Ingredients
1.5 Cups Spelt Flour
0.5 Cup Soy-based spread
Soy milk
Salt
Herbs
Process
Measure out the flour into a mixing bowl. I used white spelt flour for a finer pastry but brown flour is fine too. Add some salt and herbs for flavour, I sprinkled in some oregano but might try something else next time.
Mix in the soy spread, the brand I get is Pure, and rub into the flour until you get a breadcrumb-like consistency.
Dribble in a little soy milk and mix keep adding little by little if needed. The secret is to stop mixing as soon as the ingredients stick together.
Roll the pastry into a ball, cover and leave to rest for around 20 minutes.
Split the pastry into 2/3 (bottom crust) and 1/3 (top crust) and roll out between two sheets of grease-proof paper. Oil the pie dish and with the pastry still stuck to one on the sheets simply place into dish and peel of the paper.
Brush the top with a little soy milk and cook for about 50 minutes in a 180°C oven until the pastry turns golden brown.
This makes enough pastry for a small pie, but if you need more just double the mixture. Any extra pastry can be frozen.
