Easy Spelt Pie Crust Recipes

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.

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!

Steps:

• Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
• Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
• Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
• Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Steps:

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

Steps:

• Preheat your oven to 400'F.
• APPLE PIE SPICE: I combined 1/2 teaspoons of ground cinnamon, 1/4 teaspoons ground nutmeg, 1/8 teaspoons allspice and 1/8 teaspoons ground cardamom.
• FOR THE PIE:.
• Core the apples and then using your food processor slicer blade prepare the apples.
• Put in a big bowl and add the raw cane sugar, packed brown sugar, flour and apple pie spice. Mix this up really well so all the apples are separated and covered.
• Once its done set aside and make your crust.
• EASY SPELT CRUST:.
• 3 cups flour (spelt).
• 1 teaspoons salt.
• 1/2 cup oil (light).
• 1/2 cup milk (non-dairy).
• Put the flour and salt in your food processor. Process to combine.
• In the mean time put oil and milk in a cup and mix well. Pour this through the feeding tube of the processor until you have a nice crumbly mixture.
• Turn it out onto a work surface and form into a ball. Divide in two and roll out.
• Put the bottom crust on your pie plate. Fill with the apple mixture. Drizzle the margarine over the apples.
• Roll out the top crust and put it on. Flute the edges.
• At this point I usually take what I have left of the crust and make some leaves or other decorations and put them on the pie as you can see in the photo. I brush the pie with some non-vegan milk and sprinkle with the tablespoon of sugar. Cut some steam holes in the top.
• Put the pie on a cookie sheet. The juices will run out so best to catch them.
• Place in the oven on the middle rack and bake for 30 minutes.
• Check the pie to see if the edges are getting too brown. I found at this point I had to cover them with a foil protector.
• At this point reduce the oven temperature to 325'F and bake for an another 40 minutes.
• At this point the crust should be golden brown and the juices bubbling out of the pie. If you want run a knife through the pie to make sure the apples are soft.
• Remove when done and cool on a metal rack. I use a dollop of soy or coconut whipped cream on top -- yummy!
• Bon Appetit!