Prep 7 mins
Cook 0 mins
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.
- 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
- Mix together flour and salt.
- Cut in margarine with pastry blender.
- Add just enough water for dough to hold together.
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.
This was awesome. Instead of spelt I used 1/2 white and 1/2 brown rice flour!!
I made an apple pie with this crust for my sister-in-law who has a wheat allergy. She hadn't had apple pie since 1990. We thought it was delicious. I found it easier to work with than a regular flour crust. We had other family members try the pie and they couldn't tell it wasn't a regular crust. I highly recommend this recipe (Also, I use corn starch in the apples to thicken it instead of flour).