Spelt Pie Crust with Video
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Converting from all purpose flour pie crust to baking with spelt flour for a spelt crust is a paradigm shift. How should pie crust taste and and what are we used to? In truth, I love either type of pie crust, as long as it’s good, flaky and baked from scratch. Spelt pie crust has a nutty taste and is denser. The good news is that it will fill you up quicker, aside from the nutritional benefits. I made this recent pie
I use a whole grain organic spelt because I’m choosing spelt flour for it’s nutritional value and low glycemic level. You may be noticing a trend around here of going healthier in the dessert category. The savory food already falls into the healthy hearty category, but I tend to make desserts with white flour and sugar. I’ve written about this before at my spelt oatmeal cookie post.
Spelt is an ancient grain, with a hard husk that protects it from bugs and the need for pesticides. Even if a person isn’t wheat sensitive, spelt is a healthy choice to consider, as it is higher in protein, easier to digest, higher in fiber and has many other benefits that make it a better choice than wheat.
Unlike wheat, in which the gluten gets stronger as you mix it, the gluten in spelt gets weaker. It takes a little practice to cook and bake with, because typically our frame of reference comes from working with wheat. It’s naturally darker (unlike bleached white wheat) and naturally nuttier. The flavor and texture has grown on me.
Watch the video.
There is a great tip for making decorative crust. Spelt pie crust is great with apple pie, pumpkin pie or this most recent apple sweet potato pie, but one of my favorites is blueberry, like these hand pies.
Spelt Pie Crust
- 2 1/2 cups cold organic spelt flour
- 10 tablespoons butter
- 4 tablespoons cream cheese can use only butter, which would be 14 tablespoons butter
- 6 to 8 tablespoons ice cold water start with 6
- 1 teaspoon salt
- 1 tablespoon sugar can use coconut sugar
- Cut butter and cream cheese into small cubes. Freeze for 15 minutes. If you freeze for a longer period of time, you may need to mix it more in the food processor.
- Mix flour, salt and sugar together in food processor.
- Add butter and cream cheese.
- Mix in food processor and count to 10. Shut machine off. If butter is still in large chunks, pulse to get to very tiny pieces.
- Mix in water. Pulse machine just until dough forms. You should be able to form the dough between your two fingers and it sticks together.
- Wrap in plastic. Refrigerate.
- Bake your pie crust according to directions. Usually 40-60 mins for a pie.
- Will make a full double crusted pie with 8 servings.
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Hi Angela 🙂 I really want to make this pie crust with a blueberry/blackberry filling for Christmas. Can I freeze the crust in the pie dish a couple days in advance and then thaw and bake as normal? Sorry if that’s a silly question. I’m new to baking.
Great looking pie Angela and love the video!