Perfect Spelt Shortcrust Pastry Recipe – Melt-in-Your-Mouth Texture

My new, improved spelt shortcrust pastry is perfect for both sweet and savoury pies. The texture I can only describe as melt-in-your-mouth. If you'd like to make a savoury pie, leave out the sugar and add a little salt. I have made my recipe with white spelt flour as this is what I prefer to work with however, many of my followers only use wholegrain spelt flour. So you might be thinking, can I make this recipe with wholegrain spelt flour? the answer is yes, but the texture will change slightly and, you may find wholegrain pastry a little hard to work with. If that's all you have, try sifting out some of the grain before using it. #speltflour #speltpiecrust #baking #dinkel Chapters 00:00 How to make melt-in-your-mouth spelt pie pastry 00:15 Whisk flour, sugar and salt 01:00 Remove the chilled butter and water from the fridge 01:42 Blend the butter into the flour mix this might take a few minutes 03:00 Add 4 tablespoons of water to your 2 egg yolks and mix then pour into flour then blend with a spatula then form a dough with your hands you could wear gloves 04:12 Smooth the dough on a flour blench then divide it into two pieces I use the scales to weigh 05:00 Smooth each piece into a flat disc then wrap 05:28 Store both wrapped pieces in the fridge for up to 1 hour to 2 days or in the freezer for 8 weeks _____________________ Ingredients for a pie (2 layers) Spelt flour or your choice – 370g, 13 oz (2 + 2/3 cup) Butter, chilled and cubed – 200g, 7.1 oz (1 cup) Salt – 1/4 ts Egg yolk – 2 large Cold water – 4-6 tb Icing sugar, powdered sugar – 2 tb  ____________ Method 1. Add flour, sugar, and salt into a large bowl. Mix the egg yolk and water and add to the dry ingredients. Then add the butter and mix with your hands until the dough comes together. Pull the dough together with your hand to incorporate any dry pieces. (Be careful not to hastily add more liquid, as this will not yield the best results.) You could also do this in your food processor. 2. Wrap the pastry in cling wrap or baking paper and refrigerate for a least 30 minutes to allow the gluten to relax before rolling. The dough will also get a little wetter once it relaxes so factor that in. 3. Store your pastry for up to 2 days in fridge or freeze for up to 8 weeks. 4. When ready to use, roll on a floured surface to fit your tin or pie dish. A good thickness is ¼ inch. Bake per the instructions of the pie recipe you are using it for. ___________________ How You Can Support My Channel If you'd like to donate you can click here: https://www.paypal.com/paypalme/suema... Subscribe to YouTube https://www.youtube.com/c/SueMareeP?s... and hit the 🔔 Newsletter – https://suemareep.com/#/portal/signup Facebook –   / suemareepkitchenlove   Instagram –   / suemareep   Newsletter – https://suemareep.com/#subscribe\ My secret tool for YouTube growth – Tube Buddy https://www.tubebuddy.com/SueMareeP   / suemareepkitchenlove