We’ve always been fans of reinventing classic recipes with wholesome ingredients and our einkorn pie crust is no exception. This ancient grain adds a nutty flavor and extra nutrition to the traditional flaky base making it a healthier choice for your baking adventures.
Einkorn flour hails from the earliest forms of wheat offering better digestibility and a rustic taste that modern bakers love. We’re confident you’ll find it transforms everyday pies into something special.
Ready to dive in? Let’s get started.
Ingredients
In our Einkorn Pie Crust recipe, we prioritize einkorn flour for its nutty flavor and nutritional edge, building on the ancient grain’s benefits we’ve discussed earlier. Below, we list the ingredients in the order they’re used, with precise measurements and prep notes for flawless results.
- Einkorn flour: 2 cups, sifted to ensure a light, airy texture and remove any lumps before mixing.
- Unsalted butter: 1 cup (2 sticks), chilled and cubed to keep the dough flaky and prevent it from becoming greasy.
- Ice water: 4–6 tablespoons, added gradually to bind the dough without overworking it.
- Salt: 1 teaspoon, fine sea salt for enhancing the crust’s flavor and balancing the einkorn’s natural taste.
- Granulated sugar (optional): 1 tablespoon, for a hint of sweetness if you’re making a dessert pie to complement the rustic notes of einkorn.
Tools and Equipment
With our ingredients lined up for the Einkorn pie crust, we now focus on the essential tools that ensure a seamless baking process. Gathering the right equipment helps us achieve that flaky, golden crust with minimal effort.
To prepare this recipe successfully, here’s a list of the key tools we’ll need:
- Mixing Bowl: We recommend a large, sturdy ceramic or stainless steel mixing bowl to combine the sifted Einkorn flour, butter, and other ingredients. This allows for easy blending without spills.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking, so use a set of precise measuring cups and spoons to portion out flour, butter, and water. Opt for ones with clear markings to avoid errors.
- Pastry Cutter or Fork: For cutting cold butter into the Einkorn flour, a pastry cutter works best for creating those vital pea-sized pieces that lead to flakiness. If unavailable, a fork can substitute effectively.
- Rolling Pin: A non-stick rolling pin is indispensable for rolling out the dough evenly. We prefer one that’s at least 12 inches long to handle the full crust size without cracking.
- Pie Dish: Choose a 9-inch pie dish made of glass or ceramic for even baking and a crisp bottom. This size complements the yield from our Einkorn recipe perfectly.
- Plastic Wrap or Wax Paper: Essential for wrapping and chilling the dough, plastic wrap helps maintain its texture and prevents drying out in the fridge.
Additionally, for efficiency, we suggest having a bench scraper on hand to divide and transfer dough, and an oven mitt for safe handling during baking. By using these tools, we ensure our Einkorn pie crust turns out consistently delicious every time.
Instructions
Now that we have gathered our ingredients and tools, let’s create a flaky, nutty Einkorn pie crust that highlights the unique digestibility and rustic flavor of this ancient grain. We’ll guide you through each step with precision for a consistently delicious result.
Prepare the Ingredients
Before we begin mixing, it’s essential to prepare our ingredients for optimal texture and flavor. Start by measuring out 2 cups of sifted Einkorn flour into a large mixing bowl—sifting ensures a lighter, more even dough. Cut 1 cup of chilled unsalted butter into small cubes, about ½-inch each, to facilitate easy blending and achieve that signature flakiness.
Next, in a separate small bowl, combine 1 teaspoon of fine sea salt with 1-2 tablespoons of optional granulated sugar for sweet pies, stirring until dissolved. Prepare ½ cup of ice water nearby, as its cold temperature is key to preventing the butter from melting too soon and maintaining the dough’s structure. Finally, ensure all tools like the pastry cutter and measuring cups are clean and ready for use.
Mix the Dough
With ingredients prepped, we mix the dough to form a cohesive base that captures the nutty essence of Einkorn flour. In the large mixing bowl, add the sifted Einkorn flour, salt, and sugar (if using), then use a pastry cutter or fork to blend in the cubed butter. Work quickly in a cutting motion until the mixture resembles coarse crumbs with pea-sized butter pieces—this step is crucial for creating airy layers that make the crust tender and flaky.
Once the butter is incorporated, sprinkle in the ice water, 1 tablespoon at a time, using a fork to gently toss and bind the dough. Add just enough water (about 4-6 tablespoons total) until the mixture holds together when squeezed, but avoid overworking to prevent toughness—aim for a shaggy texture that feels cool and slightly sticky to the touch. Gather the dough into a ball, then divide it into two equal portions for a double-crust pie, wrapping each in plastic wrap for immediate chilling.
Chill the Dough
Chilling allows the flavors to meld and the butter to firm up, ensuring our Einkorn pie crust bakes into golden perfection. Place the wrapped dough disks in the refrigerator for at least 1 hour, or up to 2 hours for best results—this rest period relaxes the gluten in the Einkorn flour, reducing shrinkage and enhancing that desirable flakiness.
