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Pie crust shaped in a pie dish

Spelt Flour Pie Crust

Spelt pie crust using freshly milled spelt flour. A nutty, buttery, tasty pie crust. You can use this in tons of recipes that call for a pie crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1 Pie crust
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup or 174g of Spelt flour freshly milled or pre milled
  • 1/2 cup or 1 stick unsalted butter
  • 1/4 tsp salt
  • 5 tbsp ice cold water
  • 1 tsp sugar if making for a sweet dish

Method
 

  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.
  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.
    1 1/4 cup or 174g of Spelt flour, 1/2 cup or 1 stick unsalted butter, 1/4 tsp salt
  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.
    5 tbsp ice cold water
  4. Place onto a counter and form into a flat circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
  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.
  6. Add to your pie dish and par-bake if needed. See above post for information on par-baking

Notes

Keep all of the ingredients very cold. If you have to step away for a second place ingredients in the fridge. 
Freeze your butter
If you refrigerate the dough for an extended period of time, let it sit at room temperature before rolling out to make it easier to work with and to prevent cracking. 
After adding your dough to the pie dish and shaping as desired place in the refrigerator for 20-30 minutes before baking to help it from sliding down the sides in the oven.