Ingredients for Spelt Pie Crust
- Spelt Flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- ½ cup cold vegetable shortening
- Cold Water
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How to Make Spelt Pie Crust
- Whisk together 2 ½ cups spelt flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter and ½ cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat.
- Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. (Add a splash of apple cider vinegar or white wine vinegar to the ice water for extra flakiness, if desired).
- Gently form the dough into a ball. Be careful not to overmix!
- Divide the dough in half. Shape each half into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out one disc of dough to your desired thickness. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges. Fill with your favorite pie filling.
- Bake according to your pie filling's instructions. This crust is also delicious baked blind (pre-baked before adding filling) for crispier results.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
0g
Fat
139g
Carbs
0g
