Spelt Pie Crust

Pie crust can be a nutritional dud. In this whole grain version, shortening and lard are replaced with butter. Slightly sweet-tasting whole grain spelt flour makes a pie crust that is more tender and less dense than those made using whole wheat flour.

As an ancient grain, spelt is also thought to be more nutritious and easier to digest than today’s hybridized wheat. Because it’s a whole grain, spelt flour can spoil more quickly than processed flours and is best stored in the refrigerator or freezer to preserve freshness.

2 cups (500 mL) whole spelt flour
1/2 tsp (2 mL) salt
3/4 cup (180 mL) cold unsalted butter, cubed, or vegan shortening
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) honey
1/4 cup (60 mL) cold water

Place spelt flour, salt, and butter in food processor container and pulse mixture until you have a crumbly, coarse meal. You can also use a pastry cutter to cut butter into the flour. Add vinegar, honey, and water. Pulse until mixture begins to come together into a doughy ball. If too crumbly, add additional water only 1 Tbsp (15 mL) at a time. However, dough should not be overly sticky.

Remove dough from container and divide into 2 equal-sized balls. Flatten balls into discs, wrap tightly, and refrigerate for 30 minutes. When ready to use, let dough sit at room temperature for about 5 minutes.

Makes a bottom and top crust for 1 pie.*

If making an open-faced pie, half of the dough can be frozen for up to 3 months for future use.

source: "Life of Pi(e)", alive #383, September 2014