Einkorn pie crust offers a delightful twist on traditional pie dough by using one of the oldest wheat varieties known to man. Its nutty flavor and tender texture bring a unique richness that elevates any pie, sweet or savory. We love how einkorn’s natural sweetness pairs perfectly with seasonal fillings while adding a wholesome touch to our favorite recipes.
Using einkorn flour in pie crust isn’t just about flavor—it’s about embracing a grain that’s easier to digest and packed with nutrients. This recipe shows how simple it is to make a flaky crust that holds up beautifully, whether you’re baking a classic apple pie or a savory quiche. Let’s dive into creating a pie crust that’s both ancient and timeless, perfect for adding a special flair to your baking.
Ingredients
To create a perfectly flaky and flavorful Einkorn Pie Crust, we use simple, high-quality ingredients that highlight the unique characteristics of einkorn flour. Below is the detailed list of ingredients with precise measurements and preparation notes:
| Ingredient | Quantity | Preparation Detail |
|---|---|---|
| Einkorn flour | 2 ½ cups (300 g) | Sifted to remove lumps |
| Cold unsalted butter | 1 cup (227 g) | Cut into small cubes |
| Ice-cold water | 6 to 8 tablespoons | Add gradually to bind dough |
| Fine sea salt | 1 teaspoon | For subtle seasoning |
| Granulated sugar | 1 tablespoon | Optional, enhances crust flavor |
Notes on Ingredients:
- Using cold butter is crucial for achieving a flaky texture as it creates steam pockets during baking.
- The ice-cold water helps bind the dough without warming the fat.
- We recommend sifting the einkorn flour to keep the dough light and prevent dense crusts common with whole grains.
- Sea salt heightens the natural nuttiness of einkorn flour.
- Adding a touch of sugar balances savory fillings or enhances sweet pies.
With this carefully selected ingredient list, we ensure the crust is tender, flavorful, and perfectly suited for both sweet and savory applications.
Equipment Needed
To create the perfect Einkorn Pie Crust with a rich nutty flavor and tender texture, having the right equipment is essential. Using precise tools helps us control temperature, texture, and consistency, making the baking process smoother and more reliable. Below is a list of the crucial tools we use when preparing our einkorn pie crust:
- Mixing Bowl: A large, sturdy bowl to combine the einkorn flour, salt, and sugar.
- Pastry Cutter or Food Processor: For cutting the cold unsalted butter into the flour until the mixture resembles coarse crumbs.
- Measuring Cups and Spoons: Accurate measurement of ingredients ensures the correct dough texture.
- Sifter or Fine Mesh Sieve: To sift einkorn flour, preventing clumps and achieving a light, tender crust.
- Ice Cube Tray or Small Bowl: To keep ice-cold water on hand, critical for dough formation.
- Rolling Pin: For evenly rolling out the pie crust to the desired thickness.
- Plastic Wrap or Parchment Paper: To wrap the dough during chilling, which firms the butter and helps with handling.
- Pie Dish or Pan: The vessel for baking the crust and filling.
- Bench Scraper or Spatula: To gather dough scraps and ease dough transfer.
- Cooling Rack: Allows air circulation after baking, preventing sogginess.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Ingredient mixing and dough preparation |
| Pastry Cutter | Incorporating cold butter into flour |
| Measuring Cups/Spoons | Precise ingredient quantities |
| Sifter | Light, fine flour texture |
| Rolling Pin | Dough shaping |
| Plastic Wrap | Dough chilling and storage |
| Pie Dish | Pie assembly and baking |
| Bench Scraper | Dough handling and cleanup |
| Cooling Rack | Cooling baked crust perfectly |
Bonus Tip
“Keeping all equipment cold, especially the mixing bowl and pastry cutter, helps maintain the butter’s integrity. This is key to achieving a flaky, tender einkorn pie crust.”
Using these tools consistently sets us up for success every time we bake with einkorn flour. This careful approach balances the flour’s unique properties to create a deliciously flaky crust.
