Just in time for the Thanksgiving Holiday - a Spelt Crust Pumpkin Pie! Last week I watched a few minutes of Anna Olson's Baking show and it was about making the perfect pie - which included a very seasonally appropriate, Pumpkin Pie. It instantly sparked my interest as I got making it with a little skip in my step. A few things caught my interest on this particular recipe.
1. The crust was made with butter (not shortening) and had lemon juice in it. I don't think I have ever heard of lemon juice in a pie crust.
2. She made this beautifully creative braid around the crust which beats my efforts of trying to crimp the edges just right.
3. The pumpkin filling called for fresh ginger... I have only used fresh ginger in my cooking but why not?!
4. She only used 1/2 cup of sugar. Seemed like so little compared to most recipes so I did not adjust the amount.
All this plus my undying curiosity as to whether I could make a flaky crust using spelt flour and company coming got me moving pretty quick on this.
The end result was delicious! The crust was super flaky (with a small hint of something different) and the ginger in the filling was just right. Likely could have used a bit more ginger than I added but not over powering at all. It is also mildly sweet so if that is a concern, you could add the traditional 3/4 - 1 cup of sugar for something sweeter. I would totally make this again and that is why it is going on my blog...so I know where to find my recipe. If you would like to see Anna's original, click here.
Pumpkin Pie with Spelt Crust
1 1/2 cup light spelt flour*
1/2 tsp salt
10 Tbsp cold butter cut into cubes
1 large egg yolk
3 Tbsp ice cold water
1 Tbsp fresh lemon juice
I have always done pie dough by hand - using a pastry cutter in a bowl. You can do that with this recipe as well but this time around, I chose to follow Anna's steps using a food processor. I found using the processor, I did not make the butter crumb as small as I would have doing it with a pastry cutter and that does help create a flaky crust.
In a small bowl or measure cup, place some water (about 1/4 cup) along with ice cubes to get the water as cold as possible. Set aside until needed in the crust. This water will be much colder water than just straight from your tap which helps keep the butter firm and then makes a crust flaky. A little trick I learned from my mom.
Using a food processor, pulse the flour and salt to combine.
Add in the cold, cubed butter and quickly pulse to combine the butter into small, pea-size pieces. It should look a little lumpy with small butter pieces.
In a separate bowl, whisk together the egg yolk, ice cold water and lemon juice.
Add all the liquid into the flour and pulse until it just barely comes together (it should resemble a crumble dough).
Using a clean work surface, dump out the dough and gently press the dough to create a flat, round disc.
Wrap the dough in plastic wrap and refrigerate for about 2 hours.
Light Spelt Flour - Whole vs light Spelt flour is similar to the difference between baking with whole wheat and white flour. Whole is definitely a heavier flour (and healthier with the whole bran included) which means baked products are not as light and fluffy and perhaps less flaky in a pie dough. I am not sure how the whole spelt would work in this pie dough recipe but feel free to try it if you are adventurous. For a guaranteed success, I would suggest the light spelt flour.
Palm Sugar - See Sugar 101 tab at the top of the blog.
Fresh Ginger - Fresh ginger should be firm, light colored skin and fragrant. To peel the ginger before grating, I suggest using the edge of a spoon to take just the very top layer of skin off. It comes off in a very thin layer leaving the most of your ginger for grating. Of course, some chose to just grate the peel in as well. Try to use a microplane grater which makes a paste-like grate for no lumps in your pie filling.