Spelt Flour Pie Crust
This basic pie crust is flaky, buttery, and sweetened with powdered honey, which contributes to its fantastic texture. Maple sugar can also be used in this recipe in place of honey. For pies such as apple or chicken pot pie, double this recipe to create a top crust, decorative lattice, or cookie cutout design.
Hands-on: 20 minutesTotal: 1 hour
- 1½ cups spelt flour
- 1 Tbsp. powdered honey
- ½ tsp. salt
- 1¼ cups diced unsalted butter
- 2 Tbsp. ice cold water
- Preheat oven to 400°F. In a food processor, pour the flour, powdered honey, and salt. Mix together.
- Add the diced butter and pulse until mixture starts forming into pea-size crumbs.
- Add the ice cold water while pulsing the mixture until the dough comes together. Add enough water so the dough isn’t crumbly, but do not exceed 3 tablespoons or the dough will be sticky.
- Roll dough out on a lightly floured surface to be used in any pie or tart recipe. Bake at 400°F for 30 minutes covered with tin foil, remove foil and bake for an additional 10 minutes until crust is golden or fill and bake as suggested in the pie or tart recipe being used.