Easy Vegan Spelt Pie Crust Recipes

EASY VEGAN PIE CRUST

Steps:

• Add the almond flour, organic unbleached flour (may sub whole wheat pastry flour), tapioca flour, and salt to a mixing bowl and whisk to combine.
• Add 1/4 cup of water and the maple syrup(if using). Use a rubber spatula or wooden spoon to stir until everything is combined. Slowly add the next 2 Tbsp of water and mix until you reach the right consistency. If the dough still seems a little dry add 1 tsp. of water at a time. You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon until you need to use your hands to finish the dough and shape it into a ball.
• Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Cover the dough with another piece of parchment paper and roll it out until it's wide enough to cover your pie dish.
• Gently lift the dough and place it into the pie dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.
• Use right away or place in the fridge until you're ready to use it. Simply double the recipe if you have a recipe that calls for two pie crusts.

EASY VEGAN SPELT PIE CRUST

Steps:

• In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
• Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
• Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
• Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
• Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
• Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
• Bake according to the type of pie you are making.
• Enjoy!

SPELT PIE CRUST

Steps:

• Sift together flour and salt.
• Cut in butter and shortening with pastry knife until pieces are size of small peas.
• Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
• For 2 pie crusts, cut ball in half - one for each pie crust.
• On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
• Transfer to pie tin or this dough also may be filled with meats/or fruit.

VEGAN PIECRUST

Steps:

• In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. Dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.