Einkorn Flour Pie Crust
This recipe for Easy Einkorn Flour pie crust is very versatile and can be used for pie or quiche.
Why Einkorn flour?
About 12 years ago I realized that bread wasn’t agreeing with me anymore. I grew up eating bread, as did most kids of my generation. I like bread…a lot.
Although it was hard, I gave bread up entirely for a year or so and I felt amazing. When I slowly started eating it again, I felt horrible.
Something has changed, either the wheat itself is not digestible any longer, or I am suddenly unable to digest it.
Unwilling to leave it out of my life entirely, I am always looking for ways to get my bread fix without the suffering.
Enter Einkorn wheat. It is one of the oldest grains in existence. It contains only two sets of chromosomes and is the only wheat never to be hybridized.
Modern wheat has been hybridized to improve yields. Almost all flour, unless you are buying organic, most likely contains a glyphosate containing herbicide.
I’m no scientist, but I tend to believe that when we monkey with what God created, we create big problems. I also am not ok with anything I am eating containing unsafe chemicals.
So far every recipe I have tried using einkorn flour has been delicious and most importantly, agreeable. I have heard that many who suffer from gluten intolerance can tolerate this grain.
This recipe is adapted from an old Good Housekeeping cookbook, and makes two, 8″ or 9″ pie crusts. I replaced the all purpose flour that the recipe calls for, with einkorn flour and adjusted the quantity slightly.
I find the einkorn flour to be a bit harder to work with, as it absorbs moisture slower than regular all purpose flour.
Start with 3/4 cup (12 tablespoons) of butter. Grass fed cows make the healthiest butter.
I used my food processer to combine the butter, salt and flour. You could also use a pastry blender. Add the flour, salt and butter and mix until a crumbly texture is achieved.
Add the water and mix just until combined. Only use as much water as is necessary to make the particles stick together.
Now put the crumbly dough into a large bowl. Divide the dough in half and using your hands form two round balls. Once you have them formed, wrap them in plastic wrap and put in the refrigerator for about 15-20 minutes.
When you are ready to roll, place one of the balls of dough on a floured surface. It helps to flour your rolling pin too. Press the dough with the meaty part of your hand to get it somewhat flat.
Now you can start rolling it with your rolling pin. The circle you roll out should be about 1 inch larger than your pie dish, and about 1/8″ in thickness. If you haven’t rolled out many pie crusts, be patient, it takes a little while.
The easiest way to get it into the pie pan is to roll it onto the rolling pin, and transfer it carefully onto the pie pan. If your dough seems stuck to the counter, use a metal spatula to loosen it from the counter by carefully sliding it under all areas of the crust before trying to lift it onto the rolling pin.
Einkorn Flour Pie Crust
- 2 1/2 cups all purpose einkorn flour
- 3/4 tsp salt
- 12 tbsp butter (12 tbsp=3/4 cup)
- 5 tbsp ice water
- Combine flour, salt and butter in a food processer, or use a pastry blender. Process until crumbly texture. Add ice water one tablespoon at a time, mixing just until combined. Place dough into a large mixing bowl, divide in half. With hands, press each half together to form a ball. Wrap each ball of dough in plastic wrap and refrigerate 15-20 minutes. Once chilled, roll to form. Roll 1" larger than pie pan.
To make the crust with the edges that stand straight up, place a spring form ring on top of a cookie sheet with the latch locked. (don’t use the bottom of the spring form pan.) Carefully press the dough into the bottom and up the sides of the spring form pan, being careful not to move the ring.
This crust is great for any pies, and is perfect for Quiche. Enjoy!