My great-grandmother made the perfect pie crust. Light and flaky, but strong enough to hold even the heaviest filling. It's equally delicious with savory or sweet pies, and has been a staple at every family gathering for as long as I can remember.
Since she's gone now, I've been the "maker of the pies" for many years now and I can't imagine a single holiday without this delicious recipe!
Since einkorn flour is a little different than "regular" flour and sometimes recipes need to be adapted, I was a little scared that this family tradition would have to be amended.
But, after a little research and a bit of experimentation, I'm pleased to report that this recipe still works with just one little additional step!
Homemade Pie Crust Recipe featuring Einkorn
Join today and get a FREE cookbook!
A few years ago, I started making this pie crust recipe in my food processor. Oh boy, if you've never done this, you must try it!
Forget the butter knife method (or pastry knife, whatever you use). This is the fastest and easiest way to make a pie crust. And it turns out perfectly every time!
This dough is going to be a little more moist than you might be used to... it's ok, that's the way it's supposed to be. DO NOT ADD MORE FLOUR! Just follow the recipe and this will turn out perfectly.
Once you have all the ingredients mixed together, place the dough in a glass container and refrigerate it for at least an hour.
Then remove the dough from the fridge and divide in half. You will want to flour your hands and the rolling pin thoroughly because this dough is sticky.
Roll out half of the dough on a floured surface, rotating the dough after each pass with the rolling pin. This will help it to not stick to the counter, and it will create a nice round shape as well.
I like to roll my dough over the rolling pin for a smooth transfer into the pie pan. Butter and dust your pans with flour first!
Repeat with the second half of the dough.
Now here's the part I had to add: Place the dough into the freezer (empty) for 30 minutes before baking.
Note: If you are adding a hot filling, do this before you put the dough in the freezer so everything will be nice and cool when you put it in the oven.
This will give you time to get the filling ready and will keep the butter in the dough cold. Cold butter means a nice and flaky crust!
Everyone was thrilled to have this family recipe still alive and well for the holidays. I hope your family enjoys it as much as mine does!
Great-Grandma's Perfect Pie Crust
A light and flaky homemade pie crust recipe that pairs perfectly with sweet or savory dishes! You can freeze this pie crust or use it right away. Make it with einkorn flour or any wheat.
Ingredients
- 2 Cups Flour (we use Einkorn, but any wheat works)
- 1 Cup COLD Butter cubed
- 1/4 Cup COLD water
- dash of salt
Instructions
- Add flour and cubed butter to food processor. Pulse until pea sized balls form in dough.
- Add salt and water. Pulse until solid dough ball forms.
- Scrape into glass container and refrigerate for at least an hour.
- Remove from fridge and divide into two parts.
- Roll on floured surface. Rotate dough with each roll of the pin, maintaining floured surface below.
- Transfer dough into a greased and floured pie pan.
- Repeat with second half.
- Transfer both pans into freezer for 30 minutes prior to baking.
Instructions for Baking with Filling
- Preheat oven to 425°
- Remove pie pans from freezer and add filling to crust immediately. If adding HOT filling, add it to crust PRIOR to allowing dough to rest in freezer
- Bake for 15 minutes, or until crust is golden brown.
- Reduce heat to temperature for pie in question and bake for the additional time needed.
Instructions for Baking Without Filling
- Preheat oven to 425°
- Remove pie pans from freezer and place in hot oven.
- Bake for 15 minutes, or until crust is golden brown.
- Allow to cool completely before adding filling.
Delane says
Too much butter.
Victoria says
That’s what makes it so tender and flaky :-)