• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts » Pie

    Spelt Flour Pie Crust

    Published: Jan 3, 2022 · Modified: Jul 11, 2024 by Amy Sandidge · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Homemade pie crust is a skill every home baker should learn to master. If it isn't one you feel comfortable with, let me show you how to make this Spelt Flour Pie Crust that is simple to make and works well for so many bakes.

    Spelt pie dough in a pie pan.

    Why This Recipe?

    What makes this pie dough so good? The flavor of a whole wheat pie crust is the best. I love using it as the base for my favorite quiche, or even a wide variety of berry and apple pies. The earthy flavor is one you don't want to miss.

    If you have never tried spelt flour before, I think you will fall in love with this whole-grain flour just like I did.

    It is really simple to make. I use my food processor to make mine and can generally make it within about 5 minutes. If you don't have a food processor, don't stress, I will show you how to make it without it too. All you need is an inexpensive pastry blender.

    I am going to show you 2 different recipes for making spelt pie dough. One is a 100% spelt pie dough, the other is a blend of spelt and all-purpose. I prefer the blend as it is easier to work with, but I wanted to give both recipes so you can try them and decide.

    Keep reading for detailed instructions on how to make this pie crust. I want to help you learn this skill!

    This can be made ahead of time and stored in the fridge for 5 days or in the freezer for 1 month. I love to keep it on hand for my baking.

    Ingredients

    • Spelt flour- You can either buy the spelt flour, or if you are ready to invest in a grain mill, Nutrimill is my go-to grain mill and well worth the investment. I buy my spelt grains from Azure Standard. I love their prices and quality.
    • Salt- it only takes a little, but it is worth it.
    • Butter- this is an all-butter crust. It is my preferred fat for pie crust. This has got to be chilled, do not use softened butter. You can use unsalted butter if you like, but this recipe is designed with salted. If you do use unsalted, add in another ¼ teaspoon salt.
    • Ice Water- Cold water is a must for the best pie dough.

    How To Make

    Food processor method- Add all dry ingredients to the food processor and pulse a few times. Cut chilled butter into 1-inch chunks add to the food processor and pulse 5 or 6 times.

    The butter should be broken into small pieces. Last is the ice water (don't add in the ice, just the ice water). Pulse until it just starts to come together. Don't overdo it. Divide the dough in half and wrap it with plastic wrap. It goes into the fridge for at least 2 hours before working with it.

    Pastry cutter method- Add dry ingredients to a large bowl and mix well. Next, add in your 1-inch butter chunks. With the pastry blender, cut the butter pieces into about the size of a pea, as shown in the video. Last, add in the ice water and mix to combine with the pastry cutter. Divide the dough in half, wrap it with plastic wrap, then place the pastry dough in the fridge.

    100% Whole Wheat Pie Crust or Blend

    Now, this recipe can be made in 2 ways. You can either use 100% whole spelt flour or you can use a blend. I will line out both options and you can choose what you want to do.

    Let's start with the recipe that uses only Spelt flour.

    Because it only uses whole grain flour, it is a little stiffer dough. This makes it a little harder to work with (not impossible, just harder). I love using this for galettes, pie rounds, etc. Projects I am not working on too much.

    Spelt pie dough in a food processor.
    Spelt pie dough on a piece of plastic wrap.

    Next up is the recipe that uses a blend of all-purpose flour and spelt flour.

    This is my preferred method and the one my family loves the best. I use 1 ½ cups all-purpose flour and 1 cup spelt flour.

    The blend is so much easier to work with as the all-purpose flour softens the dough. It is perfect for forming pies and even creating designs with the dough.

    butter and flour in a Cuisinart food processor.
    Spelt pie dough in a food processor.
    partial spelt pie dough in a food processor.
    Partial spelt pie dough in a ball on a table.

    How To Get The Perfect Flaky Pie Dough

    Let me share a few tips that will help you get the perfect pie dough every single time, even if you are new to it.

