cups, plus 1 TBL of organic, sprouted quinoa seed-based flour
(Organic, amaranth seed flour is another good substitute)

Put seeds into coffee grinder or flour mill to turn it into flour. Also, add an extra 1 cup to the five cups plus one tbl measurement, to flour the kneading and dough pin surfaces, so dough doesn't stick.

2 cups unsalted, organic, pasteurized, grass-fed only, free-range cow's butter, cut into 1/4-inch cubes
(Or melt the butter 50/50 with organic rice bran oil butter substitute, then chill it for 24 hours in an airtight, watertight container in freezer, to reduce cholesterol)

1 tsp finely-ground sea salt

10 tsp cold, organic, UHT, skim buttermilk

Mix/knead ingredients together with low, slow pressure. Form it lightly into a ball. Cover the dough in an airtight, watertight container. Refrigerate for 2 to 4 hours to chill it. Then, knead dough a second time and roll it out with a dough pin. The longer and harder it's kneaded or rolled, the harder/tougher the crust becomes.