Recipe by Bobbiann
I adapted this spelt flour recipe from a cousin's wheat flour recipe that worked well. It is tender and flaky, but use plenty of flour when rolling it out and be careful when lifting it.
Top Review by mebewee
This was a wonderful recipe. I used it to make a pumpkin pie. Made enough dough for two 9-inch pie crusts. However, wheat-allergic folks be careful (I'm allergic to wheat). Spelt is a hybrid of wheat (check it out on wikapedia.org). Some wheat-allergic people will not be able to eat this, while some can. I can. But I'm also on two anti-histamines a day.
- 354.88 ml margarine or 354.88 ml butter
- 828.06 ml light spelt flour
- 4.92 ml salt
- 118.29 ml very cold water