Sprouted Spelt Pie Crust

Pie Crust with PureLiving Sprouted Flours

Sprouted Spelt Pie Crust
Yields one 9″ deep dish pie crust

Shown above with Shiloh Farms Apple Butter Pumpkin Pie filling, this easy pie crust is sure to become a favorite. Spelt flour is more easily digested than other forms of wheat, meaning that many who suffer from gluten sensitivities can tolerate spelt. However, to make a truly gluten free version of this dough, substitute an equivalent amount of PureLiving Sprouted Brown Rice Flour. The resulting dough will be more delicate, so be sure to take extra care when handling and baking.

Ingredients:

Dry:

3/4 C. PureLiving Sprouted Spelt Flour

1/2 C. PureLiving Sprouted Sorghum Flour

2 tsp. Shiloh Farms Organic Coconut Sugar

1/2 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

5 1/2 Tbsp. unsalted butter, cold and cut into 1/2″ cubes

3 to 4 Tbsp. ice water

Directions:

1.  In a food processor, combine flours, sugar, and salt

2.  Add butter and pulse 3 or 4 times, or until butter is incorporated

3.  Add ice water 1 Tbsp. at a time, pulsing after each addition, until dough forms

4.  Turn dough out onto lightly floured sheet of wax paper and shape into ball; dust dough lightly with flour and top with second sheet of wax paper

5.  Roll dough out to 1/8″ thickness

6.  Transfer dough to 9″ deep dish pie plate and trim excess; crimp edge if desired

7.  Fill with desired filling and bake according to directions; if a prebaked pie crust is required, place in preheated 400° oven and bake approximately 10 minutes, or until golden

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