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 (210g) spelt flour
- 1 tablespoon (5g) turbinado sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons (30g) cream cheese
- 10 tablespoons (140g) butter
- ¼ cup ice water
- Add the spelt, turbinado sugar, salt and baking powder to the bowl of a food processor.
- Pulse until combined.
- 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.
Keywords: spelt pie crust