Healthy Homemade Spelt Pastry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: large pie (top &bottom)

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

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).