Einkorn Pie Crust

Buttery and flaky einkorn pie crust is the perfect pie dough that comes together in just a few minutes. All you need are four ingredients and you are on your way to making your favorite flaky, delicious, pie crust.

Course Dessert

Cuisine American

Keyword einkorn pie crust, einkorn pie dough

Prep Time 10

Additional Time 1

Total Time 1 10

Servings

Calories 295kcal

Author Lisa

Ingredients

2 1/2 cups einkorn all purpose flour
1/2 teaspoon salt
3/4 cup frozen Unsalted Butter
6-7 tablespoons Ice Water

Instructions

Stir flour and salt together.
Grate frozen butter with box grater or dice up with a knife.
Cut butter into flour and salt with a dough/pastry blender until it has a pea-like structure.
Add ice water until the dough comes together.
Lightly flour a clean work surface (like a countertop or cutting board), turn dough out, and pack it into a ball.
Cut the dough in half - I like to use a bench scraper - and flatten into two discs (one slightly larger disc for the bottom crust, and one smaller for the top).
Wrap the discs with plastic wrap and refrigerate for at least one hour.
Roll the dough out to 12 inches in diameter and transfer to a 9″ glass pie dish.
Gently place the dough in and trim any excess.
Fill with your favorite pie filling: apple, peach, cherry, blueberry, etc.
Using your fingers, roll the edge of the bottom crust over the top crust and flute the edges with your fingers.
Brush crust lightly with milk, then sprinkle lightly with additional sugar.
Bake according to pie instructions.

Notes

Make sure the butter is frozen and the water is ice cold. You are trying to keep the dough as cold as possible.
This recipe can easily be made well in advance and kept in the freezer until you are ready to thaw it and use. It's a great addition for a meal prep day.
The key is to handle the dough as little as possible with your hands to keep the dough nice and cold. The colder you can keep the dough, the flakier the crust.

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