    • The first thing to know is the pie dough has to be chilled until it hits the oven. The reason for this is you want chunks of butter throughout the dough when it goes in the oven. Then as it bakes that butter finally melts and creates small pockets in the dough, creating layers. This keeps the dough flaky and tender.
    • Another thing to do is make sure you have everything ready before you start. Cut up the butter and place it in the fridge, then get the ice water ready too. That way when it is time to add them in, they are ready to go. It comes together really fast!
    • Make sure the dough is chilled before you start working with it. This helps the gluten to relax and also gives the dough time to chill again.
    • A preheated oven is essential too. You want that dough to hit a hot oven when it is time!
    • When you are working the dough, make sure you use a floured surface, but don't overdo it. You only want enough so the dough won't stick, but not so much that you work in a lot of extra flour into the dough. I regulate this by flicking flour across my work surface. You can also roll between 2 layers of parchment paper, but I think that is a little excessive.

    What Is Spelt?

    It is a member of the wheat family but has several distinct and unique properties. Also, it is the same genus, different species as wheat. It dates back to 2500 BC, when I say ancient, I mean it.

    It is gaining in popularity in recent years for good reason. It is my very favorite whole-grain flour and I use it ALL the time! I love both the taste and texture.

    Spelt berries in a ceramic bowl.

    What Can I Do With the Spelt Pie Crust Recipe?

    Let me say to preface this- the blended pie dough (all-purpose and spelt) is much easier to work with, especially if you aren't used to working with whole wheat baked goods.

    The 100% dough is a little more stiff and difficult to shape. Keep this in mind. I love using the 100% for galettes and pie pops. The blend you can use for anything, just like a regular all-white pie crust.

    Spelt berry galette.
    Spelt berry galette.

    The cool thing about this pie dough is there is so much you can do with it! Love a savory pie? This dough is perfect for those. If sweet pies are your thing, you will love this recipe for them.

    I love it for pumpkin pie, the nutty flavor from whole wheat flour is perfect for fall pies. A spelt crust is great for pecan pie as well. Or how about apple pie? We can keep going with this- what about cherry pie?

    Notes

    • There are a few important things to remember about making homemade pie dough.
    • The first is the best pie dough stays chilled until you place it in the oven. When the dough is baked the chilled dough will melt and form little pockets, this is what will give you the tender and flaky pie dough.
    • Next, if you do not mill your own grains, no problem. I would recommend mixing the flour up just a bit before measuring. The flour compacts in storage and shipping, so make sure you loosen it up by mixing with a fork.
    • Once the pie dough is made, you can wrap in saran wrap and place it in the freezer. It will hold frozen for up to a month! When you are ready to use it, place it in the fridge overnight.
    • The dough will hold in the fridge for 3 days. After 3 days it will start to discolor just a bit. This isn't bad and won't make you sick you can easily use this dough for up to 6 days in the fridge. It will darken slightly but is still good.
    Spelt pie dough in a pie pan.
    Spelt quiche in a pie pan.

    This recipe makes enough for a double-crust pie, or you can use it for 2 single-crust pies.

    More spelt flour recipes

    • Spelt flour pound cake
    • Spelt flour tortillas recipe
    • Homemade spelt flour artisan pizza dough
    • Nutty spelt flour pasta dough
    • Spelt flour carrot cake muffin recipe
    • Chewy spelt flour oatmeal raisin cookies
    • Spelt flour sandwich bread
    • Crepes made with spelt flour
    • Fluffy spelt flour pancakes
    • Spelt berries porridge
    • Fudgy spelt flour brownies
    • Brown butter chocolate chip cookies with spelt flour
    • Spelt flour pie crust

    Pie Recipes

    • Nectarine and Balckberry Pie
    • Apple Pie
    • Cherry Slab Pie
    • Chocolate Pecan Pie
    • Pumpkin Praline Pie

    Follow me on Instagram!

