This einkorn sourdough pie crust is long fermented, and yields a buttery, flaky pie crust that melts in your mouth. I love making this pie crust especially because it uses my sourdough starter and einkorn flour, so I know I’m getting fermented benefits while using a strong, healthy grain.
It’s not quite fall at the homestead, but with several weeks of sunny days fall is definitely on my mind. We usually only get a month or so of hot weather here, but we’ve had much more this year, which makes me feel like it’s coming to an end soon!
Don’t get me wrong, I love the summertime, but I have a soft spot for fall as well. I just love the coziness and of course, the baking. I especially love the apple pies and blackberry pies.
Keep reading for my favorite homemade einkorn sourdough pie crust recipe!
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WHAT I LOVE ABOUT THIS RECIPE
There is nothing better than a flaky, buttery pie crust dough. I’ve been making my own sourdough pie crust for a few years now but recently have been loving the taste of einkorn flour in my bread recipes.
Einkorn flour is an ancient, non-hybridized grain that has more health benefits for you than traditional processed wheat. The process of growing einkorn is all natural, as opposed to regular wheat that is hybridized. This process strips away some of the natural beneficial properties of wheat for the purposes of growing higher yielding crops.
Einkorn flour also has a nutty, wholesome flavor in my opinion. Where regular wheat tastes less flavorful and almost airy and dry, einkorn flour is more rich and yields a more moist and tasty final bread product.
However, einkorn flour does not work in the same ways as conventional flour. You typically need more einkorn flour in relation to regular flour (I find the ratio is about 1 1/4 cup einkorn all purpose flour to 1 cup regular all purpose flour). It also absorbs water slower than regular flour, so allowing a little extra time when baking with einkorn is a smart idea.
A FAMILY FAVORITE
On another note, if you’re looking for a family favorite recipe, this one will do the trick! I am actually freezing this entire pie to bring out after our next baby is born because I know everyone will love it.
Pie is the kind of dish that can be made ahead of time, frozen, and then put back in the oven to serve fresh again. And because I am currently 33 weeks pregnant as I type this, I figure it’s a great time to start throwing some food in the freezer.
Next on my list are pumpkin chili with lamb, homemade lasagna, and sourdough bagels.
New to Sourdough?
If you are brand new to sourdough, you’ll love using it to make delicious pie crusts and more.
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
CAN I USE REGULAR FLOUR INSTEAD OF EINKORN?
Yes, but they are not a one-to-one ratio. You will want to look up my regular sourdough pie crust recipe if using traditional all-purpose flour.
CAN I USE SOURDOUGH DISCARD FOR PIE CRUST?
Yes, this is fine as long as the sourdough starter has been fed somewhat recently. Because you are adding flour to this recipe, you are essentially feeding the sourdough starter again, so using your discard starter should be fine.
However, if you haven’t fed your discard in a long time, it may be too weak to create pie crust right away. In this case you should take the discard out, feed it, and start the dough the next day when it’s had a chance to regain its strength.
Because pie crust doesn’t require a large rise like bread does, it’s okay to use sourdough discard for this recipe. It’s still going to turn out delicious. I do find that using fed and active starter works best, though.
EINKORN SOURDOUGH PIE CRUST INGREDIENTS
3/4 cup active sourdough starter (learn how to make sourdough starter here)
2 cups einkorn all purpose flour
1/2 tsp salt
1/4 cup honey
2 sticks (1 cup) butter, frozen and grated
6 tbsp ice water
SAMPLE TIMELINE
Start this recipe by feeding your sourdough starter in the morning on day 1, the day before you want to enjoy your pie. I feed my starter with 1 cup flour and 3/4 cup filtered water. Let it sit on the countertop loosely covered with a tea towel.
Later in the day on day 1, make your pie crust. Then put it in the fridge overnight.
On day 2, pull the pie crust out of the fridge whenever you’re ready to bake your pie. Roll it out, bake, and enjoy.
HOW TO MAKE SOURDOUGH PIE CRUST WITH EINKORN FLOUR
In a large mixing bowl, combine the sourdough starter, flour, and salt. Use a fork to lightly whisk together.
Next use a cheese grater to grate 2 sticks of frozen butter. Alternatively, you could chop up the butter with a knife into small pieces.
Using a food processor or your hands, add the honey and grated butter to the flour mixture. Combine, and slowly add the ice water until a consistent dough is formed.
Using a sharp knife or dough cutter, slice the dough in half so you have two equal sized dough balls.
