Einkorn Flour Pie Crust

This is my favorite pie crust hands down. It's light and flaky and pairs perfectly with sweet or savory pie. For the last few years, this is the only pie crust I've used. It's so much better for you to use this ancient einkorn grain that your body easily knows how to handle. The taste is out of this world and I've made quiches, blueberry pies, pumpkin pies, lemon, ricotta tomato pies, and it works well with a tart too. It's so good my kids want to eat the dough before it is cooked. Give it a try and it will be your new favorite pie crust too!


  • 9" inch pie pan


Einkorn Pie Crust (this makes a double pie crust and you can freeze the other half for later)

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  • Cut the cold butter into small cubes.
  • Add the einkorn flour, salt, and butter to a food processor fitted with an S blade. Pulse several times until the flour and butter look like small peas. Don't over mix.
  • Sprinkle the mixture with 6 tablespoons of cold water and pulse for about 30 seconds or until the flour mixture comes together into a ball. Do not over-mix. Add an extra tablespoon or two of water if it's not coming together.
  • Add the mixture to a work surface that is dusted with flour. Using your hands, quickly pack the dough into a ball (like you’re packing a snowball).  Then flatten the ball into two 3/4-inch thick disks.
  • Wrap and chill the dough: Wrap the dough disks tightly in plastic wrap, then refrigerate (freeze the extra disk) for at least 30 minutes to 1 hour, until ready to roll out and use.
  • Once the dough has chilled, transfer the dough to a well-floured work surface.  Unwrap and lightly dust the top of the dough and the rolling pin with flour.  Then gently roll the dough into a circle that is at least 12 inches in diameter (the perfect size for a 9-inch pie plate).
  • Carefully transfer the dough to the pie plate, and gently press the dough into the sides of the plate without stretching it. Use kitchen shears or a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Use your fingers to press the dough to form a scalloped edge, or create whatever other decorative crust design you prefer.  Chill pie crust for at least 15 minutes while preparing your filling.


  • Preheat oven to 425°F. Remove the pie pan from the fridge and fill with a coffee filter or parchment paper filled with pie weights, and place in the hot oven.
  • Bake for 15 minutes, or until the crust is golden brown. Remove pie weights and poke bottom with fork. Then return to oven for 5 minutes.
  • Allow the crust to cool completely before adding the filling.