Einkorn Pie Crust
A flaky, tender double einkorn pie crust that’s as versatile as it is delicious. This simple recipe uses a quick lamination technique to create an ultra-flaky texture without the fuss. Perfect for both sweet and savory pies, it rolls out smoothly, holds its shape beautifully when baked, and is easy to work with after a long chill. Whether you're making quiche, galettes, or fruit pies, this wholesome einkorn crust is a nourishing twist on a classic.
Equipment
- 1 food processor optional
Ingredients
Original Recipe
- 315g (2 ½ cups + 2 tbsp) Einkorn Flour all purpose
- 8g (2 tsp) Coconut sugar or granulated sugar
- 3g (½ tsp) Fine grain sea salt Increase to 3/4 tsp if not using salted butter
- 227g (1 cup) Salted butter
- 6-9 tbsp Ice cold water
- 2 tsp Apple cider vinegar
Instructions
Make the Dough
- Chill the Butter- Cut cold butter into cubes and place in the freezer for 10 minutes.
- Make the Dough- In a food processor, add einkorn flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles pea-sized crumbs.
- Add Water & Vinegar- Fill a cup with 6–9 tablespoons of water and lots of ice. (about 1/2 cup + 1 tbsp) Transfer the flour mixture to a bowl. Add 2 tsp of apple cider vinegar, then slowly mix in the ice water 1 tablespoon at a time, using a fork. Switch to your hands toward the end to gently bring the dough together —You should be able to squeeze with your hand and the dough should hold.
- Shape & Chill- Form the dough into a ball, divide in half, and shape each half into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Laminate the Dough- Lightly flour your surface and roll each disc into a large circle about 1/8-inch thick. Fold the dough like a letter, then fold again into a triangle. Flatten back into a disc. Repeat the folding/ laminating process one more time. Tip: If the dough gets sticky, chill for 10–15 minutes before continuing.
- Final Chill- Wrap the laminated discs and refrigerate for 24 hours before using.
After the Final Chill
- Roll Out- Lightly flour your surface and roll the dough into a circle about 1/8-inch thick, rotating the dough as you go to prevent sticking.
- Shape- Roll the dough out slightly larger than your pie pan, tuck any overhang underneath for a sturdy edge and crimp or flute your edges.
- Use as Desired- Use for pies, galettes, hand pies, or quiche. If baking immediately, follow your specific recipe for assembly and baking times.
- Tip- After shaping pie dough into a pie pan, hand pies, or galettes, keep it chilled until ready to fill. Cold dough holds its shape, prevents shrinking, and bakes up extra flaky.
- Bake- Bake as directed by your recipe.
Notes
- Visit the blog post for a detailed tutorial with step-by-step photos.
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