Roasted Vegetable Spelt Pie







This homemade roasted vegetable spelt pie is perhaps easier to make than you might imagine. With only four household staple ingredients (one of those being water), it is whipped up in minutes. You can then fill your spelt pie crust with whatever you like, sweet or savoury.



I first made a deep dish pie (leftover taco pie) for my book, Baking with Spelt. There’s just something so gratifying about a deep pie. This one is made with roasted vegetables which is an amazing filling for buttery, nutty spelt pastry. Just look at that layer upon layer of flavourful veggies stacked up on top of each other.



Don’t stick to my filling though; add whatever you like. Chicken would be an amazing addition to the filling for this spelt pie crust. Or maybe ham?

Pies are also an awesome way to use up leftovers. Just throw it all in a bunch of spelt pastry and you have a meal that will satisfy pretty much every member of your family. Frugal and delicious, what more could you need?


If you like this recipe, check out some of my other sweet and savoury pies:


Caramel pecan galette with dark chocolate

Chicken and ham individual pies

Feta and cream cheese tomato pie

Mixed berry pie

Chocolate and caramel Rolo pie

Goat’s cheese pie (gluten free)






Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

This homemade deep dish spelt pie crust recipe takes minutes to make. The roasted vegetable filling offsets the buttery homemade pastry beautifully.
Course Main Course
Cuisine British
Keyword Spelt Pie Crust
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people



  • 180g (1½ cups) spelt flour (see note 1)
  • ½ teaspoon salt
  • 120g  (¾ cup) butter (cold and chopped)
  • 2-4 tablespoons cold water


  • 700g (1½ pounds) potatoes - chopped into small pieces (see note 2)
  • 1 large yellow/brown onion (finely chopped)
  • 1 red onion (finely chopped)
  • 1 red pepper (chopped)
  • 2 cloves garlic (finely chopped)
  • salt & pepper (to taste)
  • 2 teaspoons rosemary
  • 1-2 tablespoons olive oil
  • 100ml (⅖ cup) cream
  • 1 egg



  • Pre-heat the oven to 200ºC / 400℉.
  • Add all the filling ingredients (apart from the cream and egg) to a large baking pan.
  • Drizzle with olive oil and roast until they have softened (around 30-40 minutes). 
  • Remove the vegetables from the oven and reduce the oven temperature to 175ºC / 350℉.

Pie Crust:

  • Mix the flour and salt together.
  • Chop the butter into small pieces and add to the dry ingredients.
  • Work the butter in (either using the rubbing in method or a stand mixer) until you have an overall breadcrumb consistency with some larger pieces of butter still showing.
  • Add two tablespoons of cold water and allow the mixture to come together. It should be soft but not sticky. If you feel you need more water, just add ½ tablespoon at a time.
  • Form into a ball, cover with clingfilm, and place in the fridge for about 30 minutes.
  • When ready, roll the pastry out into a large, rough circle shape (I roll it for a while and then place it on baking paper so that I can get the pastry as thin as possible without it sticking).
  • Place the pastry inside a pie dish or baking tin (I used a 6" springform because it was easier to create a deep dish, get the pie out, and produce pretty pictures, but if you are not worried too much about aesthetics, just use any ovenproof dish you have).
  • Smooth the pastry against the surface of the tin leaving an edge a little higher than the tin (it will shrink when baked).
  • Next, bake the pastry blind: Cover the pastry with baking paper or aluminium foil and fill with dried beans. Bake for 10 minutes. Remove from the oven.
  • In the meantime, beat your cream and egg together. Add to a bowl along with the cooked vegetables. Give it a stir to make sure everything is combined.
  • Spoon into the pie crust and return to the oven to bake for a further 25-30 minutes (you can add a touch of cheese to the top if you like, but it isn't necessary). 
  • Allow to cool for a while and serve warm or let cool completely and eat cold. Enjoy!


  1. You can use regular flour in place of spelt (just use the same amount).
  2. I didn't peel my potatoes, but you can if you prefer.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 


Roasted Vegetable Spelt PieRoasted Vegetable Spelt PieRoasted Vegetable Spelt Pie

3 thoughts on “Roasted Vegetable Spelt Pie”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating