Spelt Pie Crust should be your next new favorite pastry to make pies in! This whole-grain pie dough is not only very easy to work with, but also has a hearty and well-rounded flavor perfect for most any pie. Plus, there is no chilling time needed for this dough which makes it a great option for quick pies.
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Spelt Pie Crust Recipe
If you are thinking a whole-grain pie crust would be boring or dense, I'm here to tell you that this Spelt Pie Crust is different. Spelt flour pie crusts are more crumbly than flaky, but also are more nuanced in flavor. Additionally, they are sturdy, so it holds up to a heavier pie filling such as a cream pie or a fruit pie. It’s made in a food processor and comes together quickly.
But the best part about this dough? It can be made and rolled out all at the same time! There is no need to let this dough rest, which is typical of most pie crust recipes, so this is the perfect pie crust when you need something quick. This spelt crust works just as well with savory as it does sweet.
This recipe, though a bit unusual is one of my personal favorites because of its nuanced distinct flavor and flaky, light bite. Check out those flaky layers in the above photo!
Spelt Pie Crust Ingredients
- spelt flour
- butter
- cream cheese
- rurbinado sugar (optional)
- salt
- baking powder
- water
What I love about this crust is that it uses 100% spelt flour, instead of a blend of spelt and all-purpose flour. The cream cheese adds a soft tang to the pie crust that works well with the whole grain spelt.
Typically, I prefer to stay away from adding sugar to pie crusts unless it is specifically for a sweet pie dough. When used with spelt, however, it helps bring out the natural sweetness to the dough and truly improves the crust, even for a savory pie.
Turbinado sugar has a molasses flavor that goes well here, but if you prefer you can use white sugar, though I'd suggest lowering the quantity from 1 tablespoon to 2 teaspoons. The baking powder gives the pie a very slight lift that keeps the spelt from feeling too dense.
How to Make a Spelt Flour Pie Crust:
Using the food processor makes putting this dough together easy. To make the pie dough you’ll:
- Add the dry ingredients to the food processor. Pulse until they are well combined, at least for 30 seconds to make sure that the turbinado sugar has broken down.
- Add the cream cheese and butter and pulse until it’s broken down into small pieces, no bigger than the size of a pea.
- With the machine, add the water and process until the dough comes together.
Unlike a flaky pie dough, you’ll want the dough at the end to come together, without any large butter pieces remaining. If you do have a large piece of butter it can create problems when rolling it out and when baking it. If by chance you happen to see any large pieces of butter after you’ve made it, you can fix it by smearing the butter into the dough so no large chunks remain.
Tips for working with Spelt Flour
As always, I suggest weighing out the flour, instead of using a cup measurement. Weighing flour ensures a proper measurement.
Spelt belongs to the wheat family, but it acts very different than typical all-purpose flour. Spelt retains a lot more of the nutritional benefits since it is a whole grain and it has weaker and few gluten proteins than common wheat. While this doesn't make this a gluten-free flour, it does mean that the dough doesn't absolutely need a resting period before you roll it out. Once you make the dough you can roll it out immediately and you'll notice that it's quite easy to do. The dough does not resist like what would occur if you are rolling out a flaky pie pastry right after making.
However, when you do roll it out you have to keep in mind that this dough is more fragile because it has weaker gluten proteins. It has the consistency of soft play dough. Treat it gently and you will find it is a breeze to work with.
How to Blind Bake Spelt Pie Crust
Blind baking means to bake the pie crust without any filling in it. When you bake a crust without a filling you can either partially bake it (par-bake it) or fully blind bake it.
To blind bake this spelt crust, first roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking. Next, place it in the freezer for 30 minutes while the oven preheats to 375ºF.
To prevent the pie dough from slipping into the tin before it is fully baked you’ll want to weigh it down. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes or until fully baked. Set aside until ready to use.
Tips for Making Decorative Pie Crusts
This recipe yields slightly more dough than you need for a typical 9" pie, that way you can use a few scraps to create decorative cut-outs if you desire, as shown on this Apple Butter Pie. However, this recipe works fine without the use of cut-outs so if you don't want to use them, feel free to use all of the pie dough to line your pie pan.
Check out these pies that go perfectly inside of this Spelt Pie Crust recipe:
- Easy Ham and Cheese Quiche
- Butternut Squash, Caramelized Onion and Feta Pie
- Apple Butter Pie
- Broccoli Cheddar Quiche
More Pie Crusts:
I am so honored when you make a recipe from my site! If you make this Spelt Pie Crust, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintFull Recipe
Spelt Pie Crust
This whole-grain pie dough is not only very easy to work with, but also has a hearty and well-rounded flavor perfect for most any pie. Spelt flour pie crusts are more crumbly than flaky, but also more nuanced in flavor. Additionally, they are sturdy, so it holds up to a heavier pie filling such as a cream pie or a fruit pie. Plus, there is no chilling time needed for this dough which makes it a great option for quick pies.
