This pie crust is ideal for quiche and savoury fillings. Most pie crust recipes tell you to refrigerate for at least 30 minutes before rolling out but I find with this recipe it is just as easy to roll out and place in pie plate right away and then refrigerate.
Using a food processor, this recipe takes seconds to make and can be used right away or frozen for up to 3 months.
Spelt Pie Crust
- ½ cup/115 grams of unsalted cold butter, cubed
- 1 ¼ cup/ 150 grams of spelt flour sprouted ok
- 3-5 tbsp/44-74 ml of cold water or milk
- ¼ teaspoon of sea salt
Using a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles coarse cornmeal.
Add water or milk one tablespoon at a time until the dough holds together.
Transfer mixture to a pie plate or form into a disk. Cover tightly with plastic wrap and refrigerate for a day or two or freeze for up to 3 months.