Cheddar Spelt Flaky Pastry Crust - @foodnerdextreme

Cheddar Spelt Flaky Pastry Crust - @foodnerdextreme

@foodnerdextreme developed this delicious pie crust using our whole grain spelt flour. We gave it a try and loved it! Spelt creates a tender and flaky pastry.

She used this crust for an apple pie (as pictured), however also recommends it for quiche, pot pie, or rolled out into crackers. We didn't have unsalted butter on hand, but found that using salted butter and omitting the salt worked fine. We have added in the weight measurements for you. From @foodnerdextreme:

Makes 1 double crust for a 9" pie pan or 2 single crusts.
 1 3/4 cups (260g) Whole Grain Spelt Flour
 1 tsp kosher salt
 1 Tbsp sugar
 3/4 cups (170g) unsalted butter, cut into small cubes
 1 1/2 cups (115g) shredded old cheddar cheese
 1/2 cup plus 2 Tbsp ice water
 1 tsp apple cider vinegar
Mix together flour, salt and sugar in a medium size bowl.  Add butter and cheese mixing until the butter and cheese are coated with flour. Squeeze the butter cubes between your fingers until there are some large pieces remaining but mostly medium to small pieces. Add vinegar to water and pour in 1/2 C mixing and squeezing until there is no dry flour left at the bottom of the bowl. Add last 2 Tbsp if needed (I needed to add them as the whole grain flour tends to absorb more liquid) Don't worry if the mixture looks shaggy, it will come together when you wrap it up. Divide into 2 equal pieces and wrap in plastic wrap or beeswax wrap and then push down to flatten and make the dough into a disk. Refrigerate at least 1 hour before rolling out.

I baked my pie for 20 mins at 425 F and then 25 mins more at 375 F

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