Spelt Pie Crust

"Makes 2 pie crusts. The secret to flaky crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference."
 
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Ready In:
25mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Sift together flour and salt.
  • Cut in butter and shortening with pastry knife until pieces are size of small peas.
  • Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
  • For 2 pie crusts, cut ball in half - one for each pie crust.
  • On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
  • Transfer to pie tin or this dough also may be filled with meats/or fruit.

Questions & Replies

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Reviews

  1. Carol M.
    This crust tasted great and was easy to work with. I used coconut oil for the shortening. It was loved by everyone!
     
  2. Stacy S.
    Tried this a few nights ago for my pot pie and it turned out great! Next time I'll try the white flour. Thanks for posting!
     
  3. Missy Wombat
    Definitely a flakey crust and it tastes great. I used half for a crust but it ends up being a very thin crust and next time I would use the entire batch for one thicker crust as it is too thin and flakey unless you keep it in the tin.
     
  4. SlooowCooker
    A great, versatile crust. I made a savory version (the original recipe) and a sweet version (added 6 table spoons of sugar) for my pot pie and my apple-pear pie, respectively. Crust was very tasty in both cases and had the added benefit of being organic and whole grain.
     
  5. vegancook
    A lovely wonderful recipe, easy, and perhaps one of the best tasting and flaky pie crusts I've had yet. I did find I could have used a little more and will make 1 and 1/2 the recipe next time. I used whole spelt flour. Thank you so much for sharing!
     
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Tweaks

  1. Carol M.
    Cocunut oil for the shortening
     

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