lowfructose

This healthy homemade spelt pastry is a versatile and easy-to-make option for both sweet and savoury dishes. Made with wholemeal spelt flour, it’s packed with fibre and nutrients, and can be used for pies, quiches, and tarts. The natural sweetness of coconut sugar or rapadura makes it perfect for sweet treats, while the butter adds richness to the dough.

Before I owned a Thermomix, I never made pastry, now I make at least one batch every few weeks. Even without a Thermomix, it really is so simple to make and the health benefits of avoiding awful store bought pastry is well worth it.

A word about store bought pastry

I try to minimise ot avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour (they also have a wholemeal spelt puff available now). You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans-fats.

Before you think every now and again won’t hurt – did you now that trans-fats accumulate in your cells and that their effect on your body is cumulative. Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let you (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry (or buy an all butter brand)!

For other pastry options check out:

• Sourdough Pastry
• Gluten, Dairy and Egg-free Pastry
• Almond Pastry (dairy and gluten-free)

Health benefits

Spelt flour is an ancient grain that’s more nutrient-dense and easier to digest than modern wheat flour. It’s rich in fibre, vitamins, and minerals, including iron and magnesium, making it a healthier, gut friendly choice for homemade pastry. Coconut sugar or rapadura are low-glycemic sweeteners, helping to avoid sugar spikes.

Ingredients

You’ll need wholemeal spelt flour, sea salt, coconut sugar or rapadura (for sweet pastry), butter, and either an egg yolk or chilled water for this spelt pie crust recipe. The butter should be cold and diced, and the water chilled to help the dough come together without getting too soft. These basic ingredients make for a pastry that’s both nutritious and delicious.

How to make this spelt pie crust

To make this tart by combining the flour, salt, and sugar (if making sweet pastry) in a food processor. Add the cold butter and process until it forms coarse crumbs. You can also make this by hand in a mixing bowl by simply rubbing the butter into the flour mixture with your fingers. Then, add the egg yolk or cold water, processing (or mixing) just until the dough comes together. Roll the dough into a ball, wrap in parchment paper, and chill in the fridge for at least 30 minutes. When ready, roll it out between two sheets of parchment paper and bake on the bottom shelf for a crisp finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Use this spelt pastry for pies, quiches, or tarts, either sweet or savoury. It pairs beautifully with fruit fillings for dessert or savoury fillings like spinach and feta for quiche. Any unused pastry can be stored in the refrigerator for up to a week or frozen for later use. If freezing, wrap it well in parchment and a freezer-safe bag to keep it fresh.

Vary this healthy homemade spelt pastry to suit your needs

To make this pastry dairy-free, you can substitute the butter with a plant-based alternative, like coconut oil. For egg-free versions, skip the egg yolk and simply add more chilled water until the dough comes together. If you need to avoid sweeteners, leave out the coconut sugar for a savoury pastry that works perfectly with savoury pies and quiches.

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

Print Recipe

5 from 3 votes

Healthy Homemade Spelt Pastry

This Healthy Homemade Spelt Pastry is easy to make, can be sweet or savoury and is perfect for pies, tarts or galettes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 1 large pie (top &bottom)

Ingredients

• 300 g wholemeal spelt flour
• Pinch sea salt
• 3 tbsp coconut sugar or rapadura (only for sweet pastry)
• 120 g butter -chilled and diced
• 1 egg yolk (optional)
• 1-2 tbsp water (approx.) chilled

Instructions

• In a food processor mix the flour, sea salt and sugar (if using) until combined. If using a Thermomix, mix 5 seconds, speed 4.
• Add the butter and process until it comes together in a coarse crumb  (you can also do this by hand by rubbing the butter into the flour mix). If using a Thermomix, mix 10 seconds, speed 6.
• Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). If you are not using the egg yolk, you'll just need extra water. If using a Thermomix, 10 seconds, speed 6,  then 30 seconds, wheat symbol (to knead).
• Add extra water if necessary tablespoon by tablespoon until it is the proper consistency (see the note about consistency below).
• Roll into a ball (or portion into smaller balls) and wrap in parchment (baking) paper. Rest in the fridge for at least 30 minutes. If it is left for longer it can dry out, if that happens, you may need to add more water and remix it (I throw it back into the thermomix to blitz)

  See the note below for tips on rolling.
• For a crisper pastry, blind bake at 180℃ (fan-forced) for approximately 10 minutes or bake on the bottom shelf of your oven for about 20 minutes (until golden brown).

Store

• Store in an airtight container in the fridge or freezer.

Notes

A note about pastry consistency

As all whole flours are slightly different in their consistency/texture (even from bag to bag), you will need to judge how much water is needed with each batch you make.

The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). 

If the pastry cracks when rolling, you haven't added enough water (you can remix it with more water added). 

A note about rolling pastry

Personally, I find the cleanest and most fool proof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

If your kitchen is hot (during summer) you will need to work quickly to assemble the pie.

Baking note

Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).