Prep Instructions
To craft the perfect Einkorn Pie Crust, careful preparation is essential. Let’s walk through the crucial steps that set the foundation for a flaky, tender crust.
Measuring and Sifting Einkorn Flour
Accurate measurement of the einkorn flour ensures the right dough consistency. We use a spoon and level method to avoid packing the flour, which can lead to a dense crust.
- Spoon the sifted einkorn flour lightly into the measuring cup until it is slightly overfilled.
- Level off with a straight edge.
- Sift the flour at least once to aerate and break up any lumps.
Why sift?
“Sifting prevents density by incorporating air,” which helps our pie crust remain light and flaky, balancing einkorn’s naturally tender texture.
| Step | Detail |
|---|---|
| Measure | Lightly spoon then level |
| Sift | At least once before mixing |
| Importance | Incorporates air to prevent dense crust |
Chilling the Butter
Cold butter is key to achieving that delicate flakiness in our pie crust. Here is how we prepare it:
- Cut unsalted butter into small cubes, about ½ inch pieces.
- Place cubes in the freezer for 15–20 minutes before mixing.
- Keep butter chilled throughout the process by working quickly or returning to the fridge if necessary.
“Cold butter creates tiny pockets of steam during baking,” which puff up to form flaky layers unique to our Einkorn Pie Crust.
Preparing the Work Surface
A cool, clean workspace is vital to maintain butter temperature and dough texture.
- Chill the countertop or use a marble slab if available.
- Lightly flour the surface with sifted einkorn flour—just enough to prevent sticking.
- Have your rolling pin ready and dusted with flour to avoid drag.
We always make sure to:
- Keep tools and surfaces cold to avoid melting butter.
- Handle dough gently to preserve that tender, flaky quality einkorn provides.
This preparation gives us full control over dough texture for an exceptional pie crust every time.
Directions
Follow these step-by-step instructions to craft a perfectly flaky Einkorn Pie Crust that will elevate any pie filling with its tender texture and rich flavor.
Making the Dough
- Combine Dry Ingredients: In a large mixing bowl, sift together 2 ½ cups sifted einkorn flour, ½ teaspoon fine sea salt, and optionally 1 tablespoon granulated sugar for a slightly sweet crust.
- Cut in Cold Butter: Add 1 cup (2 sticks) cold, unsalted butter cut into small cubes. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Ice-Cold Water Gradually: Slowly drizzle in 5 to 7 tablespoons of ice-cold water, one tablespoon at a time. Gently mix the dough with a fork or your hands just until it starts to come together. Avoid overworking to maintain flakiness.
- Form and Chill: Gather the dough into a ball, flatten it into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period chills the butter and hydrates the flour for optimal texture.
Rolling Out the Dough
- Prepare Work Surface: Lightly flour a clean surface with einkorn flour to prevent sticking. Chill your rolling pin in the fridge beforehand for the best results.
- Roll with Care: Place the chilled dough disk on the floured surface. Roll from the center outward using gentle, even pressure. Rotate the dough a quarter turn every few rolls to maintain an even circle about 12 inches in diameter and ⅛ inch thick.
- Use Minimal Flour: Dust surface and dough lightly but avoid adding too much flour, which can dry out the dough.
Fitting the Dough into the Pie Pan
- Transfer the Dough: Carefully roll the dough around the rolling pin to lift it without tearing. Unroll it over a 9-inch pie pan.
- Fit and Shape: Gently press the dough into the pan, fitting it snugly against the bottom and sides. Avoid stretching the dough as this can cause shrinkage during baking.
- Trim and Crimp: Trim the excess dough to about 1 inch beyond the edge of the pan. Fold the extra dough under itself and use your fingers or a fork to create a decorative edge.
