In this post I will be sharing my favourite method of making delicious, nutty, rustic einkorn pie crust.
This post may contain affiliate links. See my full disclosure here.
Isn’t pie crust so amazing?
All you do is take flour, salt, and fat, add a tiny bit of water and roll it out into this flaky, delicious stuff that makes even the most humble leftovers or nearly-spoilt fruit into mouthwatering goodness.
I have spent over a decade with pie crust as my nemesis. When I found out in 2009 that I really, definitely should not be eating gluten, certain recipes we had always made growing up (BIG from-scratch family) became nearly impossible to create.
TRY WE DID.
I do have a very manageable gluten free pie crust recipe. You have to add egg (you can totally add egg in your einkorn pie crust, too, if you want), but it is manageable. It takes a little extra parchment paper to get it in the pie pan without losing your marbles. But it just doesn’t have much in terms of flavour. I missed that flaky, buttery, melt-in-your-mouth pie crust goodness!
Then I started hearing about this amazing flour called einkorn and I wondered if it would work for me. Turns out, I tolerate it very well (better than some store-bought gluten free things that can have icky ingredients!).
I am back on my pie game!
How to Make Einkorn Pie Crust
You Will Need
- stand mixer
- rolling pin
- brush for the egg wash
- mini cookie cutters for decoration
Make some ice water in a small bowl. Then put your flour and salt together in the bowl of your stand mixer or food processor. Next, take your lard or butter out of the freezer and slice it up nice and fine. Add them into the mixer and turn it on low. Gradually add your ice water, one tablespoonful at a time, until it just comes together. Don’t overmix!
Turn your pastry dough out onto a floured work surface and pack it into a ball. Wrap it tightly in plastic wrap then chill in the fridge for about an hour.
- 2 1/2 c einkorn flour
- 1/2 tsp salt
- 3/4 c frozen unsalted butter or lard
- 6-7 tbsp ice water
- For the Egg Wash (Optional)
- one egg
- 1/4 c milk
- Combine the flour and salt in the bowl of the electric mixer.
- Cut in your frozen butter or lard
- Turn on your mixer with the paddle attachment and gradually add ice water to the mixture until it is just coming together.
- Transfer your mixture to a well-floured work surface. Press it into a disc, wrap it well in plastic wrap and place in the refrigerator to chill for about an hour, or in the freezer for half an hour.
- Cut the dough in half, roll out the first half on a well floured surface.
- Add filling. I love pumpkin pie filling or tourtiere.
- Roll out the other half of the pie crust if you are using it and place it atop the pie.
- Flute the edges of the pie crust with a fork and trim the excess with a knife.
- Now for a homemaker flex: If you have extra pie dough, you can roll it out and cut it into shapes with a cookie cutter, and use those to decorate your crust. My mom has a set of tiny maple leaf cookie cutters, and they look so cute and festive on a pie.
- For the Egg Wash (Optional): Combine egg and milk in a small bowl. Brush crust with the egg and milk mixture.