Buttery and flaky einkorn pie crust is the perfect pie dough that comes together in just a few minutes. All you need are four ingredients and you are on your way to making your favorite flaky, delicious, pie crust.

overhead photo of einkorn pie crust made into a pie on a white quartz countertop

Tips:
Tools you may need:
Ingredients you will need:
How To Make Einkorn Pie Crust:
Find More Delicious Recipes From The Farmhouse Kitchen:
Einkorn Pie Crust Recipe

I love, love, love this einkorn pie crust. It is so easy to throw together and can be used for sweet or savory pies. It’s amazing for apple pies, cherry pies, peach pies, and even chicken pot pie (if you don’t want to do sourdough biscuits).

This homemade pie crust recipe is simple, not at all intimidating, and hands-down better than store bought crust in every way.

One reason einkorn is used in our kitchen so often is because it doesn’t require fermentation like regular wheat does. This makes it a great substitute for when I forget to start my sourdough pie crust the day before.

Unfortunately, einkorn usually cannot be substituted one-for-one with regular wheat flour, so it may take some experimentation to get it to work for your favorite recipes.

Einkorn flour absorbs less, requiring less liquid. I love experimenting and creating new recipes with this ancient grain. You can find all my favorite einkorn recipes here.

Overhead photo of einkorn pie crust used in a pie with double crust. The pie is in a glass pie dish on a white and gray quartz counter

Tips:

I highly recommend using a food processor to make the perfect pie crust. One, it makes the process way faster and easier, but two, it leaves the crust super flaky. If you don’t have a food processor, you can also use a pastry blender or a fork.
Make sure the butter is frozen and the water is ice cold. You are trying to keep the dough as cold as possible.This recipe can easily be made well in advance and kept in the freezer until you are ready to thaw it and use. It’s a great addition for a meal prep day.
Try to handle the dough with your hands as little as possible to keep the dough nice and cold. The colder you can keep the dough, the flakier the crust.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

side view of a glass baking dish with a pie made with einkorn pie dough on a countertop

Why Einkorn Crust?

The flaky crust in this recipe uses einkorn flour. If I can’t use sourdough, the next best option is using einkorn flour. This is because it is one of the only flours that hasn’t been hybridized, and it is easier to digest.

Since it’s so much easier on our bellies, we usually swap out all-purpose flour in recipes for buttery-yellow einkorn flour. However, for this recipe, if you can’t find einkorn flour, you can easily use regular flour.

What is einkorn flour made from?

Einkorn flour is made from the berries of an ancient grain. It is known as the “original” wheat and has not been hybridized like most other modern grains. It is much easier to digest and full of nutrients.

Tools you may need:

Food processor or pastry blender

Measuring cups and spoons

Pie plate

Rolling pin

Knife and cutting board

einkorn pie crust ingredients including flour in a large glass jar with lid, butter, and ice water in a vintage blue and white gravy bowl

Ingredients you will need:

Einkorn flour – healthy, non-hybridized wheat that is easier to digest, and has a beautiful, buttery color.

Salt

Unsalted Butter – place in the freezer until frozen to make it easier to grate and turn into that flaky crust.

Ice Water – You can add ice to water, or place cold water into a dish and stick it in the freezer for 15 minutes or so until it gets really cold.

a double crusted pie with 4 venting slits in a glass pie dish is resting on a tan and cream colored towel

How To Make Einkorn Pie Crust:

Stir flour and salt together.

butter is diced up on a wood cutting board with a wood rolling pin in the background

Grate frozen butter with box grater or dice up with a knife.

Cut butter into flour with a dough/pastry blender until it has a pea-like structure. You can also do this in a food processor which makes this process super easy. If you don’t have either of these tools you can use a fork, but it will take longer.

The goal is to keep the butter really cold, and part of that involves touching it as little as possible with your warm hands. This will help keep the dough nice and flaky.

women adding ice water to a bowl of butter and flour to make a pie crust

Add ice water until the dough comes together.

Lightly flour a clean work surface (like a countertop or cutting board), turn dough out, and pack it into a ball.

einkorn pie dough on a white countertop with a knife in the background

Cut the dough in half – I like to use a bench scraper – and flatten into two discs (one slightly larger disc for the bottom crust, and one smaller for the top).

Wrap the discs with plastic wrap and refrigerate for at least one hour. Alternatively, you can place in the freezer for 30 minutes or for later use.

Roll the dough out to 12 inches in diameter and transfer to a 9″ glass pie dish.

einkorn pie crust in a glass pie dish with a rolling pin behind the dish

Gently place the dough in and trim any excess.

Fill with your favorite pie filling: apple, peach, cherry, blueberry, etc.

Cover with second rolled out pie dough.

women wearing a red apron placing a rolled out pie dough on top of a chicken pot pie on a White Island

Using your fingers, roll the edge of the bottom crust over the top crust and flute the edges with your fingers.

woman using a knife to cut venting slits into a pie in her white kitchen

Brush crust lightly with milk, cut venting slits, and sprinkle lightly with additional sugar.

Bake according to pie instructions.

Find More Delicious Recipes From The Farmhouse Kitchen:

If you try this recipe and love it, I would appreciate if you could come back, comment on the post, and give it 5 stars! Thanks.

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Einkorn Pie Crust

4.53 from 48 votes

By Lisa Bass

Prep: 10

Additional Time: 1

Total: 1 10

Servings:

Ingredients

▢ 2 1/2 cups einkorn all purpose flour
▢ 1/2 teaspoon salt
▢ 3/4 cup frozen Unsalted Butter
▢ 6-7 tablespoons Ice Water

Instructions

Stir flour and salt together.
Grate frozen butter with box grater or dice up with a knife.
Cut butter into flour and salt with a dough/pastry blender until it has a pea-like structure.
Add ice water until the dough comes together.
Lightly flour a clean work surface (like a countertop or cutting board), turn dough out, and pack it into a ball.
Cut the dough in half – I like to use a bench scraper – and flatten into two discs (one slightly larger disc for the bottom crust, and one smaller for the top).
Wrap the discs with plastic wrap and refrigerate for at least one hour.
Roll the dough out to 12 inches in diameter and transfer to a 9″ glass pie dish.
Gently place the dough in and trim any excess.
Fill with your favorite pie filling: apple, peach, cherry, blueberry, etc.
Using your fingers, roll the edge of the bottom crust over the top crust and flute the edges with your fingers.
Brush crust lightly with milk, then sprinkle lightly with additional sugar.
Bake according to pie instructions.

Notes

Make sure the butter is frozen and the water is ice cold. You are trying to keep the dough as cold as possible.
This recipe can easily be made well in advance and kept in the freezer until you are ready to thaw it and use. It’s a great addition for a meal prep day.
The key is to handle the dough as little as possible with your hands to keep the dough nice and cold. The colder you can keep the dough, the flakier the crust.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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The Best Einkorn Pie Crust

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