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 10 minutes
- Yield: 1-9" Pie Dough
- Category: Basics
- Method: Food Processor
- Cuisine: Pie Dough
Ingredients
- 1-½ cup (210 grams) spelt flour
- 1 tablespoon (5 grams) turbinado sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons (30 grams) cold cream cheese, diced
- 10 tablespoons (140 grams) unsalted cold butter, diced
- ¼ cup ice water
Instructions
- Add the spelt, turbinado sugar, salt and baking powder to the bowl of a food processor. Process for 30 seconds to break up the sugar.
- Add in cream cheese and pulse 5 times.
- Add in butter and pulse 7 times.
- With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball.
- You can roll the dough immediately or wrap in plastic wrap and keep for up to 2 days in the refrigerator or up to 6 months in the freezer.
Notes
Have a question or looking for tips or substitutions? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
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Vera
Hi
Can this recipe be used to make a chicken pot pie? And why does the crust need to be baked before the other ingredients are added?
Diana
I don’t have a food processor. Should I substitute a different sugar for the coarse turbinado? I’m looking forward to making this. I have a lot of spelt that needs grinding.
Kelli Avila
Yes, use brown sugar.
Vanessa
Hi, how long should I bake if I am making a blueberry pie?
Kelli Avila
Follow these instructions for baking: https://everydaypie.com/classic-blueberry-pie/
Vanessa
Ok, so I made a blueberry pie yesterday using the spelt crust recipe. I doubled the recipe and had more than enough left over. I wanted a lattice top. I par baked the crust for 20 mins and the actual pie for 1 hour 10 mins because there was a lot of liquid in my pie. Anyway, it came out perfect. Thank you for sharing your recipe. Definitely a keeper!
V warshaw
Great recipe. One of the easiest doughs to work with that I've ever used.
Earlin⁷ hansen
Fantastically wonderful, thank you!
Rebecca
First time making pie crust from scratch (and with spelt) and it came out perfectly. Thank you so much!
Kelli Avila
So glad you enjoyed this, Rebecca! This is one of my favorite pie crusts on the site, too!
Ana
Hola!
Soy de Mexico y quizás si encuentre harina de spelta pero son muy caras, tienes alguna alternativa? O definitivamente vale la pena el esfuerzo de adquirir esta?
Cate
I haven’t made this yes, bu plan to today. Do you really use 10 tablespoons of butter? That seems excessive excessive.
Kelli Avila
I honestly don't know how to reply to this comment. Yes, I use 10 tablespoons of butter.
Matthew S
I have been baking with Spelt flower for a few years now and love the flavor. I was happy to find a Spelt pie crust recipe while looking at your mascarpone pumpkin pie recipe. Was surprised that you add cream cheese to it. Was wondering if that can be substituted with mascarpone cheese? I have always added a little dark brown sugar and cinnamon to my sweet pies. Love a slightly sweet spiced crust to nibble on even more one those extra pastry left over.
Kelli Avila
Hi! Agree, love the flavor too! I haven't tried it with mascarpone. I've found that sometimes depending on the brand, mascarpone can be softer than cream cheese. So I can't say for sure, but it might! Feel free to give it a try and see how it goes!
Ivy Jen
I tried this last night and it turned out great. I doubled the recipe to make top and bottom crusts for my 10" apple pie. It was easy to work with and quick. Very delicious and I love the flakeness of the crust without tasting heavy and dense. Definitely will use again for my other pie recipes. I had enough dough left to make a small apple pie(5") on the side. I wonder whether this is intended for 1 - 9" pie top and bottom? Thank you for sharing your recipe. Happy baking!
Kelli Avila
Hi! So glad you enjoyed. I always try to have a little extra pastry leftover in my recipes in case a baker wants to have some cut outs or extra to do a special edge. This is intended as only a 9" crust with a little leftover if needed.
Wanda Shaver
Looks delicious. I can't wait to try it. Could the cream cheese be left out?
Kelli Avila
Yes, just replace it with equal amount of butter.
Brandi
Beautiful crust!!! Could you possibly add seeds?
Kelli Avila
Perhaps! When would you want to add them? In with the food processor?
Alyssa
Love this crust. Has a nice flavor. Freezes well too’
Natalie
Hi lovely, Can you use ghee instead of butter? Or any other substitutes for sugar for those wanting to use natural sugars? Thank you so much 😊
Kelli Avila
I haven't tried it, but I do think cold ghee would work. Do report back and let me know how it went! You could use coconut sugar definitely. Maple syrup or honey might work too, but I can't say for sure as I haven't tried. You can also just omit the sugar all together too.
Chantal Little
I've used this recipe three times now. It's just so reliable and so good and I love it! Spelt flour has been my go-to for a lot of things the past several years but it took me until now to have a pie crust recipe that I can count on. Thank you!!
Kelli Avila
This makes me so happy! So glad you love it and thanks for stopping by and sharing your experience!