Spelt Pie Crust
Flaky, tender, and boasting a subtle nutty flavor, this Spelt Pie Crust is the perfect foundation for all your sweet and savory pie creations. With wholesome spelt flour as the star ingredient, this crust offers a healthier alternative to traditional pie dough without compromising on texture or taste. The addition of apple cider vinegar helps create a tender, easy-to-work-with dough, while cold butter ensures those coveted flaky layers. Ready in just 15 minutes of prep time, this recipe is as simple as it is delicious. Whether you're crafting a fresh fruit tart or a hearty vegetable-filled quiche, this versatile spelt pie crust guarantees a rustic, homemade touch to any dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 180 grams spelt flour
- 115 grams unsalted butter
- 1 teaspoon salt
- 3 tablespoons cold water
- 1 teaspoon apple cider vinegar
Instructions
1. Chill the butter: Cut the unsalted butter into small cubes and place it in the refrigerator for at least 10 minutes. Keeping the butter cold is critical for a flaky pie crust.
2. Mix dry ingredients: In a medium-sized mixing bowl, whisk together the spelt flour and salt until well combined.
3. Combine butter and flour: Add the chilled butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.
4. Add liquids: In a small bowl, mix cold water and apple cider vinegar. Gradually drizzle this mixture into the dough while stirring gently with a fork until it just starts to come together. Be careful not to overmix.
5. Bring the dough together: Turn the dough out onto a lightly floured surface. Gently press and shape it into a cohesive ball, handling it as little as possible to keep the butter cold. Flatten the dough into a disc about 1 inch thick, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll out the dough: Once chilled, place the dough on a lightly floured surface and roll it out into a circle about 12 inches in diameter, approximately 1/8 inch thick. If the dough starts to stick, sprinkle a little more flour as needed.
7. Transfer to pie dish: Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press it into the edges of the dish, trimming any excess overhang and crimping the edges if desired.
8. Proceed as needed: Use the crust as required for your specific recipe, whether it's pre-baking (blind baking) or filling immediately for a baked pie. Follow the instructions of your chosen pie recipe for further baking details.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 1.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 727 mg | 15% | |
*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.
