Speltpiecrust Recipes

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:

• 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:

• Dissolve yeast in warm water. Add 1 1/2 cups flour and mix with large spoon.
• Add oil, rosemary and salt, mixing well.
• Mix in the rest of the flour and turn out onto a well-floured surface; knead for 5 minutes. Add more flour until dough is no longer sticky.
• Rinse and dry the bowl and lubricate with olive oil. Return dough to bowl, turning once to cover in oil.
• Cover dough with clean kitchen towel and let rise for 1 hour in a warm place in the kitchen.
• Preheat oven to 425 degrees F and divide dough into two or three pieces, depending upon pan size and crust preference; on flat, floured surface roll out each piece to approximate pan size.
• Sprinkle each pan with a light dusting of cornmeal and lay dough in the pans. Oil your fingertips and press pizza dough into each pan.
• Lightly precook the crust before adding sauce and toppings. You want the dough to rise enough in the oven to form bubbles but remove before it begins to brown, less than 5 minutes.
• Add your own toppings and bake for 15-20 minutes depending on your own toppings.