Easy Vegan Spelt Pie Crust
Create a flawless foundation for your favorite sweet or savory pies with this Easy Vegan Spelt Pie Crust recipe, a delicious and wholesome alternative to traditional pastry. Made with nutrient-rich spelt flour, solid coconut oil, and just a touch of salt, this dairy-free crust comes together in under 15 minutes and features a tender texture and subtle, nutty flavor. The use of ice-cold water ensures the perfect pliable dough, while the coconut oil creates those sought-after flaky layers. Ideal for vegans, food enthusiasts seeking healthier swaps, or anyone looking to elevate their homemade pies, this recipe is as versatile as it is simple. Whether you're baking a hearty vegetable tart or a decadent fruit pie, this spelt crust will take your creations to the next level.
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Recipe Information
Ingredients
- 240 grams spelt flour
- 90 grams coconut oil (solid, not melted)
- 1 teaspoon salt
- 60 milliliters ice-cold water
Instructions
In a medium mixing bowl, combine the spelt flour and salt. Mix well using a whisk or fork to ensure the salt is evenly distributed.
Add the solid coconut oil to the bowl. Using a pastry cutter or your fingers, work the coconut oil into the flour until the mixture resembles coarse crumbs. Be quick to avoid melting the coconut oil with the heat of your hands.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough starts to hold together but is not sticky. You may not need all the water.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a ball. Flatten it slightly into a 1-inch thick disk, wrap it in reusable cling wrap or parchment paper, and refrigerate for at least 30 minutes to chill.
Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thick and large enough to cover your pie dish. If it cracks slightly, press it back together gently—it’s normal for spelt flour dough.
Transfer the rolled-out crust to your pie dish, pressing it into the edges carefully. Trim any excess dough around the edges and crimp them if desired for a decorative finish.
Use immediately for your favorite pie recipe, or pre-bake the shell if your recipe requires a pre-cooked crust.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 2.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
