Need a new pie crust recipe? An all-butter whole grain spelt crust has a delicate texture and nutty flavor that’s great for any filling.
- 1 cup whole grain spelt flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1/4 cup cold water, divided
- In a large bowl, whisk together the flour and salt. With a chef’s knife, cut the butter into small cubes.
- Use a pastry cutter to cut and mix the cubed butter into the flour and salt mixture, until the mixture resembles the size of peas and each piece of butter is entirely coated in flour.
- With your hands, mix in half the cold water (about 1/8 cup) to the flour mixture. If the dough still feels dry and crumbly, add the remaining water a tablespoon at a time. Mix just until a dough forms.
- Form the dough into a flat disc, cover in plastic wrap, and refrigerate for 30 minutes to 1 hour.
- Once chilled, lightly flour your clean countertop and place the chilled disc on top. Let the disc sit at room temperature for 10 minutes. Lightly dust the top of the disc with more flour. With a rolling pin, roll out and flatten the dough until it is about 1/8 inch thick and about 1 inch wider than the circumference of a 9-inch pie pan.
- Carefully transfer the dough to the pan. Press the dough into the bottom and up the sides. Fold the excess dough underneath itself to create a thick border. Crimp or style the edges in any design you prefer, using extra flour if needed to prevent sticking.
- Chill in the refrigerator for another 30 minutes to 1 hour before filling and baking according to your pie recipe’s instructions. Enjoy!
- Category: Pie
- Method: Baking
- Cuisine: Dessert
Keywords: spelt flour, butter, pie crust