Spelt Pie Crust Food

EASY SPELT PIE CRUST

Easy Spelt Pie Crust image

I use this pie crust for all my pies, its just so darn easy to make and it always turns out just right.

Provided by Jo Zimny

Categories Pies

Time 15m

Number Of Ingredients 4

Ingredients

3 c white spelt flour
1 tsp sea salt
1/2 c light oil
1/2 c plain or vanilla soy milk

Steps:

1. In your food processor, add the spelt flour and sea salt. Give it a few pulses to incorporate.
2. Combine the soy milk and oil and give it a stir. These are your liquid ingredients.
3. Turn on the food processor and feed the liquid ingredients through the feeding tube and the mixture should come out crumbly.
4. Open up the food processor. If the ingredients hold together when squeezed then its ready to be rolled out.
5. Make a disc out of the dough and cut in half.
6. Roll one disc for the bottom crust and put it into your pie pan.
7. Fill your pie with the desired ingredients. Then put the top crust on and follow the instructions for the particular pie you're making.
8. Enjoy!

PIE CRUST

Pie Crust image

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.

Provided by Alton Brown

Time 1h40m

Yield 1 (9-inch) piecrust

Number Of Ingredients 6

Ingredients

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Steps:

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
Place 2 metal pie pans in the refrigerator to chill.
Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

EASY VEGAN SPELT PIE CRUST

Easy Vegan Spelt Pie Crust image

Make and share this Easy Vegan Spelt Pie Crust recipe from Food.com.

Provided by Chef Joey Z.

Categories Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

3 cups spelt flour (not sprouted)
1 teaspoon sea salt
1/2 cup soymilk (other non-dairy milk can be used)
1/2 cup light oil

Steps:

In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
Bake according to the type of pie you are making.
Enjoy!

Nutrition Facts : Calories 8, Fat 0.3, Sodium 299.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.7

SPELT PIE CRUST

Spelt Pie Crust image

Makes 2 pie crusts. The secret to flaky crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference.

Provided by Spud Nut

Categories Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon salt
1/3 cup cold organic butter
1/3 cup cold organic shortening
5 -7 tablespoons ice cold water

Steps:

Sift together flour and salt.
Cut in butter and shortening with pastry knife until pieces are size of small peas.
Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
For 2 pie crusts, cut ball in half - one for each pie crust.
On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
Transfer to pie tin or this dough also may be filled with meats/or fruit.

Nutrition Facts : Calories 572.4, Fat 64.8, SaturatedFat 27.9, Cholesterol 81.3, Sodium 1381.2, Protein 0.3

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