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Spelt Flour Pie Crust

Why is spelt flour a healthier choice? Many people find spelt flour to be more digestible than modern wheat flours. That may be because spelt flour is an ancient grain that hasn’t undergone the hybridization that modern wheat has. Spelt flour does contain gluten but less of it. Some individuals with gluten sensitivities find that spelt flour can be incorporated into their diet without a problem. So cheers to enjoying more pie! 

More Spelt Flour Recipes: 

Tips for Making the Best Pie Dough

Recipe Steps

In a large mixing bowl combine flour, salt and sugar and stir well to combine.

Add very cold cubed butter and lard to the mixing bowl and cut the butter and lard into the flour using a pastry cutter or fork until the pieces are the sizes of large peas (some slightly larger pieces are okay).

Add a few tbsp of ice water and begin to work the water through the flour with a fork. The dough will start to form large clusters.

If you can squeeze the dough together with your hands and it stays, then you have enough water. If it falls apart, add a bit more water but no more than a tbsp at a time.

Turn the dough out onto the counter and give it a few light kneads to make it hold together in a ball. (Handle the dough as little as possible in this step.)

Pat into a disc shape, cover with plastic wrap and refrigerate for at least half an hour before rolling out. 

Take the dough out of the fridge and lightly flour your work surface and the top of the dough. Using a rolling pin, roll out a 12-13 inch circle.

(You can check that your circle of pie dough is big enough for your pie plate by holding the pie plate upside down over the dough and ensuring there’s at least 1 inch of dough around the pie plate.)

Carefully transfer the dough into the pie dish. Without stretching the dough, carefully press the dough into the bottom and sides of the dish. Trim excess dough with a sharp knife or kitchen scissors.

Fold the edge of the pie dough underneath itself, tuck and press with your thumbs and then crimp the edges.

Refrigerate the dough again for 15-30 minutes before adding filling and baking.

More Recipes to Enjoy

This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour.

These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk.

Save Spelt Flour Pie Dough to Pinterest

Spelt Flour Pie Crust

Spelt Flour Pie Crust

Spelt Flour Pie dough is surprisingly very easy to work with and this reliable recipe will produce a flaky crispy pie crust that will turn a beautiful golden brown colour as it bakes. This pie crust recipe is suitable for savoury or sweet pies.
Prep Time 20 mins
Chill time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 8 people
Calories 226 kcal

Ingredients
  

  • 1 1/2 cups light spelt flour
  • 3/4 tsp sea salt
  • 1/2 tbsp sugar or coconut sugar
  • 1/3 cup cold unsalted butter (76 grams)
  • 1/4 cup cold lard (57 grams)
  • 1/3 cup ice cold water add gradually, use more if needed

Instructions
 

  • Note: this recipe makes enough pie dough for one 10 inch pie plate. If you’re making chicken pot pie where you need a double crust for top and bottom, then double this recipe. 

Make Pie Dough

  • In a large mixing bowl combine flour, salt and sugar and stir well to combine.
  • Add very cold cubed butter and lard to the mixing bowl. Cut the butter and lard into the flour using a pastry cutter or fork until the pieces are the sizes of large peas (some slightly larger pieces are okay).
  • Add a few tbsp of ice water and begin to work the water through the flour with a fork. The dough will start to form large clusters. If you can squeeze the dough together with your hands and it stays, you have enough water. If it falls apart, add a bit more water but no more than a tbsp at a time.
  • Turn the dough out onto the counter and give it a few light kneads to make it hold together in a ball. (Handle the dough as little as possible in this step.)
  • Pat into a disc shape and cover with plastic wrap. Refrigerate for at least half an hour before rolling out. 

Rolling Out the Dough

  • Take the dough out of the fridge and lightly flour your work surface and the top of the dough. Using a rolling pin, roll out a 12-13 inch circle. (You can check that your circle of pie dough is big enough for your pie plate by holding the pie plate upside down over the dough and ensuring there’s at least 1 inch of dough around the pie plate.)
  • Carefully transfer the dough into the pie dish. Without stretching the dough, carefully press the dough into the bottom and sides of the dish. Trim excess dough with a sharp knife or kitchen scissors.
  • Fold the edge of the pie dough underneath itself. Tuck and press with your thumbs and then crimp the edges.
  • Note: if you’ve doubled this recipe, wait to crimp the dough until you’ve added the top crust. Also, if you have an upper crust be sure to add vents.
  • Refrigerate the dough again for 15-30 minutes before adding filling and baking.
Keyword pie, pie crust, Spelt, spelt flour

‘Til next time,

Christy

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Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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