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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!

Is Einkorn flour better?

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.

What size pie plate should I use?

This recipe is for a double pie crust and is ideal for a 10″ or 11″ 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. I have almost every one in the collection and I just adore the nostalgic prints. They are also great because they are bigger and will easily feed a large family.

What are the tricks to making a good Einkorn pie crust?

Spoon your flour into the measuring cup and level off with a straight edge. This will ensure you have the proper ratio of flour to water. Scooping it out directly will result in packed flour, which ends up being more flour than called for.
Use cold butter. Don’t pull it out of the fridge until you are ready to cut it. Cold butter makes for a flakier crust. You want it to remain in solid chunks in the dough so that it can melt into the layers during baking.
Add your ice water one tablespoon at a time until you get the right consistency. If you didn’t measure your flour exactly you may need more or less.
Chilling the dough for at least 45 minutes will make it easier to roll out and make it more flaky. For Einkorn flour the longer the better as it requires more time to absorb the liquid. I prefer to make the dough the night before and roll it out in the morning.
When rolling out the dough be sure to keep the thickness consistent for uniform baking. The ideal thickness for pie is 1/8″. Too thin and it will tear, too thick and it will be soggy or under baked.
For a two-crust pie, brush an egg white on the bottom crust prior to adding your filling to avoid a soggy bottom. For a single crust pie, blind baking the crust is a good option.

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. Food should always taste good. It doesn’t necessarily need to look 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 oils that cause inflammation. 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).

Now, there certainly are some considerations to give shortening. It does 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. This is also a great option if you are vegan.

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Tools you will need:

Pastry Blender
Large Mixing Bowl. A heavy stoneware bowl like one is a great option to keep your bowl steady as you cut in the butter. I also like to use heavy duty vintage glass bowls as they are nice and sturdy.
Rolling Pin
Pie Plate
Measuring Cups & Spoons

Ingredients you will need:

Einkorn Flour. I love Jovial Einkorn Flour because it is widely available and comes in multiple sizes, including a bulk 10 lb. size. You can also use regular All-purpose flour.
Salted Butter. I recommend organic grass-fed butter like Kerrygold Pure Irish Butter.
Ice cold water. Just add several ice cubes to your bowl of water.
Egg. The egg wash is optional, but does give the crust a nice golden color.

How your dough should look once you have cut the butter into the flour.

How to make Einkorn Pie Crust:

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. This will take some elbow grease, so roll up your sleeves and prepare to burn some calories.
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 recommended.
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. Note: flip the dough as you roll it bigger and add more flour underneath. This will prevent it from sticking.
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.
Fill with your favorite pie filling. To avoid a soggy bottom, brush the bottom of the crust with egg white before adding the pie filling.
Add the top crust.
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 pastry 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 in your pie recipe.

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.

More Einkorn Recipes: