Vegan Rhubarb & Strawberry Pie with Spelt Crust

Instructions

1. Begin with the pastry. Combine the flours, sugar and salt in the bowl of a food processor. Pulse a couple of times to combine. Add the diced vegan butter and shortening, coating the little pieces in the dry mixture as you put it into the bowl (watch out for the blade!). Pulse a couple of times until the butter pieces are the size of small peas (or cut in with a pastry cutter). With the motor running, pour the ice water in through the feed tube until you see the dough forming and sticking together. If it holds when pinched together, it's ready. Turn the dough out onto a floured surface and form into two discs. Wrap both in saran and chill for at least an hour.

2. For the filling, combine fruit with sugar, flour and orange juice. Set aside.

3. Preheat oven to 400°F.

4. Roll one pastry disc out on a well-floured surface with an equally well-floured rolling pin to a rough 12 inch circle. From the top of the pastry, gently roll it backwards, gathering it onto the rolling pin. Lift and un-roll gathered pastry into the pie dish, loosely draping it over and gently tucking it into the little nooks.