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Spelt Pie Crust

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    Spelt Pie Crust

    Pie crust can be a nutritional dud. In this whole grain version, shortening and lard are replaced with butter. Slightly sweet-tasting whole grain spelt flour makes a pie crust that is more tender and less dense than those made using whole wheat flour.

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    As an ancient grain, spelt is also thought to be more nutritious and easier to digest than today’s hybridized wheat. Because it’s a whole grain, spelt flour can spoil more quickly than processed flours and is best stored in the refrigerator or freezer to preserve freshness.

    2 cups (500 mL) whole spelt flour
    1/2 tsp (2 mL) salt
    3/4 cup (180 mL) cold unsalted butter, cubed, or vegan shortening
    2 Tbsp (30 mL) cider vinegar
    1 Tbsp (15 mL) honey
    1/4 cup (60 mL) cold water

    Place spelt flour, salt, and butter in food processor container and pulse mixture until you have a crumbly, coarse meal. You can also use a pastry cutter to cut butter into the flour. Add vinegar, honey, and water. Pulse until mixture begins to come together into a doughy ball. If too crumbly, add additional water only 1 Tbsp (15 mL) at a time. However, dough should not be overly sticky.

    Remove dough from container and divide into 2 equal-sized balls. Flatten balls into discs, wrap tightly, and refrigerate for 30 minutes. When ready to use, let dough sit at room temperature for about 5 minutes.

    Makes a bottom and top crust for 1 pie.*

    If making an open-faced pie, half of the dough can be frozen for up to 3 months for future use.

    source: "Life of Pi(e)", alive #383, September 2014

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    Spelt Pie Crust

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