- Chill Again: Place the prepared crust in the fridge for 15-20 minutes before filling or blind baking to keep the butter cold and ensure flakiness.
| Step | Ingredient/Tool | Amount | Tip |
|---|---|---|---|
| Combine dry ingredients | Einkorn flour, salt, sugar | 2 ½ cups, ½ tsp, 1 tbsp (optional) | Sift flour for aeration & even mixing |
| Cut in butter | Cold unsalted butter | 1 cup (2 sticks) | Keep butter cold to create flakes |
| Add water | Ice-cold water | 5 – 7 tbsp | Add gradually to avoid sticky dough |
| Chill dough | Plastic wrap | N/A | Refrigerate at least 1 hour |
| Roll out dough | Rolling pin, flour | 12-inch diameter | Chill rolling pin and use minimal flour |
| Fit dough in pan | Pie pan | 9-inch | Avoid stretching dough |
| Chill crust before baking | Refrigerator | 15-20 minutes | Maintains butter integrity |
Tips for Handling Einkorn Dough
Working with einkorn dough requires special care because of its unique gluten structure compared to modern wheat. Here are our top tips to ensure your Einkorn Pie Crust turns out perfectly tender and flaky every time.
Keep Everything Cold
- Always start with cold butter straight from the fridge.
- Use ice-cold water to bring the dough together.
- Chill your mixing bowl and utensils if possible.
- Maintain a cool workspace to prevent the butter from melting prematurely.
Why? Cold fat creates tiny steam pockets during baking which results in a flaky layered crust.
Handle the Dough Gently
Einkorn flour has a delicate gluten network. Overworking the dough tightens the gluten and makes the crust tough.
- Mix ingredients until just combined.
- Avoid extensive kneading or pressing.
- When rolling out, use gentle, even strokes.
- If dough feels sticky, chill it rather than adding excess flour.
Use Minimal Flour While Rolling
Sprinkle your surface lightly with einkorn flour to prevent sticking, but avoid over-flouring. Excess flour dries the dough and reduces tenderness.
Chill Dough Before Rolling and Baking
- After forming the dough disk, chill it at least 1 hour or up to overnight. This relaxes gluten and firms butter.
- Once placed in the pie pan and crimped, chill again 30 minutes before baking.
Repair Tears with Care
If the dough tears while rolling:
- Patch small tears by moistening the edges lightly with water.
- Press gently to seal without overworking.
- For larger tears, patch using a small piece of dough.
Summary of Key Handling Tips
| Handling Step | Why It Matters | Our Action Plan |
|---|---|---|
| Use Cold Ingredients | Keeps butter solid for flakiness | Use fridge-cold butter & ice water |
| Mix Gently | Prevents tough crust | Combine until just mixed |
| Minimal Flour Rolling | Avoids dry, dense dough | Light dusting only |
| Chill Dough | Firms dough, relaxes gluten | Chill 1+ hours before rolling and baking |
| Repair Tears Carefully | Maintains crust integrity | Patch with water & small dough pieces |
“Patience and gentle handling are the secrets to mastering einkorn pie crust dough.“
By following these Tips for Handling Einkorn Dough, we balance the grain’s unique properties with traditional pastry techniques, resulting in a crisply tender, flavorful crust every time.
Make-Ahead Instructions
Preparing our Einkorn Pie Crust in advance allows us to save time while maintaining its signature flaky texture and rich flavor. Follow these steps to ensure your crust is ready when you need it without compromising quality.
Step 1: Chill the Dough Properly
After combining ingredients and forming the dough disk, wrap it tightly in plastic wrap. Place it in the refrigerator for at least 1 hour or up to 48 hours. This resting period allows the gluten to relax and the fats to firm up, which is crucial for that tender, flaky crust we want.
Tip: For best results, keep the dough on the coldest shelf of your fridge.
Step 2: Freezing the Dough for Longer Storage
If we want to store the dough for an extended period, freezing is an excellent option:
| Storage Method | Temperature | Time | How to Thaw |
|---|---|---|---|
| Refrigeration | 35-40°F / 1.5-4°C | 1 to 2 days | Use directly after chilling time |
| Freezer | 0°F / -18°C | Up to 3 months | Overnight in fridge before use |
Wrap the dough twice with plastic wrap and then place it inside a freezer-safe resealable bag to prevent freezer burn.
