Olive Oil & Wholegrain Spelt Pastry Crust
Ingredients
- 125g (1 cup) wholegrain spelt flour (see note 1)
- 125g (1 cup) plain spelt flour (see note 1)
- 1 tsp salt
- 75ml (⅓ cup) olive oil
- 60-100ml (4-7 tbsp) cold water (see note 2)
Instructions
- In a large bowl, whisk together the flours and salt for a light, even base.
- Pour in the olive oil and 60 ml (4 tbsp) of the cold water, then work the ingredients together (I used a stand mixer).
- Gradually add more water, a little at a time, until the dough comes together. You’re aiming for a soft but not sticky healthy pie base. Be patient, letting each addition of water fully absorb before adding more. Your dough should be soft but not sticky.
- Shape the dough into a ball, wrap it in clingfilm, and rest in the fridge for 20–30 minutes. There is no butter, so it won’t firm up like a butter-heavy dough.
- Roll out the dough on a lightly floured surface until it fits your pan (mine was 28 cm) with a slight overhang.
- Press the dough into the pan (no need to grease or line the pan), and trim the edges slightly, leaving some extra to account for shrinking.
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use all-purpose flour instead of spelt flour. I used a combination of wholegrain and white spelt, but feel free to use all white or wholegrain, if you prefer.
- Take care with how much water you add. Start off with four tablespoons and gradually add more. Read here for further information.
