The Best Tender and Flaky Einkorn Pie Crust
See how easy it is to make a tender and flaky einkorn pie crust that works equally well for sweet and savory recipes. Use double the recipe for a double pie crust.
Servings: 8 servings
Calories: 159kcal
Cost: $8
Ingredients
- 1 ½ cups einkorn flour (AP or whole, or any combination of the two)
- 6 TBSP butter, very cold
- ½ tsp salt
- ¼ cup water, ice cold
Instructions
- Add the einkorn flour to a large mixing bowl.
- Combine the flour with salt and sugar, if you're using it. Mix your dry ingredients until well combined.
- Cut the butter into small pieces and add them to the flour mixture.
- Using your pastry cutter or food processor, mix the flour and butter until it resembles coarse sand.
- Gradually add enough cold water so that the dough comes together. You can briefly use your hands to form a dough ball. Avoid over-mixing to keep the dough as cold as possible. Don't worry if the dough is on the sticky side.
- Cover the bowl and place it in the refrigerator for about 30 minutes. Make the filling of your choice.
- Preheat your oven to 375˚F.
- When ready, remove the dough from the refrigerator. If you're making a single crust pie, cut the dough ball in half and return the other half back to the refrigerator.
- With some extra flour dust your work surface, and roll the dough out with a floured rolling pin bigger than the diameter of your pie pan. Don't worry about raw edges, you can fix them later.
- Fold the pie disk in half, place it over your baking dish, and gently press it down. If you're making a double crust pie, repeat the steps above.
- Pour the pie filling into your pie crust and if making a double pie crust, place it on top. Fix the raw edges and/or create a nice edging pattern.
- Bake at about 375˚F or until the top is golden brown.
Nutrition
Calories: 159kcal
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