Whole Wheat or Spelt Crust

October 6, 2007

Whole Wheat or Spelt Crust

Anu Gupta, Tucson CSA

Adapted from Nourishing Traditions by Sally Fallon.

I usually make several crusts at once, and freeze them between two sheets of wax paper. After rolling them out, you can fold the wax paper and crust into quarters to freeze. Then whenever I want to make a quiche or other pie I just pull a crust from the freezer. It usually defrosts by the time I put the rest of my quiche ingredients together. Note the dough is left out overnight to improve flavor and nutrition. Makes 2 crusts.

2 cups whole wheat or spelt flour
10 T. soft butter
½ t. salt
Enough yogurt or buttermilk to make a soft dough.
Unbleached white flour for rolling out

Combine ingredients in a large bowl with clean hands until well blended and a soft dough forms. Leave the covered dough at room temperature until the next day. This produces a yummy slightly sour flavor. Divide the dough in 2, and roll out onto a floured surface or between two floured sheets of waxed paper. Use just enough flour to prevent sticking. Gently fold crust in ½ then into quarters, place in greased 9” pie pan, unfold and crimp edges.

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