Spelt Pie Crust

Spelt flour pie crust fully baked but not filled.

5 from 4 reviews

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.


  • 1-1/2 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


  1. 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.
  2. Add in cream cheese and pulse 5 times.
  3. Add in butter and pulse 7 times.
  4. With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball.
  5. 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.


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.

Keywords: spelt pie crust