2 1/3 cups whole grain spelt flour (or flour of choice)
1 teaspoon sea salt
1/2 cup plus 1 Tablespoon olive oil
In a medium-sized bowl, stir flour and salt with fork. Then, continue stirring as you add the oil. The mixture should resemble course crumbs.
Sprinkle 2 to 4 tablespoons of cold water into the mixture, until pastry is moist and cleans sides of bowl. (I used two.)
Form pastry into a ball, then diving into two balls, with one slightly larger than the other. Roll the slightly larger ball out with a rolling pin, on wax paper, until it is about two inches larger than your pie plate, all around.
Carefully place pie plate over the rolled out dough, and turn wax paper upside down so that pastry carefully lands in the pie plate.
Roll out the second ball of dough, and cut a few slits in the top with a knife. You will place this crust over the pie, once the filling is inside, and then attach the two crusts by squeezing them together with your fingers.
Follow directions for pie filling to see how long to cook it.
For more details and photos, click here.