The texture and moistness of this oil-free spelt crust will fool even the harshest critic. I was shocked myself when I made 2 blueberry pies & no one could determine which of the 2 crusts were oil-free.
Preheat oven to 425 F
Add the ground flaxseed to the water & stir & let it sit for 5 min.
Add almond flour, spelt flour, sugar & salt to the food processor & blend until well combined. You will see the fat from the almond flour will change the consistency to moist crumbles.
NOTE: If making a savory pie leave out the sugar.
Add the flax egg mixture & blend.
While the processor is running add 5 Tablespoons of the cold plant-based milk into the processor & blend until the dough forms into a ball. (If the dough does not form into a ball then add the final tablespoon of milk.
Wrap dough ball in plastic wrap or put in a bowl with a lid on. Refrigerate for 30-60 minutes & start to make your pie filling.
Add filling to the crust & refrigerate while you make & roll out the top crust.
Now remove pie from the fridge & add the top crust. Pinch the edges.
NOTE: If making a lattice crust see my recipe on my website called Blueberry Pie with Spelt Crust & follow directions for the lattice crust & watch the video on this page where I make the blueberry pie with lattice crust to learn how to do it.
If making a blueberry pie like the one on my website then cover the edges with foil or crust edge protector and bake at 400 F for 60 minutes.
NOTE: If baking another kind of pie bake at the appropriate temperature & for the time needed.
I think you will be amazed that this crust is oil-free because it is so delicious you would never know there is no butter or oil in it.
This crust is so good with the Sol Canyon Kitchen Blueberry Pie ... try it & Enjoy.