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:
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.
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!
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Best Spelt Pie Crust Recipe
This pie crust recipe is flaky with a slightly nutty flavor and pairs really well with any Clean Eating fruit pies.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: Clean Eating
- 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 1/8 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 1/2 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