Pastry - For 1 pie shell

1 1/2 cups spelt flour (white or whole)
1/2 tsp salt
1/4 cup organic butter
1/4 cup organic shortening (transfat free)
4 to 5 tbsp cold water

2 pie shells
2 cups spelt flour (white or whole)
1 tsp salt
1/3 cup organic butter
1/3 cup organic shortening (we use Spectrum)
5 to 7 tbsp cold water

Sift together flour and salt. Cut in shortening with mixer or pastry blender till pieces are size of small peas. Sprinkle in 1 tbsp water. Gently mix. Repeat till all is moist. Form into ball. For 2 pie crusts, cut ball in half - one for each pie crust. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness. Transfer to pie tin or this dough also makes wonderful grandma's dots, or small pastries filled with fruit or meat/vegies.

Grandma's dots are made by spreading on butter on flattened dough, sprinkling Xylitol or organic sugar and cinnamon. Roll up and cut into 1 1/2 inch rolls, and bake for 10 minutes or until desired consistancy.

Modified From Better Homes & Gardens New Cook Book

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