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“This is a real food, no-fail staple that can be made with spelt, whole wheat, or sprouted wheat. When using sprouted wheat, you may need to add more water to make the desired consistency. I like to make pie crusts ahead of time and freeze them. This recipe makes one crust and lattice for the top. Doubling the recipe will give you three crusts.”
READY IN:
15mins
YIELD:
1 1/2 crusts
UNITS:
US

Ingredients Nutrition

  • 2 cups sprouted wheat, whole wheat or 2 cups spelt flour
  • 1 teaspoon sea salt
  • 13 cup cold butter
  • 13 cup cold palm shortening (I use Spectrum brand)
  • 5 -7 tablespoons ice water
  • 1 dash vinegar

Directions

  1. 1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
  2. 2. Mix together flour and salt.
  3. 3. Cut in butter and shortening to make small pieces.
  4. 4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
  5. 5. Cut ball in half.
  6. 6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
  7. 7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
  8. 8. Trim and crimp edges.
  9. 9. Freeze or cook as pie recipe indicates.

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