Good Intentions (Whole Wheat Spelt Pie Crust)

Sometimes you make a plan, get everything you need, follow all the rules, and do everything you “should” and you still end up with a mess. Even with the best intentions, we still sometimes screw up. This has been my experience with pie crusts.

For some reason pie crusts are unpredictable. Sometimes you can make them and the entire process goes smoothly and the finished product is fantastic, and other days you do the same exact things and it will not roll out without cracking into a million pieces. For these reason, today’s recipe comes with no guarantee, and a few warnings. But to start off here is a quote from my mother, “This is THE BEST pie crust I have EVER tasted!!” This apple pie is way better than any I have ever purchased!” (or something like that) Now this might not be such a big deal because many Mothers would compliment their daughter and talk up how great they are (even when something tastes like mud) But my Mother tells me how it really is. In fact, most of the time she hates my HEALTHY cooking. She does not like whole wheat anything (which is funny because this pie crust is 100% whole grains) and many times she will have a peanut butter sandwich instead of trying the weird dinner I have made. So her comment actually, might have been a miracle!

Here are my warnings  tips on making a great pie crust.

1. Make one recipe at a time, even if you need more than crust. (anytime I have done multiple at once, I have had problems! Maybe you might not?)
2. Use COLD butter, right out of the fridge.
3. Cut up the butter into dice size (or smaller) peices before adding to the mix.
4. Make sure you add enough water so that the dough will not crack or crumble. (This is a BIG one!)
5. If something goes wrong, don’t stress! Throw your dough at someone, and try again! (have enough ingredients available incase you need a do over!)
6. Have fun!

My slightly cracked but very tasty pie crust.

 

Whole Wheat & Spelt (Spiced) Pie Crust

2 ½ cups flour (2 cups whole wheat pastry flour and ½ c spelt)

½ t. sea salt

½ t. pumpkin pie spice

½ cup + 6 T. butter, chilled, cut in pieces

4-6 T water

1. Mix flour, salt, and pumpkin pie spice throughly. 
2. Cut in butter with a pastry cutter, or to forks until dough is pea-sized bits. Don’t over mix.
3. Mix in just enough water to form dough.
4. Shape into ball. Wrap in plastic wrap and chill 30 minutes (or I have used right way and turned out fine.)

For Baked Shell: Preheat oven to 425°. Roll half of dough into circle about 1/8 inch thick and place in pie pan. Prick all sides and bottom with fork. Press a square of foil into bottom and sides. Bake for 6 minutes, remove foil, and bake 8-10 minutes more until lightly brown, dry, and crisp.  Cool before filling.

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