Spelt Pie Crust Food
EASY SPELT PIE CRUST
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
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!
EASY VEGAN SPELT PIE CRUST
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
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
HEALTHY PIE CRUST
Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.
Provided by Melanie McDonald
Categories Baked Goods
Time 30m
Number Of Ingredients 5
Steps:
- To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.
- Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.
- At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn't matter if you handle it a lot.
- If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.
- Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.
- Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
- Prick all over the bottom of the crust with a fork
Nutrition Facts : ServingSize 1 serving (⅛ of the crust), Calories 146 kcal, Carbohydrate 13 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g
SPELT PIE CRUST
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
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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- Place the flours, sugar, and salt in the bowl of a food processor fitted with an S-blade, and pulse a few times to mix. Add the butter, and pulse again until the mixture looks like coarse meal. Add the water, and continue to pulse until the dough gets moist. Using your fingers, see if the dough holds together easily. If it’s still too crumbly, add another tablespoon or two of water, but don’t let it become wet.
- Gather the dough into a ball and press down into a disk. Cover with plastic food wrap, and refrigerate for minimum 1 hour.
- Place the flours, sugar, and salt in a large bowl, and mix with a wooden spoon. Add the butter, and using your fingertips, continually toss, press and lift the butter and flour until the mixture resembles coarse meal. Add the water, mix, and see if it comes together easily and you can form dough by pressing between your fingers. If it’s still too crumbly, add another tablespoon or two of water, but don’t let it become wet.
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- Cut butter and cream cheese into small cubes. Freeze for 15 minutes. If you freeze for a longer period of time, you may need to mix it more in the food processor.
- Mix in food processor and count to 10. Shut machine off. If butter is still in large chunks, pulse to get to very tiny pieces.
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- First, prepare the butter, water, and egg yolk. Cube the butter and then place the cubes in the freezer. Next, whisk together the cold water and egg yolk in a small bowl. Then place the water and yolk combo in the fridge.
- In a food processor, pulse the flour and salt together for about 30 seconds. I use the high setting on my food processor. Use a spoon to stir the flour, which you just pulsed, to help "fluff" it and keep the flour from settling on the bottom. I know this sounds funny, but it helps with the next step...butter.
- Remove the butter from the freezer. With the food processor on high, add the cubes, one or a couple at a time, through the chute. As you add the butter, the flour will begin to resemble coarse crumbs. Turn off the food processor.
- Now remove the water and egg yolk mixture from the fridge. With the food processor running (I like to switch to low at this point), add the water/yolk mixture. Run the food processor until the flour comes together to form a ball. If the flour doesn't form a ball, you'll need to add 1 tablespoon of cold water. This shouldn't be necessary, but flour can differ at times, particularly if you're using volume measurement (cup versus grams).
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- Add the butter and break into small pieces with a pastry cutter. Alternately, you may pulse the dough in a food processor.
- Add the milk and incorporate by hand just until a dough forms. You will know it is done when you hold a small piece between your two fingers and it sticks together. You want to be able to see small chunk of butter because they will form layers when you are baking the crust and make it nice and flaky.
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- In a large bowl, mix together the flour, baking powder, brown sugar and salt. Cut the butter into the dry mixture and mix with a pastry blender until the pieces of butter are the size of peas.
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- In a large bowl, whisk together the flour and salt. With a chef’s knife, cut the butter into small cubes.
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NATURE'S LEGACY
With a dough cutter or food processor mix spelt flour, salt and sugar together. Cut in shortening until coarsely combined. Add in water a tablespoon at a time until dough comes together. Turn out dough onto a work surface and shape into a disk. Wrap dough in plastic wrap and refridgerate for 1 hour to 2 days. Filling. In a large skillet combine diced apples, sugar, …
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From natureslegacyforlife.com
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SPELT PIE CRUST RECIPE | SPARKRECIPES - HEALTHY RECIPES
Cut in butter and shortening with pastry knife until pieces are size of small peas. 3. Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball. 4. For 2 pie crusts, cut ball in half - one for each pie crust. 5. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
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1 tbsp sugar. 1/2 tsp salt. 1/2 cup cold, cubed butter or lard (I use lard) 6-8 tbsp cold water. directions: Mix together the spelt flour, all purpose flour, sugar, and salt. Cut in the cold butter or lard with a pastry blender or fork. Try not to use your hands, as it will begin to melt the fat and create a rubbery pie crust.