If you’re preparing ahead, the dough can be refrigerated overnight or frozen for up to 2 months; simply thaw it in the fridge before use. Monitor the time closely, as proper chilling prevents the dough from becoming greasy or difficult to roll.
Roll Out the Dough
Once chilled, we roll out the dough to create a smooth, even base ready for your pie filling. Lightly flour a clean surface and rolling pin to prevent sticking, then unwrap one dough disk and place it in the center.
Roll from the center outward in quick, firm strokes, rotating the dough quarterly to maintain a circular shape—aim for a ⅛-inch thickness that feels pliable yet firm under your hands. For a standard 9-inch pie dish, roll the dough to about 12 inches in diameter, ensuring the edges are even and the surface has a subtle sheen from the flour. This step transforms the dough into a canvas for your pie, with its nutty aroma promising a delightful bake. Gently transfer it to the pie dish, pressing it into the bottom and sides without stretching, then trim any excess for a neat finish.
Make-Ahead Instructions
One of the beauties of our Einkorn pie crust is how easily we can prepare it in advance, allowing flavors to develop and saving time on baking day. This approach ensures a flaky, nutty crust every time without last-minute rush.
Preparing the Dough Ahead
Follow these steps to make our Einkorn dough ahead:
- After mixing the dough as described in the previous steps, divide it into two equal portions for easier handling.
- Wrap each portion tightly in plastic wrap to prevent drying and preserve its texture.
- For refrigeration, place the wrapped dough in the refrigerator where it will chill and mature for up to 3 days, enhancing the nutty undertones of the einkorn flour.
Freezing for Longer Storage
If we plan further ahead, freezing is ideal:
- Label the wrapped dough with the date before placing it in a freezer-safe bag or container.
- Store in the freezer for extended periods, as detailed in the table below, to maintain the dough’s signature flakiness and rustic taste.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Freezer | Up to 3 months | Thaw overnight in the refrigerator to avoid sogginess; once thawed, let sit at room temperature for 10-15 minutes before rolling. |
Thawing and Using the Dough
- Remove the refrigerated or thawed dough from storage and unwrap it carefully.
- Roll out the dough on a lightly floured surface, aiming for an even thickness to capture the crisp, golden layers that make our Einkorn pie crust stand out.
- Important: If the dough feels too stiff, gently knead it for a few seconds until pliable, but avoid overworking to keep the butter pockets intact for that perfect flaky result.
Conclusion
We’re thrilled you’ve explored this einkorn pie crust adventure with us. It’s a simple way to bring healthier, flavorful twists to your baking routine.
By incorporating einkorn, you’ll discover pies that boast a delightful texture and taste we know you’ll love.
Give it a try and let your creations shine in your kitchen.
Frequently Asked Questions
What is einkorn flour and why should I use it for pie crust?
Einkorn flour is an ancient grain with a nutty flavor and nutritional perks like better digestibility. It’s a healthier swap for regular flour in pie crusts, offering a rustic taste and flakier texture. Using it can elevate your baking without much extra effort.
What ingredients are needed for Einkorn Pie Crust?
You’ll need sifted einkorn flour as the base, chilled unsalted butter for flakiness, ice water to bind the dough, fine sea salt for flavor, and optional granulated sugar for sweet pies. This simple mix ensures a balanced, delicious crust—measure precisely for best results.
What tools are essential for making Einkorn Pie Crust?
Key tools include a large mixing bowl, measuring cups and spoons for accuracy, a pastry cutter or fork to blend butter, a non-stick rolling pin, a 9-inch pie dish, plastic wrap for chilling, and a bench scraper for easy handling. These help create a seamless baking process.
How do I make Einkorn Pie Crust step by step?
Start by measuring sifted einkorn flour, cutting chilled butter into cubes, and mixing in salt and optional sugar. Blend until it forms coarse crumbs, add ice water gradually to make dough, divide and wrap it, then chill. Roll out the chilled dough to the right thickness and transfer to your pie dish for baking.
Can I prepare Einkorn Pie Crust ahead of time?
Yes, make the dough in advance for convenience. Divide it, wrap tightly, and refrigerate for up to three days to let flavors develop. For longer storage, freeze it—just label and thaw in the fridge overnight to keep it flaky and ready for rolling.
How do I store and thaw frozen Einkorn Pie Crust dough?
Wrap the dough tightly in plastic and freeze for up to three months. To thaw, place it in the refrigerator overnight. Once thawed, roll it out gently on a floured surface to maintain its buttery texture and flakiness for the best pie results.
What tips ensure a flaky Einkorn Pie Crust?
Use chilled ingredients like butter and water to prevent melting, sift the flour for even texture, and avoid overworking the dough. Chill it after mixing and before rolling. For extra flavor, add a pinch more salt if needed—follow the recipe closely for consistent, delicious results.