Soft Pie Crust

This is a recipe for 1 pie. A yeast based, soft pie crust very well suited for runny fillings such as mashed fruit, compotes, custards, etc...


  • 250 g spelt flour
  • 10 g fresh yeast
  • 100 ml milk
  • 1 medium egg
  • 70 g unsalted butter
  • 25 g powdered sugar
  • ½ tsp salt

  1. In a bowl, make a hole in the flour and pour some of the milk. Add the yeast and stir to dissolve. Blend in the egg and sugar too.
  2. Add the soft butter and start kneading in all of the flour. 
  3. Sprinkle the salt over the dough and continue kneading.
  4. Now you need to assess the hardness of the dough. It needs to be supple. Not too tender but not too hard either. To do this add some of the remaining milk until you're satisfied. If necessary add flour.
  5. Knead the dough until it's smooth. Cover dough with clean kitchen towel and let proof for about 20 - 25 minutes.
  6. Roll out the dough to a thickness of approximately 3 mm. Allow a few minutes to rest. If thickness is too much roll out again until right size is achieved. Use extra flour in the process.

It's unnecessary to pre-bake this crust unless a recipes specifically calls for it. A no-bake filling for example would require pre-baking.


Tools used: Mixing bowl, rolling pin,  sieve.

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Tips:

  • Sugar and yeast based.
  • Usually bakes in relatively short time at high temperatures.
  • Use extra flour for rolling out dough.
  • Milk should be lukewarm.