• 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.