Easy Einkorn Flour Pie Crust Recipe

This easy, Einkorn flour pie crust is tender and flaky. With the deep, rich flavor of Einkorn flour, this pie crust makes any pie recipe a bit more scrumptious. It works with any pie filling and can be frozen for future use.

Einkorn wheat flour is different from the modern wheat flour you may be used to. Most recipes are easily adapted to Einkorn flour but there are a few tips to lessen the learning curve when you first start cooking with Einkorn wheat flour.

It’s a good idea to stick with recipes written specifically for Einkorn flour when you’re first learning. That is unless you’re adventurous and your budget won’t be hurt if your family won’t eat a failed recipe. My bunch will eat just about anything.

I cook from scratch and use a lot of my great-grandmother’s and grandmother’s recipes. I was a little nervous about making my first Einkorn flour pie crust for my great-grandmother’s chocolate pie recipe. It was a family get-together and some of them already doubted the pies would be the same. They were right, they were even better!

Easy Recipe for Flaky Einkorn Flour Pie Crust

Note: Einkorn Flour doughs are moister and stickier than you’re used to. I know it’s tempting, but DO NOT add extra flour. Stick with the recipe and you’ll be delighted with the outcome.

Easy Homemade Pie Crust

Ingredients:

1 1/4 cups all-purpose Einkorn flour

1/4 teaspoon real salt

3 Tablespoons solid coconut oil in solid form

2 Tablespoons plus 1 teaspoon solid unsalted butter

1 Tablespoon raw organic apple cider vinegar

4 Tablespoons cold water

Instructions:

1. In medium bowl, mix flour and real salt together
2. Using a pastry blender, cut in butter and coconut oil until the flour mixture resembles coarse crumbs. If you use a mixer or food processor, be sure not to over process. You want to keep the butter as cold as possible.
3. Add the apple cider vinegar and mix in thoroughly. Now carefully add the water 1 tablespoon at a time until a ball of dough forms.
4. Cover the bowl and put the dough in the refrigerator for 30 minutes.
5. Using a rolling pin, roll out the dough on a lightly floured surface until it is 4-5 inches larger than your pie pan. Rotate or flip the crust to re-flour your surface and the crust to prevent it from sticking.
6. Give the bottom of your pie pan a light dusting.
7. Carefully roll the pie crust over your rolling pin or gently fold it into quarters. Then gently lift it and unroll it into your pie plate.
8. Gently flute (fold the excess dough under itself) even with the pan. Now you can crimp the edges with your fingers or use a fork to mark the edge.
9. Prick the bottom and sides of your crust generously with a fork. This will prevent the crust from rising in the middle, causing peaks and valleys in your crust.
10. Heat the oven to 425 degrees F
11. While the oven is preheating, put your pie crust in the freezer or refrigerator to keep the butter and coconut oil chilled.
12. Bake the pie crust for 10 minutes until your crust is golden brown or to your desired browning.

Single Einkorn Flour Pie Crust For Baked Filled Pie

If you are making a pie crust for a pie that will be filled and then baked, like Old-Fashioned Coconut Cream Pie:

1. Follow steps one through 8
2. Place your pie crust in the refrigerator or freezer while you prepare your filling
3. Prepare your filling and pour into the pie crust pan.
4. Bake as at 425 for 10 minutes until crust begins to brown.
5. Finish baking according to your recipe.

Double Crust Pie with Einkorn Flour Pie Crust

If you are baking a pie with a top and bottom crust:

1. Simple, double the recipe ingredients and follow steps 1-4.
2. The dough is sticky so flour your hands then divide the dough in half.
3. Follow steps 5 – 8
4. Place both crusts in the fridge or freezer while you are making your pie filling.
5. Remove crusts from fridge, fill the bottom crust. Add top crust and vent.
6. Bake at 425 degrees F for 10 minutes or until crust begins to brown.
7. Then finish baking according to your recipe