Dough for quiches or pies

  • 200 grams spelt flour
  • 90 grams butter, cut up into pea size pieces
  • 1 whole egg
  • 20 grams water
  • 5 grams sea salt

In a bowl, mix flour, butter and salt until mixture has the consistency of sand.  Add egg and part of the water.  Knead the dough and add  rest of the water a little at a time according to the consistency of the dough.  When the dough is homogeneous, wrap it and allow to rest 2 hours in the fridge.

Source : L’épeautre gourmand de sainte Hildegarde, éditions Résiac.