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
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
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.
Michelle says
I have made this pie crust twice using Einkorn flour and I followed the directions exactly. It tastes terrific! However, when I prebaked the crust, it fell down the sides of the pan so that I was left with just a tasty pie “disk” on the bottom. The second time I wanted to avoid the collapse, so I did not prebake, so the crust was undercooked on the bottom. Suggestion for how to fix this problem?
Victoria says
Hi Michelle!
Sounds like it needs to be colder when it goes in the oven, the butter is too warm and is causing the fall.
Let me know if you are freezing the dough after adding it to the pan (and for how long) and we can troubleshoot more!
Michelle says
Yes, I did freeze it for 30 minutes first but it still fell. :-(
Michelle says
Yes, I did freeze the pie crusts for half an hour before doing the baking. With my current batch, I am leaving the in the freezer overnight before baking. Maybe that will help?
Victoria says
Hey Michelle! Sorry for the delay, I try not to work on the weekends <3
I would try adding a 1/4 cup of flour to the next batch. Sounds like it might need a bit more structure.
Emily says
Hi, what would happen if I used oil instead of butter? I’m sure it tastes much better with butter but I need to know a vegan version to cook for a friend.
Thanks!
Victoria says
Hi Emily! Oil will not work in this recipe because it will not set up properly. However, you can use coconut oil for a similar texture. The taste will be quite different though, good, but just different!
Pat says
Try putting foil on crust and using pie weights or just some dry beans. It holds the shape to keep from shrinking
Leslie says
Hi! I’m looking forward to making this crust and have a question before I start. Do you sift the flour before measuring? Thank you!
Victoria says
Hi Leslie, no I don’t sift for these recipes. Enjoy!
Ellen says
Great directions regarding chilling the dough and keeping the rolling area well floured. When making a two crust pie how are you able to seal and crimp the pie edge? My crusts were solid after 30 min in the freezer. Any attempt to fold the top crust under the bottom to seal the edge or flute in any way was impossible. Obviously I could have let it thaw, but that would defeat the whole purpose of freezing before baking. Also, are you measuring your flour by weight or spooning or scooping and leveling? Thank you!!
Victoria says
Hi Ellen, if you want to do a double crust, you’ll want to fill the crust and crimp before freezing :-) I’ll be sure to update the post with that information the next time I edit! Thank you for the great question!