 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
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. Ingredients:
2 cups spelt flour (white or whole) |
1 teaspoon salt |
1/3 cup cold organic butter |
1/3 cup cold organic shortening |
5 -7 tablespoons ice cold water |
Directions:
1. Sift together flour and salt.
2. Cut in butter and shortening with pastry knife until pieces are size of small peas.
3. Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
4. For 2 pie crusts, cut ball in half - one for each pie crust.
5. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
6. Transfer to pie tin or this dough also may be filled with meats/or fruit.
|
|