Pie Crust (double crust)

Unlike cake ingredients, pie crust ingredients need to be cold. Dry Ingredients: 1 3/4 c white spelt, 1/2 c whole spelt, 1/3 c oat flour, 1 Tbsp white rice flour, 1/2 tsp salt, 2 Tbsp sugar, 1/4 tsp cinnamon. Wet Ingredients: 3/4 c safflower oil (cold), 1/4 c apple juice. Combine wet ingredients in a cup and put in freezer for 15-20 minutes to futher chill. Mix dry ingredients thoroughly with a fork, sift one time, and refrigerate until the frozen ingredients are ready. If needing a pre-baked crust, preheat oven to 400 F. Add the chilled liquids and blend quickly with a fork just until there is no loose flour. At this point and throughout peraperation, handle dough as little as possible for a tender crust. Divide dough in two, and form each of the two sections into a ball. Wrap one in plastic wrap, put it in a bowl, and refrigerate it (overnight if possible). Rip 2 pieces of wax paper (or parchment paper), each piece about 3 feet long. Fold each in half, and set one aside for when you later roll the top dough. Open the remaining piece of wax paper.Place the remaiming dough in the middle one side of the wax paper, flatten it a bit with your hands, and then close the wax paper over it. The dough should now rest in the middle of the folded wax paper, with the paper beneath and above it. Roll the dough out by using a rolling pin over the top of the wax paper. Always start each stroke from the center of the dough, and roll outwards, alternating directions with each stroke. Use even pressure except at the edges, where slightly lightening the presure prevents the edges from getting to thin. When the dough is wide enough to cover the bottom and the sides of the pie pan, gently peel the top paper off the dough; as needed, use your fingers to help push the dough off the paper. When the paper is fully loose, set it loosely back over the dough. Then flip over the whole paper/dough "sandwich", so that the bottom paper becomes the top one. Repeat the peeling procedure to loosen it, too. Open the paper again, and gently place the pie pan, upside down, onto the dough. Flip the pan and dough so that the dough settles into the pan. Remove paper, helping dough settle more into place.Trim excess dough. Save it in case it is needed for the top dough to fill in any holes- if not, perhaps someone will want to play with it! If baking the crust empty, make a few pricks with a fork before cooking to help prevent bubbles forming, and then bake at 400 F for 15 minutes. Let cool before filling. Roll out and loosen the top dough just like the first. Pour the filling into the bottom crust. Then, take the top dough, and with the wax paper open, and using your hand to support underneath the wax paper, flip the dough over onto the pie. Peel off the paper, trim the dough, and bake.