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. Let’s get baking!
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 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 Einkorn Pie Crust
Ingredients:
- 1 1/4 cups all-purpose Einkorn flour
- 1/4 teaspoon real salt
- 5 Tablespoons plus 1 teaspoon solid, cold unsalted butter
- 1 teaspoon raw organic apple cider vinegar
- 5 Tablespoons cold water
Instructions:
- In a medium bowl, mix flour and real salt together
- Using a pastry blender, cut in butter 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.
- 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.
- Cover the bowl and put the dough in the refrigerator for 30 minutes.
- Using a rolling pin, roll out the dough on a lightly floured surface until it is 4-5 inches larger than your pan. Rotate or flip it to re-flour your surface and dough to prevent it from sticking.
- Give the bottom of your pie plate a light dusting.
- Carefully roll the dough over your rolling pin or gently fold it into quarters. Then gently lift it and unroll it into your pie plate.
- 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.
- Prick the bottom and sides generously with a fork. This will prevent it from rising in the middle, causing peaks and valleys in your crust.
- Heat the oven to 425 degrees F
- While the oven is preheating, put your crust in the freezer or refrigerator to keep the butter chilled.
- Bake the 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 crust for a pie that will be filled and then baked, like Old-Fashioned Coconut Cream Pie:
- Follow steps one through 8
- Place your crust in the refrigerator or freezer while you prepare your filling
- Prepare your filling and pour it into the pie crust pan.
- Bake at 425 for 10 minutes until the crust begins to brown.
- 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:
- Simply, double the recipe ingredients and follow steps 1-4.
- The dough is sticky so flour your hands then divide the dough in half.
- Follow steps 5 – 8
- Place both crusts in the fridge or freezer while you are making your pie filling.
- Remove crusts from the fridge, and fill the bottom crust. Add top crust and vent.
- Bake at 425 degrees F for 10 minutes or until the crust begins to brown.
- Then finish baking according to your recipe
Easy Einkorn Flour Pie Crust Recipe
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Print Pin- 1 ¼ Cups All-purpose Einkorn flour
- ¼ tsp real salt
- 5 Tbs plus 1 tsp. unsalted butter - solid, cold
- 1 tsp raw, organic apple cider vinegar
- 4 Tbs cold water
- In a medium bowl, mix flour and salt together
- Using a pastry blender, cut in butter 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.
- 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.
- Cover the bowl and put the dough in the refrigerator for 30 minutes.
- 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.
- Give the bottom of your pie pan a light dusting.
- 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.
- 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.
- 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.
- Heat the oven to 425 degrees F
- While the oven is preheating, put your pie crust in the freezer or refrigerator to keep the butter chilled.
- Bake the pie crust for 10 minutes until your crust is golden brown or to your desired browning.
- Follow steps one through 8
- Place your pie crust in the refrigerator or freezer while you prepare your filling
- Prepare your filling and pour into the pie crust pan.
- Bake as at 425 for 10 minutes until crust begins to brown.
- Finish baking according to your recipe.
- If you are baking a pie with a top and bottom crust:
- Simple, double the recipe ingredients and follow steps 1-4.
- The dough is sticky so flour your hands then divide the dough in half.
- Follow steps 5 – 8
- Place both crusts in the fridge or freezer while you are making your pie filling.
- Remove crusts from the fridge, fill the bottom crust. Add top crust and vent.
- Bake at 425 degrees F for 10 minutes or until crust begins to brown.
- Then finish baking according to your recipe
Notes
Nutrition
This Einkorn flour pie crust recipe is suitable for any recipe you want to make. The rich, deep flavor it adds will be noticed by all.
As always, we’re here to help.
You may also enjoy some of our other Einkorn recipes.
Truly an easy and delicious pie crust. I don’t bake pies often, but was looking for an easy dough to top chicken pot pie with. This dough came together very easily and was very easy to work with. I made individual pot pies and used the remaining dough I had leftover and refrigerated 2 days later with equally wonderful results. Thank you for sharing your recipe!
Patti, I’m delighted you like the recipe. Thank you for sharing your experience with me. It means a lot to me.
I used Braggs apple cider vinegar and while the dough was easy to work with, the crust tasted so sour, it ruined the pie. Does the brand of acv make a difference or it’s supposed to be sour tasting?
Judy, Thank you for sharing your experience with me. I’m not sure why the crust was sour. Braggs is 5% acidity like most other brands so that shouldn’t be the problem. I now use a brand that is 25% acidity so that would definitely make it sour using the same amounts. Unless you have an older bottle of Braggs from before they changed their acidity level a few years ago, it should not have mattered. I would suggest decreasing the amount of ACV by half and see if that works. Taste the dough before you put the pie filling in so you’ll know and won’t waste another pie. Let me know if I can help you further and how it turns out.
Judy, I apologize. I went to take a look at the recipe and I see an error in the recipe box. It had 1 TBS instead of 1 tsp of ACV like the typed-out instructions had. I’m sorry this error cost you a pie.
Thank you for checking and clarifying. I’ll try again with the right amount of vinegar.
Your Easy Homemade Pie Crust recipe still mentions Coconut Oil in step # 11 just FYI.
I can’t wait to make one of these pie crusts and see what I have been missing!
Thanks so much for being online.
Thank you, Richard, for letting me know about step #11. Let me know how it turns out for you. Enjoy!
Hi there,
I’ve made this recipe once, it was the best pie crust I’ve ever had btw, and thought it called for coconut oil.
Did you edit the recipe perhaps and remove the coconut oil? Or maybe I’m thinking of a different recipe? 🤔
Hi Virgilia, It may be that you saw an older recipe? We have a pie crust recipe that’s made with modern all-purpose flour that uses coconut oil. Maybe you saw that one? Although I did start out using coconut oil in Einkorn flour, I don’t use it any longer because of the texture problems and crumbliness of the results. I hope this helps. I’m so glad you like the pie crust. I too think it’s the best one. 😉