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+ servings
Spelt pie dough in a pie pan.
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4.34 from 3 votes

Spelt Pie Crust Recipe

This delicious whole grain pie crust is one you will love and use often.
Prep Time10 mins
Total Time10 mins
Course: grains
Cuisine: American
Keyword: pie, spelt
Servings: 2 pie crust
Author: Amy- A Red Spatula

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
  • 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.