This is a standard in the kitchen – it can be used for both sweet and savory pies. It can be doubled and stored in the frig for a week before baking.
1 C organic spelt or oat flour
½ C Coconut oil or raw, organic butter
½ tsp sea salt
5-6 T cold water
Cut the coconut oil or butter into the flour & salt mixture, using the fingers until crumbly. Make a well in the center of the mixture. Add the water a little at a time, stirring with the finger to incorporate more of the flour, until the mixture will form a ball but not stick to the bowl.
Let the dough rest in the refrigerator, covered, for at least 2 hours. When ready to use, roll it out between floured layers of waxed paper.