Rebecca Baron 4 Comments
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This spelt pie crust recipe is flaky with a slightly nutty flavor and pairs really well with any Clean Eating fruit pies. I feel good eating it since it's baked from scratch and is easy to digest and is wholesome and filling.
I'm supposed to bring pies to Thanksgiving this year and I want to bring pies I can eat that are healthy I feel good after eating but I want them to be normal enough that people who think they don't like healthy food (like my Dad) will still eat them and like them.
So I came up with this recipe. It is super easy and full of wholesome ingredients and I actually prefer it to "normal" pie crust. Here are some recipes I have used it in:
Clean Eating Pumpkin Pie
This sweet potato pie recipe doesn't use this crust but it would totally work to use the filling from that recipe and put it in this pie crust.
I have tried lots of kinds of healthy and alternative flours and this recipe uses some of my favorites. I love spelt because it's an ancient grain with a hard husk that protects it from bugs so it doesn't need pesticides - so it's easy to grow organically. Kind of makes you wonder why they hybridized wheat in the first place.
You'll especially think that when you taste spelt flour or einkorn flour * (another one of my favorite ancient grains). They not only taste great but are easy to work with and are so much easier to digest. I seriously don't know why they had to go and mess with a good thing.
It is slightly different to bake with spelt flour but really, whole-grain spelt flour is really close to baking with regular whole wheat flour and can be substituted 1:1 in pretty much every recipe.
How to make
Time needed:15 minutes
This combines spelt and oat flours to get the best properties of both.
- Blend the oats
Make your own oat flour following these instructions.
- Combine the dry ingredients
Combine the oat flour, spelt flour, baking powder, coconut sugar and salt in large mixing bowl.
- Add the butter
Cut the butter into small pieces with a knife then add to the dry mix and work it with either a pastry cutter or pulse it with a food processor until it resembles fine crumbs.
- Add the milk
Add the milk and mix by hand or with the food processor.
- Knead
Knead 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.
- Refrigerate
Wrap in plastic wrap and refrigerate for one hour or up to 2 days.
- Remove from the refrigerator
Let sit at room temperature for 5-10 minutes to soften just enough to make rolling out easier.
- Roll the dough
Roll the dough with a rolling pin on a lightly floured surface to a 12-inch circle; about ⅛ of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below.
If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
- Put in a pie plate
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors or knife to trim the dough to within ½ inch of the edge of the pie dish. Press the edges with a fork, if desired.
- Bake
Bake according to the pie's directions.
I would love to know if you try this recipe and for what occasion you use your pies and if you have ever baked with spelt flour before. Please comment below and let me know!
Recipe
Best Spelt Pie Crust Recipe
★★★★★5 from 2 reviews
- Author: Rebecca Baron
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: Clean Eating
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Description
This pie crust recipe is flaky with a slightly nutty flavor and pairs really well with any Clean Eating fruit pies.
Ingredients
Scale
- 1 cup whole grain spelt flour *
- ½ cup old-fashioned oats or oat flour *
- ⅓ cup milk of choice
- 3 Tbsp cold butter
- ½ tsp baking powder
- ⅛ tsp Real Salt *
- 1-2 tablespoon Coconut sugar *
Instructions
- Blend the oats in a blender to create a flour. (See this link for detailed instructions)
- Combine the oat flour, spelt flour, baking powder, coconut sugar, and salt in large mixing bowl.
- 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.
- Wrap in plastic wrap and refrigerate for one hour or up to 2 days.
- Remove from the refrigerator. Let sit at room temperature for 5-10 minutes to soften just enough to make rolling out easier.
- Roll the dough with a rolling pin on a lightly floured surface to a 12-inch circle; about ⅛ of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
- Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
- Use a pair of kitchen scissors or knife to trim the dough to within ½ inch of the edge of the pie dish.
- Press the edges with a fork, if desired.
- Bake according to the pie's directions.
Keywords: flaky, healthy, slightly nutty
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- Oat Flour Recipes Plus How to Make Oat Flour
- Slow Cooker Gluten-Free Molten Lava Cake Recipe
- Clean Eating Desserts Index
Reader Interactions
Comments
Mona Empey
This turned out so good! I love the slight nutty flavor it gives the crust and it doesn't make the pie soggy like other crusts.
★★★★★
Reply
Kay
This is how I make my biscuits, I use monk fruit instead of coconut sugar when making donuts and I’ll add Italian seasoning when making an herb biscuits
★★★★★
Reply
esconolty
can't wait to try this crust recipe
Reply
Rebecca
I would love to know after you try it how it turned out. Thanks for stopping by!
Reply
