|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spelt flour is almost exclusively associated with bread, which is a pity because it also makes wonderful egg-free pie crusts for both sweet pies and savory quiches, as well as dessert pastries. The nutty flavor of spelt pie crust goes especially well with autumn fruits such as pears, apples, and quince. It also makes a great crust for pumpkin pie and for any kind of nut pie, such as pecan pie.
When you are shopping of spelt flour, note that most spelt flour is whole-grain flour. This is not always obvious from the package label so you’ll need to read the product details to find out. White spelt flour, on the other hand, is clearly labeled as such. White spelt flour is a substitute for all-purpose flour. This recipe uses whole-grain spelt flour.
If you are not a fan of whole-grain pie crusts, it might be for a good reason—they are often too thick, dry, and crumbly. It does not have to be that way. This recipe uses a few crucial tricks to make the pie crust tender and flaky.
First, the ingredients must be pre-chilled—not only the butter, but also the flour. Second, processing and rolling the pie crust requires a light hand. Overworking the pastry results in a pie crust that is too dense. If you decide to use a food processor instead of mixing the ingredients by hand, chill the food processor bowl and blade and only use the pulse function to prevent overprocessing.
Like all pie crusts, this spelt crust needs to be chilled for at least 30 minutes before rolling it out.
2 cups spelt flour
1 teaspoon salt
2/3 cup (11 tablespoons) chilled unsalted butter, cut into 1-inch pieces
6 to 7 tablespoons ice water
Gather the ingredients.
Put your mixing bowl and pastry blender in the freezer and allow them to chill, for at least 20 minutes. One of the secrets to producing a flaky crust, especially when using a high-protein flour like spelt, is to keep your ingredients as cold as possible.
Use a balloon whisk to lightly sift together the spelt flour and the salt in your chilled mixing bowl. Coarsely cut the butter pieces into the flour using a pastry blender or two knives, until the particles of the mixture are the size of small lentils. Use a fork to add the ice water, a tablespoon at a time, just until the dough begins to pull together into a mass.
Transfer the shortcrust pastry to a lightly floured counter and very lightly knead it over upon itself three times. Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest.