Great-Grandma's Perfect Einkorn Pie Crust
A light and flaky homemade einkorn 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.
Servings 2 pie crusts
Ingredients
- 2 1/4 cups all-purpose einkorn flour (270g)
- 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.