Easy Homemade Buttery Einkorn Pie Crust
This all-butter Einkorn pie crust is rich, flaky, and naturally flavorful, with a tender texture that highlights the nutty charm of ancient grain. Perfect for sweet or savory pies, it’s a wholesome twist on the classic crust—no shortening needed.
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.
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