Spelt flour is the ancient equivalent to a modern day all purpose flour. Don’t believe me? Try baking with it and see for yourself! My spelt flour pie crust is so simple to make with a few simple ingredients and so much healthier than using all purpose flour from the store.
Why choose spelt flour?
Spelt flour is an ancient grain which means it hasn’t been touched by modern hybridization. It contains more nutrients than modern white flour, especially if you are freshly milling it.
It’s easier to digest. Splet isn’t gluten free, but it is lower in gluten and those who are gluten sensitive say this is much easier for them to digest.
Spelt has better flavor (in my opinion). It’s slightly sweet, nutty, and a has a mild wheat taste making it perfect with making pretty much any baked good.
It has a lower glycemic impact. Whole wheat spelt flour has more fiber than white flour which helps with keep you blood sugar more stable and helps you to feel satiated.
Adapting to baking with Spelt Flour
There’s a few changes you need to make when baking with spelt flour. Spelt absorbs less water than other modern wheat so you don’t need as much water when baking with it. Don’t worry my recipe accounts for that. It’s also really important not to overwork spelt. To keep a soft texture knead until ingredients are just combined.
Tips when making Spelt Flour Pie Crust
Keep your ingredients cold – If you are freshly milling your flour, refrigerate it for 10 minutes to cool it off because freshly milled flour comes out of the mill warm. Freeze your butter and use ice cold water. Refrigerate your dough for at least 30 minutes before rolling out.
Refrigerate the pie crust in pie dish before baking – I do 20-30 minutes
How and when to par-bake or blind bake
Par-baking is simply pre-baking your pie crust before adding in your filling. You’ll want to do this when the filling doesn’t require much baking or you want to prevent a wet soggy bottom.
Typical dishes you par-bake for would be- custard pies like pumpkin, quiche, pecan. No bake pies such as a pudding pie or cream pie. or very juicy fruit pies.
To par-bake bake at 375° for 10-15 minutes for a partial bake (which is what I normally do) or 20-25 minutes to fully bake.
Place your pie dough into the pie dish and add in parchment paper and cover with pie weights or dried beans and cover the bottom. Use a fork to poke holes in the bottom of the pie crust before baking. Remove the weights the last 5 minutes to brown the bottom.
Recipes to use spelt pie crust in:
Homemade “pop tarts”
Quiche
Chicken pot pie
Beef pot pie
Fruit pies
Cream pie
Pumpkin Pie
Ingredients
Spelt flour – Freshly milled or pre-milled
Butter – unsalted
Salt – To bring out the flavor
Water – Ice cold
Sugar – If making pie dough for a sweet dish
How to make spelt flour pie crust
Step 1: Mill your flour if using freshly milled flour. 162g of wheat berries. If freshly milling stick the milled flour in the fridge for 10 minutes to cool it down.
Step 2: Add the flour, salt, sugar (if using) and cut up butter to a food processor or large bowl.
In the food processor, pulse the ingredients together until the butter is small and pea sized.
Use a pastry cutting if doing by hand.
Step 3: Add your ice cold water. It will seem wet after adding in 5 tbsp but the grains will soak in the water after resting. Pulse a few more times in food processor until it comes together, or use your hands to work in the water to the dough.
Step 4: Place onto a counter and form into a flat circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 5: After refrigerating, add the dough to a floured surface and roll out making sure to flip the dough every couple of rolls. Work from the center outwards, making quarter turns with your dough. Keep the dough floured to prevent sticking.
TIP: if you refrigerated overnight or for an extended period of time, allow the dough to sit on the counter for 10-15 minutes to soften before rolling.
Step 6: Add to your pie dish and par-bake if needed. See above post for information on par-baking
Other spelt flour recipes you’ll love
Honey spelt biscuits with freshly milled flour
Spelt Flour Pie Crust
Ingredients
Method
- Mill your flour if using freshly milled flour. 162g of wheat berries. If freshly milling stick the milled flour in the fridge for 10 minutes to cool it down.
- Add the flour, salt, sugar (if using) and cut up butter to a food processor or large bowl. In the food processor, pulse the ingredients together until the butter is small and pea sized. Use a pastry cutting if doing by hand.1 1/4 cup or 174g of Spelt flour, 1/2 cup or 1 stick unsalted butter, 1/4 tsp salt
- Add your ice cold water. It will seem wet after adding in 5 tbsp but the grains will soak in the water after resting. Pulse a few more times in food processor until it comes together, or use your hands to work in the water to the dough.5 tbsp ice cold water
- Place onto a counter and form into a flat circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
- After refrigerating, add the dough to a floured surface and roll out making sure to flip the dough every couple of rolls. Work from the center outwards, making quarter turns with your dough. Keep the dough floured to prevent sticking. TIP: if you refrigerated overnight or for an extended period of time, allow the dough to sit on the counter for 10-15 minutes to soften before rolling.
- Add to your pie dish and par-bake if needed. See above post for information on par-baking