Loosely wrap them in plastic, so they have some room to grow, and place them in the refrigerator overnight.
The next day, pull the doughs out of the fridge whenever you’re ready to make the pie. Try a homemade apple pie or fresh blackberry pie. Bake and enjoy!
HOW TO MAKE A LATTICE PIE CRUST
One of my favorite pie crust toppings is a lattice pie crust, which looks beautiful and isn’t too hard to pull off.
Simply roll one of the pie crust doughs out into a thick rectangle. Use a knife to trim the sides so you have straight edges.
Use a knife to slice 8-10 long slices of dough. Some slices can be longer than others.
Place slices one by one, in the same direction, over your pie leaving about a 1/2 inch gap between slices. Be sure to put shorter dough slices on the edge, and save the longer slices for the center of the pie.
Gently peel back every other slice of dough. Then place another slice of dough perpendicular to the ones you already placed, and peel the dough slices back on top of it.
Then peel the other dough slices back, every other one, so that now you’re peeling the slices that you didn’t peel in the last step. Add another perpendicular slice of dough, and return the slices back to their original spot.
Repeat this process until all perpendicular slices have been placed.
Note: see video link at the bottom of this post for a visual of this process.
Enjoy your lattice pie crust!
MORE EINKORN RECIPES FROM THE HOMESTEAD
Best Sourdough Einkorn English Muffins
Sourdough Einkorn Cinnamon Raisin Bread
Einkorn Chocolate Chip Brownies
Sourdough Discard Pumpkin Pancakes with Einkorn Flour
Sourdough Einkorn Peach Cobbler
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Einkorn Sourdough Pie Crust
This einkorn sourdough pie crust is long fermented, and yields a buttery, flaky pie crust that melts in your mouth. I love making this pie crust especially because it uses my sourdough starter and einkorn flour, so I know I’m getting fermented benefits while using a strong, healthy grain.
Ingredients
- 3/4 cup active sourdough starter (learn how to make sourdough starter here)
- 2 cups einkorn all purpose flour
- 1/2 tsp salt
- 1/4 cup honey
- 2 sticks (1 cup) butter, frozen and grated
- 6 tbsp ice water
Instructions
- In a large mixing bowl, combine the sourdough starter, flour, and salt. Use a fork to lightly whisk together.
- Next use a cheese grater to grate 2 sticks of frozen butter. Alternatively, you could chop up the butter with a knife into small pieces.
- Using a food processor or your hands, add the honey and grated butter to the flour mixture. Combine, and slowly add the ice water until a consistent dough is formed.
- Using a sharp knife or dough cutter, slice the dough in half so you have two equal sized dough balls.
- Loosely wrap them in plastic, so they have some room to grow, and place them in the refrigerator overnight.
- The next day, pull the doughs out of the fridge whenever you’re ready to make the pie. For my apple pie recipe, bake pie for 45 minutes to 1 hour at 350 degrees. Halfway through baking, loosely cover the pie with tin foil to prevent the crust from burning. Serve and enjoy!
Notes
SAMPLE TIMELINE
Start this recipe by feeding your sourdough starter in the morning on day 1, the day before you want to enjoy your pie. I feed my starter with 1 cup flour and 3/4 cup filtered water. Let it sit on the countertop loosely covered with a tea towel.
Later in the day on day 1, make your pie crust. Then put it in the fridge overnight.
On day 2, pull the pie crust out of the fridge whenever you’re ready to bake your pie. Roll it out, bake, and enjoy.
HOW TO MAKE A LATTICE PIE CRUST
One of my favorite pie crust toppings is a lattice pie crust, which looks beautiful and isn’t too hard to pull off.
Simply roll one of the pie crust doughs out into a thick rectangle. Use a knife to trim the sides so you have straight edges.
Use a knife to slice 8-10 long slices of dough. Some slices can be longer than others.
Place slices one by one, in the same direction, over your pie leaving about a 1/2 inch gap between slices. Be sure to put shorter dough slices on the edge, and save the longer slices for the center of the pie.
Gently peel back every other slice of dough. Then place another slice of dough perpendicular to the ones you already placed, and peel the dough slices back on top of it.
Then peel the other dough slices back, every other one, so that now you’re peeling the slices that you didn’t peel in the last step. Add another perpendicular slice of dough, and return the slices back to their original spot.
Repeat this process until all perpendicular slices have been placed.
Note: see video link at the bottom of this post for a visual of this process.
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