Spelt Pie Crust
The renewed popularity of spelt flour across Scandinavia has resulted in the widespread description of anything that uses a spelt crust—be it savory quiches or sweet dessert pies—as a dinkelpaj, “spelt pie.”
Serves: 16Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 2 cups spelt flour
- 1 tsp. salt
- 2⁄3 cup unsalted butter, chilled
- 6 Tbsp. ice water
- In a large bowl, whisk together flour and salt. Using a pastry blender (or two knives) cut the butter into the flour (being careful not to overwork the dough), until the mixture resembles coarse crumbs.
- With a rubber spatula or your hands, gradually work in the ice water (adding 2 tablespoons at a time) until dough pulls away from the sides of the bowl. You may not need all of the water. Form a smooth ball with the dough and divide into two equal portions. Flatten each portion into 6-inch discs and cover tightly with plastic wrap.
- Chill for 30 minutes in the refrigerator before rolling out, or freeze for later use.