Pie Pastry

This is the first recipe I've created myself. I made this last night (June 14 2012) because I love pies and pastry but am trying to stop eating all sugar. So, this is my dairy-free, sugar-free, spelt flour pie pastry.

Ingredients 

1.5 Cups Spelt Flour 
0.5 Cup Soy-based spread 
Soy milk 
Salt
Herbs 

Process 

Measure out the flour into a mixing bowl. I used white spelt flour for a finer pastry but brown flour is fine too. Add some salt and herbs for flavour, I sprinkled in some oregano but might try something else next time. 
Mix in the soy spread, the brand I get is called Pure, and rub into the flour until you get a breadcrumb-like consistency. 
Dribble in a little soy milk and mix keep adding little by little if needed. The secret is to stop mixing as soon as the ingredients stick together. 
Roll the pastry into a ball, cover and leave to rest for around 20 minutes. 
Split the pastry into 2/3 (bottom crust) and 1/3 (top crust) and roll out between two sheets of grease-proof paper.
Oil the pie dish and with the pastry still stuck to one on the sheets simply place into dish and peel of the paper. 
Brush the top with a little soy milk and cook for about 50 minutes in a 180°C oven until the pastry turns golden brown. 
This makes enough pastry for a small pie, but if you need more just double the mixture. Any extra pastry can be frozen.