Spelt Pie Crust

Spelt Pie Crust

Spelt Pie Crust


A simple recipe featuring Spelt flour that can be used in your favourite pie recipes.


  • 1 1/2 cups all-purpose flour
  • 1 cup whole spelt flour
  • 1 tsp salt
  • 2 tsp sugar
  • 2 sticks unsalted butter, chilled and cut into 1/2 inch cubes
  • 1/4 cup ice water (more if needed)
  • 1/4 cup buttermilk


  1. In a large bowl, combine the all-purpose flour, Spelt flour, salt and sugar. Add the butter and with a pastry cutter or your fingers, break up the butter until you have pea-size butter pieces throughout.
  2. Add the water to the buttermilk, then sprinkle onto the flour mixture a little at a time, tossing with a spatula until the dough holds together when you give it a squeeze. Add more ice water, one teaspoon at a time, to any dry bits as needed.
  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. Tip: Dump half of the mixture onto a piece of plastic wrap about 18 inches long. Use the sides of the plastic to compress the dough, turning slightly and repeating until the dough has been compressed into a disc. Wrap in the plastic wrap and gently roll with a rolling pin to compress it further. Repeat with the second half of the dough.
  5. To form the pie shell, roll the dough on a lightly floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate, fitting gently into bottom and side of plate. Trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with the thumb of one hand and the index finger and thumb of the other hand.

Single Crust recipe: Blind Baking
For certain pies like pumpkin, banana cream or coconut cream, you’ll want to bake the crust ahead of time – called blind baking – to get it firm for the filling.

  1. Preheat oven to 400 degrees.
  2. Line your crust (see instructions above) with a piece of parchment paper, and fill it to the top with pie weights or dry beans. Make sure the weights are pressed into the sides and corners of the crust.
  3. Bake for 15-20 minutes, until the dough holds its shape when you lift off the parchment. Grabbing the corners of the parchment, carefully lift the weights from the crust. Return the crust to the oven and bake about 5 minutes longer until the bottom is firm and lightly golden.
  4. Remove from the oven and let cool. Continue with your favourite pie recipe.



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