This einkorn version of a traditional pie crust we originally found in the book, “Einkorn: Recipes For Natures Original Wheat.” We have adapted and retyped it here for your convenience. Read the recipe instructions carefully for some test kitchen tips (because einkorn does behave a tad differently than modern wheat).
Here is a little video we made of me making one of these pie crusts – CLICK
Also, see the second recipe below for a grain-free version of a basic pie crust.
- 1 1/4 C all-purpose einkorn flour
- 1/3 tsp sea salt
- 6 Tbs cold, unsalted butter cut into 1/4 inch cubes OR 3 Tbs cold butter & 3 Tbs cold lard (from a pasture-raised pig)
- 1-2 Tbs ice water
- Combine the flour and salt in a large bowl.
Cut in the cold, cubed butter (and lard if you’re using it). You can use a large fork or a pastry cutter like this one. Blend until the mixture is sandy and you can’t get the chunks of butter any finer.
Add some water and mix just to combine. Don’t add the entire 2 Tbs of water at first. Add about 1 Tbs and see if you need a bit more. Then add a tsp at a time. Then gently knead with your hands in the bowl until the dough just holds together when pressed into a ball. This can take a minutes or so. It may seem like it’s not coming together but just keep pressing. Einkorn takes up fat/liquid more slowly than modern wheat. That is the reason for this. Don’t worry, it’ll hold together!
Let the ball of dough sit in the bowl for 5 minutes or so then place the ball of dough on a flat surface sprinkled with more einkorn flour. Put a little more flour on top and on your rolling pin. Turn the disc of dough over once or twice as it gets bigger and sprinkle a bit more flour so it doesn’t stick to your countertop. You can also just roll the dough out between 2 pieces of parchment paper. Up to you!
Roll your dough out into a circle about a 1/2 inch larger in diameter than your pie dish and 1/8 inch thick.
Now, use your rolling pin to move the pie crust to the pie plate by rolling the dough up around the pin. Unroll it over the pie dish. OR, if you used parchment paper, slowly peel the top piece of parchment paper off. Pick up the bottom piece of parchment paper and invert the circle of dough onto the pie dish, remove the paper, and gently pick up and press into the bottom edges and up the sides. Leave some dough overhanging the edges.
Fold overhanging dough towards rim of pie dish and crimp with fingers, fixing the edge so it looks how you like it. (If your dough seems very sticky or soft and difficult not to break place it in the fridge for 5 min or so and work with it more after that time.)
You will need to place your pie crust in the fridge to firm up for 15 or 20 minutes before baking.
Pour in any filling and bake per your pie instructions OR if your pie recipe calls for par baking the crust first, do that now and then continue following your pie recipes as instructed. (Most pie crust par-bake instructions will tell you to bake it around 350 degrees. Einkorn benefits from a hotter oven and so I par bake this crust at 425. See our Praline Pecan Pie recipe for reference.