Best Flaky Pie Crust (with Einkorn Flour)

This is the absolute best pie crust ever - it has a rich, buttery flavor with
light and flaky layers and just a hint of sweetness that's perfect for holidays
and special occasions! Made ancient grain Einkorn flour, but regular flour
works too.

Servings: 1 pie crust

Author: Dena Norton

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Instructions

1 Mix flour, salt, and baking powder together in a mixing bowl. Add shortening and
butter and cut in with a pastry cutter until it resembles coarse crumbs. Stir in
the water and egg until well incorporated.
2 Turn dough out on a floured surface and knead for at least a minute, until it
forms a very smooth ball. Use a floured rolling pin to roll out the dough to a
circle with 1/4" thickness. It works best to roll a little in all directions,
then quickly lift the dough a couple inches off the floured surface, sprinkle
some extra flour underneath if needed, and do a quarter turn before laying the
dough down again and rolling some more. Repeat this as you roll so you turn it
at least 3-4 times - This keeps the bottom of the dough from sticking to your
surface. Once you're done rolling, the circle will be larger than you need, but
it's always better to have extra crust than not not enough!
3 Once the dough is the right thickness, gently roll the rolling pin from one end
of the dough to the other so the dough is wrapped around the pin and can easily
be transferred to a 9" pie dish. Starting at one end of the dish, carefully
unroll the dough until it lays over all sides of the dish.
4 Use kitchen scissors to trim the dough, leaving at least 1/2" over the rim of
the pie dish.
5 Use fingers to crimp the edges of the crust all the way around the pie as
pictured above. Make sure the crimped edges extend up past the rim of the dish
and lean back just slightly over the rim so it prevents the crust from sagging
down too much as it bakes.
6 Use a fork to prick the crust to allow steam to escape during cooking.
7 For the egg wash: Use a fork or whisk to beat the egg gently, then use a pastry
brush to brush evenly over the crimped edges of the crust (for an extra golden
crust, use only the egg yolk). I like to sprinkle with coarse sugar before
baking - it's optional but adds a nice touch of sweetness to the finished pie!
8 Depending on what your pie recipe calls for, can either add the filling and bake
or blind bake the crust first by lining it with parchment paper and filling it
with dried beans or rice (pictured above) to keep the bottom surface from
puffing up while it bakes. To blind bake, place the crust in a 425 degree oven
for 10 minutes, or until the edges just begin to brown.

Best Flaky Pie Crust (with Einkorn Flour)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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