Vegan Spelt Pie Dough
This Vegan Spelt Pie Dough is my go-to base for pies, tarts, and galettes when I want something a little nuttier than classic white flour pastry. It’s buttery, crisp, and easy to work with — just keep everything cold and don’t overmix. Perfect for both sweet and lightly savory fillings.
Dough Instructions
- In a mixing bowl, whisk together the spelt flour, salt, sugar, and baking powder.
- Add the cold vegan butter and cut it into the flour (using a knife/bench scraper, your fingertips, or a food processor) until you get a mix of small pea-sized crumbs and some finer crumbs.
- Add the water gradually and mix just until the dough starts to come together. Stop as soon as it holds when you squeeze it — don’t knead.
- Shape into a flat disk, wrap tightly, and chill for at least 30 minutes before rolling (this helps it roll cleanly and bake flaky).
- To use: roll out on a lightly floured surface and fit into your pie/tart pan. Chill again briefly if the dough feels warm or soft.
- Baking depends on your filling: blind bake for custard-style pies, or bake directly with fillings that cook through in the oven.
Notes
- Cold butter = flaky dough. If your kitchen is warm, chill the butter (and even the flour) beforehand.
- Add the water gradually — different flours absorb differently, and spelt can go from “perfect” to “sticky” fast.
- Don’t overwork the dough. Mix only until it holds together; overmixing makes it tougher.
- If the dough cracks a lot while rolling, let it sit for 5 minutes to soften slightly, then roll again.
- If you want a slightly sweeter crust for dessert pies, increase sugar to 1–2 tsp.
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Scale
- Bench Scraper
- Knife
- Food Processor
- Rolling Pin
- Plastic Wrap
- Pie Dish
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