Speltpiecrust Recipes

SPELT PIE CRUST

Spelt Pie Crust image

Makes 2 pie crusts. The secret to flaky crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference.

Provided by Spud Nut

Categories Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon salt
1/3 cup cold organic butter
1/3 cup cold organic shortening
5 -7 tablespoons ice cold water

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.

Nutrition Facts : Calories 572.4, Fat 64.8, SaturatedFat 27.9, Cholesterol 81.3, Sodium 1381.2, Protein 0.3

EASY VEGAN SPELT PIE CRUST

Easy Vegan Spelt Pie Crust image

Make and share this Easy Vegan Spelt Pie Crust recipe from Food.com.

Provided by Chef Joey Z.

Categories Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

3 cups spelt flour (not sprouted)
1 teaspoon sea salt
1/2 cup soymilk (other non-dairy milk can be used)
1/2 cup light oil

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!

Nutrition Facts : Calories 8, Fat 0.3, Sodium 299.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.7

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