Tuesday, January 12, 2010

Spelt Pie Crust


1 1/2 c. white spelt flour
1/2 tsp. salt
1/2 c. butter (or margarine)
1/4 cup cold water
1 egg lightly beaten, optional

Crust Instructions:
Place flour and salt in food processor. Pulse to mix. Add butter or margarine and pulse until butter is cut into small pieces. Add water and pulse until mixture is crumbly, but don't allow it to come together in a ball. Remove from food processor and form into a ball. You can refrigerate for half an hour to make it easier to roll. Roll out dough in circular piece 1/4 inch (1/2 cm) thick on a lightly floured board. Place in a 9-inch pie plate; trim excess. Reserve some dough for a topping.
You can brush the crust with egg before filling to keep it from getting moist. Also, you can brush the top before baking (after filling) to give it a nice shine.

To prebake, preheat oven to 400 degrees and bake for 10-12 minutes until golden.

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