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Pie Crust


2 1/2 cups integral spelt flour
1 teaspoon salt
1 tablespoon sucanat (or other raw cane sugar)
1 1/2 cup cold butter
1 1/2 cup spent leaven

Stir dry ingredients together, then cut in butter using a pastry blender (or two knives) until crumbly, with plenty of pea sized chunks of butter remaining. Add 1 cup leaven, gently working to create a single dough mass. Try not to melt the butter with your hands. Continue adding leaven slowly, as needed, to work in remaining flour. If your leaven is threatening to run out, use sour cream instead to add moisture, it won't add toughness like water or egg.

Allow to ferment overnight. Refrigerate in the morning, to return butter to a more firm state.

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