Einkorn Pie Crust

5 from 12 votes

A tender buttery pastry crust made with all-purpose einkorn flour. The double crust is filled with thick sliced tart apples that are sprinkled with a sugar-spice mix and baked till golden brown.

Prep Time30

Cook Time50

Total Time1 20

Course: Desserts

Cuisine: American

Keyword: baking, einkorn pie crust, pie crust with einkorn flour

Servings: servings

Author: Pat Nyswonger

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.

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