EASY SPELT PIE CRUST
I use this pie crust for all my pies, its just so darn easy to make and it always turns out just right.
Provided by Jo Zimny
Categories Pies
Time 15m
Number Of Ingredients 4
Steps:
- 1. In your food processor, add the spelt flour and sea salt. Give it a few pulses to incorporate.
- 2. Combine the soy milk and oil and give it a stir. These are your liquid ingredients.
- 3. Turn on the food processor and feed the liquid ingredients through the feeding tube and the mixture should come out crumbly.
- 4. Open up the food processor. If the ingredients hold together when squeezed then its ready to be rolled out.
- 5. Make a disc out of the dough and cut in half.
- 6. Roll one disc for the bottom crust and put it into your pie pan.
- 7. Fill your pie with the desired ingredients. Then put the top crust on and follow the instructions for the particular pie you're making.
- 8. Enjoy!
SPELT PIE CRUST
Makes 2 pie crusts. The secret to flaky crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference.
Provided by Spud Nut
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Sift together flour and salt.
- Cut in butter and shortening with pastry knife until pieces are size of small peas.
- Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
- For 2 pie crusts, cut ball in half - one for each pie crust.
- On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
- Transfer to pie tin or this dough also may be filled with meats/or fruit.
Nutrition Facts : Calories 572.4, Fat 64.8, SaturatedFat 27.9, Cholesterol 81.3, Sodium 1381.2, Protein 0.3
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
EASY VEGAN SPELT PIE CRUST
Make and share this Easy Vegan Spelt Pie Crust recipe from Food.com.
Provided by Chef Joey Z.
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
- Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
- Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
- Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
- Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
- Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
- Bake according to the type of pie you are making.
- Enjoy!
Nutrition Facts : Calories 8, Fat 0.3, Sodium 299.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.7
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
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