Einkorn pie crust has a rich, buttery flavor and a wonderfully flaky texture. The einkorn flour acts quite similar to pastry flour in this recipe and it makes the dough tender and easy to roll out.
This recipe balances einkorn’s unique properties with a simple technique that keeps the crust light yet sturdy, perfect for any filling. With just a few ingredients, you’ll have a versatile crust that’s ready to go. Make it ahead, freeze, and have pie dough on hand whenever inspiration strikes!
Here is Why This Einkorn Pie Dough Recipe Works
Einkorn Flour Magic: Einkorn’s naturally tender texture acts like pastry flour, making the dough easy to handle and roll out; no wrestling with sticky, stubborn crust here.
Perfectly Flaky Layers: Those bits of butter left intact? They melt into glorious, flaky layers. And the folding technique adds more layers of flakiness.
Versatile for Any Filling: This crust holds its own with everything from juicy fruits to hearty savory fillings, so go wild with your pie plans!
Make-Ahead Friendly: Prep now, freeze for later. You’ll have pie dough at the ready whenever that dessert (or snack) craving hits!
The Ingredients
- Pantry: Einkorn all-purpose flour, sugar, salt
- Refrigerated: Butter
- Other: Ice water
If you like this recipe, try our sourdough discard pie crust.
Variations
Cheddar Einkorn Pastry Dough: Fold in ½ cup of grated sharp cheddar cheese into the dough for a twist that’s perfect for quiches and pot pies. It is even good with our deep dish apple pie.
Herbed Crust with Einkorn Flour: Add 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives for a herby crust that goes well with savory fillings.
Parmesan Black Pepper Einkorn Crust: Mix in ¼ cup of grated Parmesan cheese and 1 teaspoon of freshly cracked black pepper.
Use this pie crust for tarts, pies, galettes, quiches, and pot pies.
The dough should look rough and a bit dry at this stage. You will know it is ready if it holds together when you squeeze it in your hands.
Use parchment paper to fold the dough several times while pressing down until it comes together.
Chill the dough. Roll it out, then trim and crimp the edges.
Tips for Success
- This recipe was developed with all-purpose einkorn flour, not whole grain. If you try it with whole grain einkorn, the dough will be more fragile and tricky to work with.
- Cold butter is key to flaky layers. Pop it in the freezer for a few minutes if it’s starting to soften.
- Don’t overwork the dough. Mix until the dough just comes together—overworking it will make the crust tougher.
- Use ice water.The colder the water, the easier it is to keep the butter from melting. Ice water also helps bind the dough without overhydrating.
- Trust the “shaggy” stage. It might look like the dough won’t come together, but it will. Just gently press and fold until it holds without adding too much extra water.
- If the dough still seems too dry as you fold and press it together, use a spray bottle to add a super small amount of water to the dry areas.
- Let the dough rest in the fridge for at least 30 minutes. This firms it up, making it easier to roll out and handle.
Storage
In the fridge: Wrap the dough tightly in plastic wrap and place it in an airtight container or a zip-top bag. It will keep in the refrigerator for up to 3 days.
For freezing: Wrap the dough disk in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to use, thaw the dough in the refrigerator overnight before rolling it out.
The Most Tender Pie Crust
This einkorn flour pie crust is all about that tender, melt-in-your-mouth texture that makes every pie feel extra special. Working with einkorn is a joy, rolling out like a dream and baking up into delicate, flaky layers. Use this for your next pie recipe. You won’t regret it.
More Einkorn Recipes
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Einkorn Pie Crust
Ingredients
- 2-½ cups all-purpose four einkorn flour (300 grams)
- 1 tablespoon sugar (optional)
- ¾ teaspoon salt
- 1 cup cold butter (2 sticks)
- 7 to 10 tablespoons ice water
Instructions
Combine the Ingredients
- In a large mixing bowl, combine the einkorn flour, sugar (if using), and salt. Stir to evenly distribute.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some larger butter chunks, about the size of peas. You can also gently rub the butter and flour between your fingers but be sure to leave some larger butter bits intact. Small chunks of butter will help create a flaky crust.
- Add Water Gradually: Start by drizzling 4 to 5 tablespoons of ice water over the flour mixture. Using a wide spatula, fold the water into the dough.
- Continue adding water, 1 tablespoon at a time, until the dough comes together when you press it in your hand. The dough should look shaggy and dry but should hold its shape when squeezed.Avoid adding enough water to form a smooth ball, as this will make the crust less tender and flaky. This is the hardest part about making pie dough but you have to trust the process… if the dough sticks together when you squeeze it, you have added enough water even though it still looks too dry at this point.
Form and Fold the Dough
- Turn the shaggy dough onto a piece of parchment paper. Using the parchment to help, fold and press the dough repeatedly until it starts to come together into a cohesive mass.This folding technique helps build layers of flakiness. It also helps you bring the crumbs together without overworking the dough.
- Divide the dough into two equal portions. Shape each portion into a round disk, wrap in plastic wrap, and chill for at least 30 minutes before rolling out.
- This dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.
Notes
- This recipe works best with all-purpose einkorn flour. Whole grain einkorn will make the dough more fragile and tricky to handle.
- Keep Butter Chilled: Cold butter is essential for flaky layers. If the butter starts softening as you work, chill it for a few minutes in the freezer.
- Go Easy on Mixing: Stop working the dough as soon as it comes together—overmixing can toughen the crust.
- Ice Water for the Win: Use ice-cold water to help bind the dough while keeping the butter solid and your crust flaky.
- It’s Okay if It Looks Shaggy: The dough might seem crumbly, but resist adding more water; just press and fold until it holds together.
- Chill Before Rolling: Letting the dough rest in the fridge for at least 30 minutes will make it easier to roll out and handle.
Mabe
Friday 14th of October 2022
Hi, I’m half way making this yummy pie but realized I have whole wheat einkorn flour not all purpose … would I measure the same?
Dahn Boquist
Friday 14th of October 2022
The whole grain einkorn flour will absorb a bit more flour. You might be able to get away with a 1:1 substitution with a crust recipe but if it is crumbly, add a bit more liquid (just a teaspoon at a time).