Instructions for Single, Baked Einkorn Flour Pie Crust
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 and coconut oil chilled.
Bake the pie crust for 10 minutes until your crust is golden brown or to your desired browning.
Instructions for 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
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.
Double Crust Pie with Einkorn Flour Pie Crust
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
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.