Homemade Buttery Einkorn Pie Crust
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If you are looking for a delicious and easy Einkorn pie crust recipe that is both flaky and buttery then you have come to the right place! This simple 3 ingredient recipe uses Einkorn flour but works perfectly with regular All-purpose flour too!
This Einkorn pie crust recipe is based on an original pie crust recipe that I have used for years. Passed down from my grandmother to my Mom and eventually to me, we have all had a hand in making it our own. Once I discovered Einkorn all-purpose flour, I knew I had to try it with this pie crust recipe. It is now my go-to pie crust recipe and I hope it will be yours too!
Why I Use Einkorn Flour
Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities.
It also has a lower glycemic index than standard All-purpose flour, so it won’t spike your blood sugar as much.
It has a wonderful nutty flavor and makes for an extra flaky and flavorful crust that seriously rivals a standard pie crust with traditional flour.
Einkorn Pie Crust Tips
Is Butter or Shortening Better For Pie Crust?
I prefer butter. Let me tell you why:
FLAVOR: Butter adds flavor to the crust. Shortening does not. I believe food should first and foremost taste good. If you use high-quality organic grass-fed butter, it will also make a big difference in the flavor and texture.
FLAKY LAYERS: Butter will add more of those flaky layers. Especially if you are cutting it in by hand and not with a machine. When the layers of butter melt and the water in butter turns to steam it helps to puff up the layers for a flakier texture.
HEALTH: Most shortenings available at local markets are laden with unhealthy seed oils. I try to avoid this as much as possible. Contrary to popular belief, high-quality grass-fed butter can actually be good for you (in moderation).
Are there any benefits to using shortening? Yes, shortening will help the crust hold its shape better. If you are making intricate designs in a pie, then shortening is the way to go. And if you are willing to spend a bit more, you can find shortening that is made with healthier fats, like Spectrum Organic Shortening made from Palm Fruit Oil.
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FAQs
What Size Pie Plate Should I Use?
This recipe is for a double pie crust and is ideal for a 10″ pie plate. You can also use a 9″ pie plate, you just might have some leftover scraps. You can easily cut it in half for a one-crust pie. My favorite pie plates to use are the vintage “Royal China by Jeannette” pie plates. Not only are they durable, but the larger size will easily feed a big family.
Can I freeze the dough?
Yes, the dough will stay fresh in the freezer for up to two months if sealed properly. When ready to use let it thaw out then proceed with steps for rolling the pastry.
What if I am using a 9” Pie Plate?
You can either leave the recipe as-is and you’ll have a little extra dough leftover for the kids to make something fun, or you can reduce the ingredients to: 2 cups flour, 2/3 cup butter, and 8-10 tablespoons of water.
Why is my Einkorn pie crust tough?
Your crust may have turned out a bit tough if you did not let it rest. This is why chilling the pie crust in the fridge for at least 45 minutes is a good idea. Not only does it help create the flaky layers, but also gives the Einkorn flour time to absorb the moisture.
Easy Homemade Buttery Einkorn Pie Crust
Ingredients
- 2-2/3 cups Einkorn Flour
- 1 cup Salted Butter
- 10-12 tbsp Ice Cold Water
Instructions
- Measure your flour into a large bowl.
- Cut cold butter into small cubes and add to flour.
- Cut butter into flour with a dough/pastry blender until it has a pea-like consistency.
- Slowly add the ice water one tablespoon at a time until the flour is well moistened, and the dough leaves the sides of the bowl. The Einkorn flour dough will be a bit stickier than All-purpose flour dough, so have plenty of flour sifted onto your surface, hands, and rolling pin. Turn out the dough and pack it into a ball.
- Cut the ball in half and shape each piece into a flattened round disc. Wrap in plastic wrap and chill for a minimum of 45 minutes. Overnight is best.
- Roll the first disc of dough out on a floured surface into a circle that is about 3” larger than your pie plate and roughly 1/8" thick.
- Gently transfer the bottom crust into the pie plate being careful not to stretch the dough as this will cause it to shrink during baking. (hint: an easy way to do this is to roll it onto your rolling pin loosely and then roll it back out over the pie plate).
- Repeat step 6 with the top crust.
- Add your pie filling.
- Gently transfer the top crust onto the top of the pie.
- Trim any extra long edges from the overhanging crust so you have a uniform round shape, then fold and roll overhanging pastry under the edge of the bottom pastry to seal. Lastly, flute the edge with your fingers.
- Brush the top of the crust with your egg wash and sprinkle with cinnamon and sugar if desired.
- Cut slits in the pie for venting.
- Cover the edge of the crust with tin foil while baking to prevent excessive browning. Remove it for the last 15 minutes of baking time.
- Bake as directed for your pie recipe.
Notes
- This recipe is for a 2 crust pie. Cut recipe in half for a single crust.
- This dough does best if allowed to chill overnight.
- Brush an egg white on the bottom crust prior to adding your filling to avoid a soggy bottom.
- Cover the edge of the crust with tin foil while baking to prevent excessive browning. Remove it for the last 15 minutes of baking time.
Did you try this recipe? Feel free to let me know how it went in the comments below!
Happy Baking!
♥ Jessica
More Einkorn Recipes
Explore the Einkorn dessert category for naturally delicious treats made with this ancient grain—perfect for those who love baking with simple, nourishing ingredients.
