Spelt short pastry for pies

200 g wholemeal spelt flour

50 g of corn starch

100 g sugar

3 or 4 tablespoons extra virgin olive oil

1 tsp baking soda

1 satin teaspoon of vanilla extract or grated lemon zest

1 pinch of salt

a bit of soy milk (or water)

Place the flour in the shape of a volcano on a work surface, add oil and knead vigorously.
Add the remaining ingredients and add water or soy milk, a little at a time, and continue to knead without becoming discouraged!
Reach a certain compactness (if too sticky, add a little more flour) wrap the dough with baking paper or clean cloth and let it rest in the fridge for half an hour.
Roll out the dough with a rolling pin or your hands (flour before the table, hands or rolling pin).
Now put it in a baking pan previously greased, saving some dough for the strips to put on.
Add the jam and bake at 200° C for 20 minutes.