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Sprouted Whole Grain Spelt Pie Crust

Traditional flakey, buttery sprouted goodness.

Pie crust is one of those classic baked goods that many people find intimidating, let alone an 100% whole grain version. Well I’m here to tell you that flakey, wholesome, buttery sprouted goodness is not only attainable, it’s actually pretty simple! As I was formulating this recipe in our Second Spring test kitchen, our facility maintenance guy stopped by and said as a child he used to sit and watch his grandmother make pie crust, but he hadn’t seen anybody do it since. The final pie crust definitely met his approval, so I guess you could say this one is just like grandma used to make!

The key here is to follow the directions closely. You want the butter and water to be COLD and add the water 1 tbsp at a time (or even slower) until the dough just comes together. I often read recipes and think to myself, is that chilling step necessary? Well in this case it’s a resounding “yes”. You’ll want the crust itself to be cold as it goes into the oven so the butter melts at the right rate, giving it all those beautiful flakey layers. Not to worry, the rest time just means you have time to preheat the oven and prepare the filling.

Speaking of filling…the options are endless! We opted for a traditional pumpkin pie this time, but this crust would work well with fruit pies, quiche, chicken pot pie, you name it.

Can i substitute shortening or lard?

Yes, you can substitute shortening or lard 1:1 in this recipe.

Why Shortening? It melts at a slower rate and is easier to work with. However, shortening has no flavour. We recommend if you’re using shortening to add some shortening and some butter (equal to 3/4 cup total).
Why lard? It’s easy to work with and has a wonderful flavour, but this is not an option for vegetarians.

We chose all butter because of the wonderful flavour it imparts, but feel free to use the fat of your preference.

Can i Make my pie crust ahead of time?

Absolutely! Mix your dough then flatten into a rough disk and wrap in plastic, or roll out the pie crust and put the whole pie tin in the fridge or freezer. The crust can keep in the fridge for a few days. Simply add a tsp of vinegar in with the liquid to prevent the crust from oxidizing. If kept in the freezer, thaw in the fridge the day before you’ll be using it.

can i blind bake this pie crust?

Some pie recipes require you to bake the crust but not the filling, in this case you bake the pie shell empty. We don’t recommend blind baking if you’re using all butter because the crust will shrink. If you need to blind bake, substitute shortening or lard.

how do i decorate my pie crust?

Not sure how to flute the edges? It’s pretty easy, I just used my fingers (YouTube is very helpful). But if you don’t want to spend time learning, indent with a fork or as pictured with the pumpkin pie above, make slits along the edge with a sharp knife. It’s all about your preference, no special skills required. If you’d like tutorial videos for fluting the edges, let me know in the comments below. You can also use this dough for a lattice top or to cut out shapes.

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