From underatinroof.com
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VEGAN BLUEBERRY PIE WITH SPELT CRUST - VIDAL SPEAKS
Put 5 cups of blueberries in a bowl. Add the sugar & stir gently but well enough to thoroughly mix into the blueberries. 2. Add the cornstarch & stir gently but until well coated. 3. Add lemon zest, lemon juice & cinnamon & stir. Put in fridge until ready to use.
From vidalspeaks.com
From vidalspeaks.com
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Coconut Oil Spelt Pie Crust. Serves: 2 crusts. Source: Alternative Flour Cookbook. Ingredients. 2 1/2 cups whole grain spelt four; 1 tablespoon sugar; 1 teaspoon salt; 1 cup refined coconut oil, soft but not melted ; 1/2 cup ice water; Instructions. Whisk together flour, sugar and salt. Cut coconut oil into flour mixture. Add ice water but not the ice, 1 tablespoon at a time, …
From recipes.darcyparks.ca
From recipes.darcyparks.ca
SPELT PIE CRUST WITH VIDEO | RECIPE | PIE CRUST, SPELT ...
Oct 4, 2017 - Converting from all purpose flour pie crust to baking with spelt flour for a spelt crust is a paradigm shift. How should pie crust taste and and what are we used to? In truth, I love either type of pie crust, as long as it’s good, flaky and baked from scratch. Spelt pie crust has...Read More »
From pinterest.com
From pinterest.com
WHOLE SPELT PIE CRUST - 84TH&3RD
Whole Spelt Pie Crust. HI, IF YOU SOMEHOW MISSED THE NOTE ABOVE… I’ve recently updated this recipe over here — you may want to pop over and use the new one instead! ~ JJ ——— Ingredients: 2 c whole spelt flour (240 g) ½ c virgin coconut oil, semi-solid (125 ml; 110 g) ½ tsp sea salt; 5 – 6 US Tbsp ice water (75 – 90 mls) Quick Method: Mix together flour …
From 84thand3rd.com
From 84thand3rd.com
SPELT FLOUR PIE CRUST - FRED MEYER | RECIPE | PIE CRUST ...
Jul 20, 2019 - Learn how to prepare this easy Spelt Flour Pie Crust recipe like a pro. With a total time of only 60 minutes, you'll have a delicious dessert ready before you know it.
From pinterest.ca
From pinterest.ca
SPELT PIE CRUST | RECIPES WIKI | FANDOM
Makes 2 pie crusts. The secret to flakey 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. by Spud Nut Contributed by Healthy Recipes for Diabetic Friends Y-Group Original recipe 2 servings 2 cups spelt flour (white or whole) 1 teaspoon salt ⅓ cup cold organic butter …
From recipes.fandom.com
From recipes.fandom.com
SPELT PIE CRUST RECIPES
Prepare Sprouted Spelt Pie Crust. Roll half of the dough and place in a 9" pie plate, leaving the edges rough. Wrap the other half in plastic wrap, place both in the fridge and allow to chill for at least 30 minutes. Peel and slice the apples. In a large bowl, combine sugar, cornstarch, cinnamon and …
From tfrecipes.com
From tfrecipes.com
SPELT PIE CRUST - EVERYDAY PIE | RECIPE | FOOD PROCESSOR ...
Oct 15, 2019 - Spelt Pie Crust is not only very easy to work with, but also has a hearty and well-rounded flavor perfect for most any pie.
From pinterest.com
From pinterest.com
OIL-FREE SPELT ALMOND FLOUR PIE CRUST - VIDAL SPEAKS
Add almond flour, spelt flour, sugar & salt to the food processor & blend until well combined. You will see the fat from the almond flour will change the consistency to moist crumbles. NOTE: If making a savory pie leave out the sugar. 4. Add the flax egg mixture & blend. 5. While the processor is running add 5 Tablespoons of the cold plant-based milk into the processor & …
From vidalspeaks.com
From vidalspeaks.com
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