No food processor? No problem—use your fingers or a pastry cutter to work the butter into the flour until you have pea-sized crumbles.

A double pie crust recipe makes 2 pies sheets, one top and one bottom. 

Yes, I recommend using a pastry flour if available but regular AP flour will work just fine. Use as a 1:1 replacement.

After the 24-hour refrigeration, you can freeze the pie dough for later use. Wrap each disc tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before rolling out.

A 24-hour refrigeration is ideal—it allows for full hydration and makes the dough easier to roll out. If you’re short on time, chill for at least 2 hours or as long as possible. Just keep in mind: under-hydrated dough is more likely to shrink during baking, and may crack when rolling out. 

Sticky pie dough is usually the result of too much water, especially with einkorn flour, which absorbs less liquid than modern wheat. If the butter gets too warm during mixing or rolling, the dough can turn greasy and hard to handle. Inadequate chilling is another common culprit—warm dough sticks to your hands and surface, so a good chill (ideally 24 hours) makes it easier to work with. Lastly, a warm or humid kitchen can soften the butter and introduce excess moisture, leading to stickiness even if the dough was properly mixed.

• Tips to Prevent Sticky Pie Dough

  • Measure Water Carefully: Add ice water one tablespoon at a time—stop as soon as the dough holds together. Einkorn flour needs less water than modern flour.

  • Keep Ingredients Cold: Use cold butter and cold water. Chill your dough at every stage—before rolling, before filling, and even before baking.

  • Flour Lightly, Not Excessively: Dust your work surface and rolling pin just enough to prevent sticking. Too much flour can dry out the dough.

  • Chill Between Steps: If the dough starts to feel soft or sticky while rolling, place it back in the fridge for 10–15 minutes before continuing.

  • Work Quickly and Gently: Minimize handling. Einkorn dough is delicate—overmixing or over-kneading can make it gummy.

  • Avoid Warm Environments: Work in a cool kitchen or during cooler hours to help keep butter from softening too quickly.

Laminating pie dough is a technique used to create extra flaky layers by folding and rolling the dough in a way that distributes cold fat (usually butter) throughout. It’s a simplified version of how puff pastry is made — no need to get too technical, just a few easy folds will do the trick.

• Chill the Dough First
  After mixing, rest the dough in the fridge for at least 1 hour to hydrate the flour and firm up the butter.

• Roll Into a Circle
  On a lightly floured surface, roll the dough into a large circle, about 1/4 inch thick.

• Fold Like a Taco, Then a Quarter

  • Fold the circle in half (like a taco)

  • Then fold it in half again to make a wedge shape

• Flatten and Roll Again
  Turn the wedge 90°, then roll it out into another large circle.

• Repeat (Optional)
  Repeat the fold-and-roll process 1 more time for extra flakiness.

• Wrap & Chill chill the dough for 24 hours before using for the best crust. 

Blind baking means fully baking the crust before filling it—usually for cream pies or no-bake fillings.

To blind bake einkorn crust:

1. Roll out your chilled dough and place it in the pie pan.

2. Dock the bottom with a fork (optional, but helps reduce bubbling).
3. Line with parchment paper and fill with pie weights, dried beans, or rice.

4. Bake: 375°F for 15–18 minutes

5. Remove weights & parchment paper, then bake another 7–10 minutes, until the bottom is golden and fully dry.

6. Cool completely before adding fillings like pastry cream, pudding, or fruit.

• Roll out your chilled dough and place it in the pie pan.

• Dock the bottom with a fork (optional, but helps reduce bubbling).

• Line with parchment paper and fill with pie weights. 

• Shield the edges with a cover- either foil tent or use these pie protective shields- I use these for the entire time my pie bakes because einkorn tends to burn easier than regular flour. 

• Bake at 375°F for 10–12 minutes until the edges are just set but the base looks pale.

• Remove weights and parchment. Let it cool slightly or return to the oven for 2–3 minutes if you want a drier bottom.  

Brush the crust with egg wash before adding the filling.
This creates a protective barrier that helps prevent the crust from getting soggy once the filling is added.

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