The Perfect Vegan Spelt Pie Crust
A light, flaky vegan pie crust made with wholesome spelt flour. Easy to prepare and perfect for both sweet and savoury fillings.
Ingredients
- 2 ½ cups Light spelt flour
- 1 tsp Salt
- 2 tbsp Coconut sugar
- ⅔ cup Cold plant based butter non-hydrogenated
- 6-10 tbsp Ice-cold water
Instructions
Mix Dry Ingredients
- In a bowl, whisk together spelt flour, salt, and sugar (if using).
Cut in Fat
- Add cold vegan butter. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits.
Add Water
- Drizzle in ice water 1 tablespoon at a time, gently mixing just until the dough comes together. Do not overwork.
Chill
- Form into two disks, wrap, and refrigerate for 30 minutes.
Roll and Use
- Roll between parchment paper, then fit into your pie dish. Trim edges as desired.
Notes
- Baking Tips
- Pre-Baking: Pierce the crust with a fork, line with parchment, add weights, and bake at 375°F (190°C) for 15–18 minutes, then remove weights and bake 5 more minutes.
- Filled Pie: Bake according to your filling recipe.
- Spelt has a more delicate gluten structure, so avoid overmixing.
- If dough feels sticky, dust lightly with spelt flour.
- For extra tenderness, you can replace 1 tbsp of water with apple cider vinegar.