Step 3: Thaw and Rest Before Rolling
Allow the dough to thaw gradually in the refrigerator overnight. Once thawed, let it rest at room temperature for 10 to 15 minutes before rolling. This short warm-up ensures the dough is pliable without being too soft or sticky.
Step 4: Roll Out and Chill Again
After rolling the Einkorn Pie Crust dough into the pie pan, trim and shape the edges. Cover it and refrigerate for an additional 20 to 30 minutes before baking. This second chilling phase helps prevent shrinking and maintains flakiness during baking.
Summary of Make-Ahead Benefits
| Benefit | Description |
|---|---|
| Enhanced Flakiness | Chilling solidifies fats creating steam pockets during baking |
| Improved Dough Handling | Cold dough is less sticky and easier to roll |
| Convenience | Make dough ahead to save time on baking day |
| Flavor Development | Resting strengthens the flavor of the einkorn flour crust |
Our make-ahead approach ensures the Einkorn Pie Crust remains buttery, flaky, and delicious — ready to complement any sweet or savory filling whenever we’re ready to bake.
Baking Instructions (If Applicable)
To achieve the perfect Einkorn Pie Crust, following the baking instructions meticulously is essential. Here’s a step-by-step guide to ensure our crust bakes to a flaky, golden perfection that complements any filling.
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). This temperature allows the crust to bake evenly, creating a crisp yet tender base for your pie.
Step 2: Prepare the Crust for Baking
Before baking, chill the assembled pie crust in the refrigerator for at least 30 minutes. This resting period solidifies the butter and relaxes the dough, preventing shrinkage and enhancing flakiness.
Step 3: Dock or Blind Bake (If Applicable)
- For pies requiring a fully baked crust (such as custard or cream pies), we recommend blind baking.
- Dock the crust with a fork if you want a partially baked shell to reduce puffing.
Blind Baking Instructions:
- Line the chilled crust with parchment paper or foil.
- Fill with pie weights or dried beans to maintain shape.
- Bake for 15 minutes, remove weights and liner, then bake for an additional 10 minutes or until edges turn lightly golden.
Step 4: Baking Time for Filled Pies
- For filled pies, place the pie on a baking sheet to catch any drips.
- Bake according to the filling recipe, typically 45-60 minutes at 375°F (190°C). Monitor the crust’s color and tent edges with foil if browning too quickly.
Step 5: Cooling
Allow the pie crust to cool on a wire rack for at least 30 minutes post-baking. This rest time helps the crust set properly, locking in its tender, flaky texture.
Summary Table: Baking Details for Einkorn Pie Crust
| Baking Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 375°F (190°C) | N/A | Essential for even baking |
| Chilling Before Baking | Refrigerator | 30 minutes | Prevents shrinkage and improves flakiness |
| Blind Baking (If Needed) | 375°F (190°C) | 25 minutes total | Use weights, remove midway |
| Baking Filled Pies | 375°F (190°C) | 45-60 minutes | Tent crust edges if over-browning |
| Cooling After Baking | Room Temp | 30 minutes | Sets crust texture |
“Patience during chilling and careful monitoring during baking are key to mastering the delicate texture of einkorn pie crusts.“
By following these baking instructions carefully, we preserve the integrity of the einkorn flour’s nutty flavor and tender texture while achieving that classic buttery flakiness every time.
Serving Suggestions
Our Einkorn Pie Crust shines with its nutty flavor and tender, flaky texture, making it a versatile base for a wide range of pies. Below are some of our favorite ways to serve this ancient grain crust to highlight its unique qualities.
Sweet Pie Pairings
- Classic Fruit Pies: Use our Einkorn Pie Crust for apple, cherry, or blueberry pies. The crust’s gentle sweetness and crispness balance perfectly with tart and juicy fillings.
- Cream Pies: Chocolate, vanilla, or coconut cream pies benefit from a sturdy yet tender crust that holds creamy fillings without becoming soggy.
- Nut Pies: Pecan or walnut pies gain extra depth from the nuttiness of the einkorn flour crust, enhancing the overall flavor profile.
Savory Pie Pairings
- Quiche: Our crust provides a delicate base to support rich fillings like spinach, bacon, or mushroom quiches without overpowering the savory notes.
