Sprouted Whole Grain Spelt Pie Crust
Traditional flakey, buttery sprouted goodness.
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.