Einkorn Double Pie Crust Video
What is einkorn flour?
Watch our video and find out.
Once you find your staple pie crust recipe never let it go because it saves you hours and headaches! We tested and approve our easy einkorn double pie crust. As a result, you get winning crusts every time. With just four ingredients, you can’t afford not to try this slam-dunk recipe. Don’t have einkorn flour? No worries! Just make a double pie crust using traditional all-purpose flour.
The food processor does all the heavy lifting so the ingredients are the perfect consistency and evenly combined. Of all the components to making pie dough, we find the ‘kneading’ so therapeutic. Just don’t overwork the dough.
We used our handy dandy rolling pin because it got the dough from point A to point B, while preventing tears from occurring when we transferred the dough from workspace to pie dish. If you come across a tear, however, einkorn is super easy to repair. Just work it gently with your fingers. We can’t wait for you to try it!
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Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Einkorn Double Pie Crust Recipe
Ingredients
- 2 2/3 cups all-purpose einkorn flour, 12 oz
- 1 tsp salt
- 10 Tbsp unsalted butter, extra-cold, cut into small cubes
- 1/2 cup water, ice cold
Instructions
- Cut the butter into small cubes and place in the freezer for 10 minutes. Then, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes are the size of a split pea or lentil. The butter needs to be very small. Add ½ cup ice-cold water then pulse 3–4 more times. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Transfer mixture to a large bowl. Squeeze into a ball until dough is moist, but not sticky. You can add a couple more drops of water if it’s not coming together but remember, it takes time for einkorn to absorb fat and liquid. So if it is close, you’re there. Cover bowl with a towel and let rest for 30 minutes.
- Bring bowl back to your work surface then form into two balls. Wrap each ball with plastic wrap then shape into a round disk. Chill in fridge at least 45 minutes.
- Take dough out of the fridge then warm it up in your hands for 2–3 minutes. Roll dough out until you have a diameter roughly 1″ wider than the tart or pie pan. If it starts to tear, einkorn is super easy to repair. Simply mend the tear with your fingers then continue to roll it out. If it starts getting too warm to work with, pop it into the freezer for 5 minutes and continue.
- Transport dough to the pan by rolling it up on a rolling pin. Unroll dough into the pan.
- Ease dough into the corners of the pan. Add filling then cover with second crust, if using. Trim excess dough from the edges using a butter knife then crimp dough.
to blind-bake
- Cover the raw dough with parchment paper then fill the inside with pie weights (or dry beans). Bake in a hot oven (400 degrees) for 12–15 minutes until the edges start to brown. Remove pie weights and parchment then continue with your recipe.
Notes
My scale doesn’t weigh in ounces, it weighs in grams. I get so confused with all the different measurements! if you have the grams available, that would be greatly appreciated.
Thanks for this great recipe! I just wanted to say that I’ve been making this crust for a few years now and it always turns out delicious! Especially good to top any pot pie (425 degrees/25 minutes).