Spelt pie dough from Good to the Grain: Baking with Whole-Grain Flours (page 163) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 04, 2013

    My husband will eat pie for breakfast if it is around the house, hence my desire to find a pie dough recipe that incorporates whole grains. I did deviate from the recipe (I used butter and not shortening), and I don't think my pie crust was as flaky as it could have been, perhaps because of this change. All in all- I didn't find the spelt flavor that pleasing in a pie crust either. I think a better whole grain option is probably rye.

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