    For more inspiration

    A Red Spatula
    Spelt pie dough in a pie pan.

    Spelt Pie Crust Recipe

    Amy Sandidge
    This delicious whole grain pie crust is one you will love and use often.
    4.77 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course grains
    Cuisine American
    Servings 2 pie crust

    Ingredients
      

    100% spelt pie crust

    • 2 ½ cups spelt flour I grind my spelt at home, which would be similar to a stoneground flour. You can buy white spelt if you want a finer flour.
    • ½ teaspoon salt
    • 14 tablespooons chilled butter
    • ⅔ cup ice water

    Spelt blend pie crust

    • 1 ½ cup all-purpose flour
    • 1 cup spelt flour
    • 14 tablespoons chilled butter
    • ½ teaspoon salt
    • ½ cup ice water you might need a tablespoon or 2 extra to get it to the consistency you want.

    Instructions
     

    • The instructions are the same for both recipes. Whichever you decide to do, the process is the same.
    • Add flour and salt to a food processor or bowl, depending on which you are using. Blend. Add in the butter and pulse several times if you are using a food processor. If you are using the pastry cutter, cut it in until it is pea-sized.
    • Next is the water. Again with the food processor, pulse until it starts to come together. It won't take long. With the pastry cutter, it is the same process. Cut it in until the water is blended and the dough comes together.
    • When you pinch the dough, it should hold together. When it is ready, divide the dough in half, then wrap with saran wrap and place in the fridge.
    • Let this chill at least 2 hours before using. It will hold in the fridge for up to a week, or in the freezer for up to a month.
    • When you are ready, prepare as the recipe directs!

    Notes

    • There are a few important things to remember about making homemade pie dough.
    • The first is the best pie dough stays chilled until you place it in the oven. When the dough is baked then chilled dough will melt and form little pockets, this is what will give you the tender and flaky pie dough.
    • Next, if you do not mill your own grains, no problem. I would recommend mixing the flour up just a bit before measuring. The flour compacts in storage and shipping, so make sure you loosen it up by mixing with a fork.
    • Once the pie dough is made, you can wrap in saran wrap and place it in the freezer. It will hold frozen for up to a month! When you are ready to use it, place it in the fridge overnight.
    • The dough will hold in the fridge for 3 days. After 3 days it will start to discolor just a bit. This isn't bad and won't make you sick, in fact you can easily use this dough up to 6 days in the fridge. It will darken slightly, but is still good.
    Keyword pie, spelt
    Tried this recipe?Let us know how it was!
    • Pie
    • Spelt Flour
    « Cinnamon Spice Oatmeal Recipe
    Easy Creamy Cajun Mashed Potatoes Recipe »

    Reader Interactions

    Comments

      4.77 from 13 votes (13 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Meemz says

      March 07, 2024 at 3:26 am

      Hello,
      I tried your recipe (only spelt flour) last night for dinner (cheese, tomato, and basil pie) and it was delicious. Super easy and flaky crust. Thank you for this recipe 🙂

      Reply
      • Amy Sandidge says

        March 08, 2024 at 5:31 pm

        I am so happy to hear that!! The pie sounds amazing with all those flavors. Happy baking!!

        Reply
    2. Bonnie says

      November 29, 2024 at 6:35 pm

      I started out making the crust as I normally would w/ all purpose flour but spelt flour - so it has 1/4 cup sugar & 16 TB butter, everything else the same. Wonder if you think that's OK? making pecan pie.
      Also, I did not realize until the end that you're supposed to chill for at least 2 hours first! The dough is still cold - could I just put it in the freezer for less time, or???
      thanks!
      '

      Reply
      • Amy Sandidge says

        November 30, 2024 at 4:43 am

        The changes you made will be great! You can chill it for a shorter amount of time if you have to, but chilling properly is important too. Happy baking!

        Reply

    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.