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 really simple to make and works well for so many bakes.
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 invetsment. 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 and add to the food processor and pulse 5 or 6 times. The butter should be broken into small pieces. Last in 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. This is the healthier option of the 2 as it 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.
This is my preferred method. I use 1 ½ cup 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.
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 got 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 the 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.
Spelt contains high amounts of both protein and fiber. It is a nutritious flour.
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.
The really 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 really 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 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.
This recipe makes enough for a double-crust pie, or you can use it for 2 single-crust pies.
It is a type of wheat flour, meaning it is made from the whole wheat grain- with the endosperm, bran, and germ. It is a much healthier option. The nutritional benefits of spelt flour far outweigh the all-purpose flour.
Well, technically it is wheat flour, but what I like about it is an ancient grain, so it contains more proteins, iron, etc. Modern wheat had been grown and modified, and this changes the nutritional benefits. I really like ancient grains.
It is a more expensive flour. If you are asking me, I say yes it is worth it! Ancient grains are always higher in nutrients and minerals and if you have a grain mill, grinding your own flour is the best option.
Pie Recipes
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Spelt Pie Crust Recipe
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.