In mid-November 2015, I discovered the
link I had to the Spelt Pie Crust recipe once available on the Bob's
Red Mill website no longer worked. A search of this recipe via
Google yielded yielded a copy from Spark Recipes which gives
instructions for a single crust.
As noted in my July 2013 post, this
recipe helped me get my pie crust mojo back and has been my go to pie
crust recipe ever since. I originally found this recipe on Bob's Red
Mill Spelt Flour package which I bought for another recipe.
Spelt is a whole grain and an ancient
species of wheat whose taste I find similar to whole wheat. The end
result is a golden pie crust, not too sweet, but not super-flaky
either.
I found this recipe makes a good single
or double whole grain crust. If making a single crust, you can just
press the crust into the pie plate.
Spelt Pie Crust single crust
3 Tablespoons oil, Canola Oil
recommended
2 Tablespoons cool water
¼ Teaspoon salt
1 cup + 2 Tablespoons Spelt Flour
In a medium to large bowl, whisk oil,
water and salt together. Stir in the flour and mix only until evenly
moistened. Press into a 9-inch pie plate. Fill and bake as required
for the filling. Or bake the empty crust for 12 minutes in 275
degrees farenheit and fill when cool.
Spelt Pie Crust double crust
6 Tablespoons oil, Canola Oil
recommended
4+ Tablespoons cool water
1/2 Teaspoon salt or ¼ teaspoon kosher
salt
2 cups
In a medium to large bowl, whisk oil,
water and salt together. Stir in the flour and mix only until evenly
moistened. If needed, add water one tablespoon at a time and
continue mixing until dough forms. Cut dough in two equal halves.
Using half of the dough, form into disc
shape. Flour dough lightly and then roll into circle between two sheets
of waxed paper until large enough to fill 9-inch pie plate.
Carefully lift both pieces of wax paper from dough. Set aside in the
wax paper. Repeat with other half of dough.
Use pie crust as noted in pie recipe.