- Pot Pies: The hearty, flaky crust layers well over chicken or vegetable pot pies, creating a satisfying textural contrast.
- Tartlets: Mini savory tarts filled with caramelized onions or goat cheese come alive with the subtle earthiness of einkorn flour.
Presentation Tips
- Crimped Edges: Highlight the crust’s rustic charm by crimping edges before baking for a beautiful, homemade look.
- Egg Wash: Brush the crust lightly with an egg wash before baking to achieve a golden, glossy finish that enhances its visual appeal.
- Garnishes: Sprinkle a pinch of coarse sea salt or sugar on the crust tops just before baking to add an extra layer of texture and flavor contrast.
Serving Temperature
- Sweet Pies typically taste best slightly warm or at room temperature to allow the crust’s flavor and texture to shine.
- Savory Pies are most delicious hot or warm when the crust remains flaky and the filling piping hot.
| Pie Type | Ideal Serving Temperature | Recommended Filling Examples |
|---|---|---|
| Sweet Pies | Warm or Room Temperature | Apple, Cherry, Chocolate Cream, Pecan |
| Savory Pies | Hot or Warm | Spinach Quiche, Chicken Pot Pie, Tartlets |
As we experiment with this Einkorn Pie Crust Recipe, remember that its versatility lends itself to both traditional and innovative pie creations. By pairing with complementary fillings and finishing touches, we elevate each pie into a memorable culinary experience.
Conclusion
Embracing einkorn flour for our pie crusts opens up a world of flavor and nutrition that enhances every bite. With its unique texture and ease of digestion, einkorn transforms traditional baking into something special.
By mastering the techniques and tips we’ve shared, we can confidently create flaky, tender crusts that complement any filling. Whether sweet or savory, this ancient grain adds a wholesome touch to our favorite pies.
Let’s keep exploring einkorn’s potential in our kitchens and enjoy the delicious results it brings to our baking adventures.
Frequently Asked Questions
What makes einkorn flour ideal for pie crusts?
Einkorn flour has a nutty flavor and tender texture that enhances pie crusts. It is easier to digest than modern wheat and offers superior nutrition, making it perfect for flaky, flavorful crusts in both sweet and savory pies.
What ingredients are needed for an einkorn pie crust?
The key ingredients include sifted einkorn flour, cold unsalted butter, ice-cold water, fine sea salt, and optional granulated sugar. Using cold butter and water helps create a flaky, tender crust.
Why is sifting einkorn flour important?
Sifting einkorn flour aerates it and prevents a dense, heavy crust. It ensures the dough has the right texture and consistency for a light, flaky pie crust.
What tools do I need to make einkorn pie crust?
You’ll need a mixing bowl, pastry cutter or food processor, measuring cups and spoons, a sifter, rolling pin, and pie dish. Keeping tools cold helps maintain the butter’s texture for flakiness.
How do I handle einkorn pie dough properly?
Keep ingredients and equipment cold, handle the dough gently, use minimal flour while rolling, and chill the dough before baking. These steps ensure a tender, flaky crust.
Can I make einkorn pie crust ahead of time?
Yes. You can chill the dough for a few hours or freeze it for longer storage. Thaw before rolling to maintain the crust’s flakiness and flavor.
What are the baking instructions for einkorn pie crust?
Preheat the oven, chill the assembled crust, then bake at recommended temps. Blind bake if needed and cool thoroughly to set the crust’s shape and texture.
What fillings work best with einkorn pie crust?
Einkorn crust pairs well with sweet fillings like fruit, cream, and nut pies, as well as savory options like quiches, pot pies, and tartlets. Its versatile flavor complements both.
How can I improve the look of my einkorn pie crust?
Try crimping the edges and applying an egg wash before baking. These simple touches enhance the crust’s appearance and give it a golden, appealing finish.
Why use cold butter and ice-cold water in the dough?
Cold butter creates steam during baking, which forms flaky layers, while ice-cold water prevents the fat from melting too soon, ensuring a tender, flaky crust.