Spelt Pie Crust (Gluten)
Spelt contains gluten. Many people who have wheat allergies, can tolerate spelt flour. If you cannot find spelt, you can replace it with whole-grain wheat flour. For this recipe that will make it easy to work with.
Ingredients
- 2 cups spelt flour
- 1/3 cup coconut oil or cold butter or ghee. Can increase to 1/2 cup to make it less crumbly
- 1/2 tsp sea salt or himalayan salt
Instructions
- Preheat oven to 400oF (200oC).
- Sift the flour through kitchen strainer. Add salt and mix.
- Melt coconut oil or butter or ghee. Add and mix with a fork.
- Mix two tablespoons of water with dough; then add 1 tablespoon till the dough is no longer crumbly.
- Knead, but not too much. Let rest for at least an hour at room temperature.
- Or wrap and put in fridge overnight.
- Coconut oil or butter or ghee the pie pan, sprinkle with spelt flour.
- On parchment paper, add spelt flour to paper and rolling pin. Roll out on parchment paper so you can transfer it to the pie pan.
- Bake for 6 min. You can add parchment paper and dried beans while cooking to ensure no bubbles in crust. Or simply push dough bubbles with fork.
- Add pie filing and bake as per recipe.