Sunday, June 5, 2011

Pie Crust

For top and bottom crust, triple the recipe!


  • 1 1/4 cups spelt flour
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free butter, chilled and diced
  • 1/4 cup ice water


  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

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