Healthier One-Crust Pie Crust Recipe
Pie crust is quite simple to make once someone shows you how. I created this healthier recipe by using ⅔ of the typical amount of fat in a pie crust. You can use as little as half of the fat found in a basic pie crust recipe, but I find that this is as low as I can go without sacrificing taste and texture. Give it a try and see what you think.
Author: Angela Marinelli
Recipe type: Dessert
- 1¼ cups spelt flour (white or whole grain)
- ½ tsp sea salt
- ⅓ tsp baking powder
- 4 TBS cold unsalted butter
- [OR for a VEGAN OPTION use 2 TBS cold Earth Balance butter substitute and 2 TBS butter flavored non-hydrogenated shortening]
- 5-8 TBS cold water
- Combine dry ingredients into a medium sized mixing bowl and stir together.
- Cut your cold unsalted butter OR your dairy-free butter substitute into 1 TBS chunks.
- Use a pastry blender to cut the fat into your dry ingredients until the fat resembles very small peas, making a dry crumble.
- Add 4 TBS cold water to your mixture and gently bring it together with your hands.
- Continue to add cold water 1 TBS at a time until the mixture comes together with your hands. (I find you need closer to 5 TBS for a vegan crust, closer to 8 for a butter crust.)
- Gently form a ball to bring all the pieces of the dough together. DON'T OVERMIX!
- Chill the dough for 30 minutes in the fridge or 10 minutes in the freezer before rolling out into a crust.
1. Use cold butter/cold butter substitute and cold water. This makes a flaky crust. 2. Do not overmix/overwork pie crust. This is not a dough you knead. Gently bring it together with your hands. 3. Add water slowly to bring dough together gently. If you add too much water the dough will become tacky, even gooey and you'll need to add flour. This will make your crust tough and less flaky.
Still not sure how to make pie crust? Watch my How to Make a Healthier Pie Crust Video for a quick lesson in pie-making. Do it with me!