Place into a bowl and whip dry for a minute or two to ‘coat’ flour particles
with air ‘bubbles’:
1 1/2 c. Summers Sprouted Spelt Flour
Cut in with pastry blender/blades or two knives, until the flour balls are
rice-size or smaller:
1/2 c. ice-cold or frozen butter
Add in 1/3 c. ice water and knead quickly into a dough ball.
Divide into 2 balls and roll out on a floured bread board. You can really get
this crust thin! Use raw, putting pie ingredients directly on top before
baking or bake at 350 for 8 minutes to fill with puddings, etc.
Pie Crust
(9" top and bottom crust)
Ingredients
- 1 1/2 c Summers Sprouted Spelt Flour
- 1/2 c ice-cold or frozen butter
- 1/3 c ice water
Instructions
- Place into a bowl and whip dry for a minute or two to 'coat' flour particles with air 'bubbles': 1 1/2 c. Summers Sprouted Spelt Flour
- Cut in with pastry blender/blades or two knives, until the flour balls are rice-size or smaller: 1/2 c. ice-cold or frozen butter
- Add in 1/3 c. ice water and knead quickly into a dough ball.
- Divide into 2 balls and roll out on a floured bread board. You can really get this crust thin! Use raw, putting pie ingredients directly on top before baking or bake at 350 for 8 minutes to fill with puddings, etc.
