Single Crust All-Butter Einkorn Pie Dough
A single crust, all-butter pie dough made with einkorn flour. The einkorn flour behaves almost like pastry flour and makes a tender, delicious pie crust. The butter adds to the the flavor of this pie dough and creates a flakey crust.
This recipe gives a slightly larger portion of dough than most single crust recipes and will not leave you feeling short changed for pie dough. It is even a large enough recipe for a deep dish pie pan!
Print
Pin
Save
Servings: 1 single crust pie dough
Calories: 88kcal
Ingredients
- 1 1/2 cups 180 grams all-purpose Einkorn flour
- 1/4 teaspoon salt
- 10 tablespoons ice cold butter 141 grams
- 3 to 4 tablespoons ice cold water
Instructions
- Add the einkorn flour and salt to the bowl of a food processor and pulse to combine.
- Cut the butter into small pieces and add to the flour. Pulse for 30 seconds or until only small pea-size bits of butter remain. Sprinkle the mixture with 2 or 3 tablespoons of ice water and pulse the processor for about 30 seconds or until the flour mixture just barely comes together. Do not over-process, it will seem like moist, loose sand but all the crumbs will stick together when you form it into a ball.
- Transfer the dough to a work surface that has been dusted with flour. Shape the dough into a ball, smashing all the loose crumbs together. Flatten the ball into a disk and wrap it in plastic wrap then refrigerate for 30 minutes or until ready to use.
- When ready to shape the dough, roll the chilled dough onto a floured work surface. Roll it out until the dough is large enough to fit in the pie plate with about a 2 to 3 inch overhang.
- Fold the excess overhang under itself and crimp the edges.
Nutrition
Serving: 1 | Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1.8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 84mg