Throw Out Your Pie Crust Recipes...
Here's a BETTER Pie Crust Recipe!

This isn't a low carb crust, but it's the best "regular" pie crust you'll ever find. It's truly a better pie crust.

Why?

Because it's made with sprouted flour. I know, it sounds strange. But it's brilliant. If you're familiar with sprouting, you know how special anything sprouted is.

To make sprouted flour, wheat (or spelt) berries are sprouted, which transforms the grain into a vegetable. The sprouted grains are then dried at a low temperature and ground into flour. Sprouted flour is much less starchy and is easier to digest than regular wheat flour.

AND it has lots of nutrients. It's how Mother Nature intended for us to eat the grain. Sprouted flour contains all of the live enzymes and vitamins, so is very perishable and must be kept refrigerated to maintain its nutrients.

Sprouted flour is hard to find, but I've found a terrific source for you: the Summers Sprouted Flour Company, owned by Shelley Summers. She ships her flour nationwide. It's absolutely the best. I've ordered from Shelley for 6 years, and her products are top-notch. She offers sprouted wheat, sprouted spelt, and sprouted rye flours.

I prefer the sprouted spelt flour for my baking, so that's what you'll see in my recipes. It has the lowest level of gluten, and seems to have a lighter consistency than the sprouted wheat flour.

2 cups sprouted spelt flour
½ tsp salt
12 TBSP (or 1.5 sticks) cold butter, cut into 1-inch pieces
4 TBSP cold water

In a food processor bowl, add flour and salt. Hit "pulse" and hold for a few seconds. Then add the butter pieces and process until the mixture resembles coarse crumbs. Add water and process briefly until the water is mixed through. (Don't process too much, or the dough will become tough.)

Roll out a piece of parchment (or waxed) paper. Sprinkle about a tablespoon of sprouted spelt flour on paper. Place ball of dough on paper, and add another sheet of parchment paper on top of dough ball. Press the ball into a small circle with your hands (this makes the initial rolling pin movements easier). Then take the rolling pin and roll out the dough into a circle that's a good 2 inches larger than the diameter of the pie plate. (Turn the pie plate upside down and hold over your circle to determine whether the circle size is large enough.)

If you need a baked pie crust for your recipe, preheat the oven to 350 degrees Fahrenheit. Bake for 10-12 minutes, until lightly browned.

Makes 1 pie crust for a 9-inch deep dish pie (with some leftover dough for fun treats, like cinnamon roll-ups!)

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