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Sprouted Whole Grain Spelt Pie Crust

Traditional flakey, buttery sprouted goodness.
20 minutes (+ 30 minute rest)
2 pies (or 1 double crusted pie)
Perfect for sharing with those you love

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 I 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. 

Pie crust made with sprouted spelt flour

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, leave it as-is (it still looks great), 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. 

Sprouted Whole Grain Spelt Pie Crust

Traditional flakey, buttery sprouted goodness.
Prep Time: 20 minutes
Resting Time: 30 minutes
Servings: 2 pies (or 1 double crusted pie)

What You'll Need:

  • 2 ¼ cups Second Spring Sprouted Spelt Flour
  • 3/4 cup COLD unsalted butter
  • 5-6 tbsp ice cold water (add several ice cubes and stir or place water in the freezer for at least 20 minutes)
  • 1 tsp salt

How To Make It:

  • Mix the flour and salt together in a large bowl.
  • Using a pastry blender or fork, cut in cold butter until you have pea-sized pieces.
  • Sprinkle ice cold water over the mixture one tbsp at a time and work the dough with your hands. Stop adding water when the dough starts to form large clumps. Continue working with your hands until the flour is just incorporated and the dough comes together. Do not overwork, you should still be able to see specks of butter.
  • Divide the dough in half and transfer one piece to a lightly floured work surface. With a rolling pin, gently roll the dough to about half an inch larger than your pie plate. The dough should be easy to roll. If it's too sticky, sprinkle a bit more flour and if it cracks, wet your fingers and gently press it back together.
  • Transfer the dough to the pie plate, press gently so it forms to the pan and trim any uneven edges. Work the scraps of dough evenly back into the edges for a nice thick crust and flute if desired.
  • Repeat with the second half of the dough. If making a double crusted pie, wrap and refrigerate to roll out once the filling is prepared.
  • Chill the pie crusts for 30 minutes (or longer) while you prepare the filling and preheat the oven. Bake according to the filling recipe.

Have you made this recipe? Tag @secondspringfoods on Instagram.

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