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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
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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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I replace the sugar in the recipe with coconut sugar?
Yes, absolutely, Pam! Enjoy!
This looks so good I use eigorn flour a lot have done on hand
So will try this crust thanks
Thank you, Deborah….I think you will like the way the einkorn flour behaves. It makes a nice crust. 🙂
In the oven now. Smells delicious. So excited! I love einkorn flour for baking. Easy recipe my kids helped me with.
Hi, Lisa! This is a delicious pie. Don’t you just love how nice this einkorn flour is for pastry crust? Happy Thanksgiving to you and your family! 🙂
Yup, I know all about patched pie crusts! Doesn’t happen as often as it used to, but it still happens. Really should try making one with einkorn. And definitely need to try this pie — it looks marvelous! Thanks so much.
Thanks, John….hope you try out the einkorn flour…:)
I usually buy the whole einkorn berries and grind them at home…can’t wait to try this! It looks so beautiful and tempting!
Hi, Angie….don’t you just love working with the einkorn wheat! I’m anxious to try the flour with my pasta maker. This pie crust was so good. Thanks for the comments 🙂
Thanks, Sophia….Yes, I agree with you….so many apple dessert. 🙂
That looks like a really beautiful apple pie. I haven’t used einkhorn before but I’ve read about it and do fancy giving it a go – your pie may have to be the first recipe I try!
Thank you, Jo…The einkorn flour is impressive and makes up a great pastry crust. Hope you try it soon 🙂
The curst on your pie looks wonderful, I have never heard of Einkorn flour unfortunately and the chances of finding it on our local shelves are somewhere between slim and none 🙁 The filling though is much more achievable and sounds wonderful.
Hello, Brian! You can find einkorn flour online and it may also be available in your local health food shops in your part of the wood. Sure hope you find it, as it is well worth it. 🙂
Wow.. this looks so beautiful.. Love to try it. Pinned for later. thanks for the recipe
Thank you, Veena! And thanks so much for pinning!
Your pie looks super delicious! Beautiful photos and recipe.
Thank you! Delicious pie 🙂