Continuing my spelt baking series, here is a clear, reliable recipe for spelt shortcrust pastry. This version yields a tender, easy-to-roll pastry that works well for sweet and savory tarts and pies. Enjoy!
Spelt Shortcrust Pastry
By Gavin Wren
Makes 425g
Uses a mixing bowl, sieve, greaseproof paper and rolling pin.
Ingredients
250g white spelt flour
Pinch of salt
125g cold butter
50ml cold water
Directions
1. Cut the butter into small cubes (about 5–10mm) and return them to the fridge so they stay cold.
2. Sieve the spelt flour and a pinch of salt into a mixing bowl. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Work lightly to avoid warming the butter.
3. Pour in the cold water and mix gently until the dough just comes together. Turn the dough onto a lightly floured surface and knead briefly—no more than a couple of minutes—until smooth. Overworking will make the pastry tough.
4. Shape the dough into a flat disc, wrap it tightly in cling film or greaseproof paper, and chill in the refrigerator for at least 2 hours. Chilling firms the butter and helps prevent shrinkage during baking.
5. When ready to use, remove the pastry from the fridge, allow it to rest for a few minutes so it’s workable but still cold, then roll out between sheets of greaseproof paper to your desired thickness. Line your tart or pie tin, trim the edges, blind bake if required by your recipe, or fill and bake as directed.
Tips: Use very cold butter and water, handle the dough as little as possible, and rest the pastry well in the fridge before baking. This keeps the texture tender and reduces shrinkage.
