adapted from Cooks Illustrated “Foolproof Pie Dough”

INGREDIENTS (single crust)

1 1/4 C Einkorn flour

1 tbsp coconut sugar

1/2 tsp salt

1/2 C + 2 tbsp vegan butter, cut into slices

2 tbsp cold water (chilled over ice)

(2 tbsp vodka, if using regular flour)

INSTRUCTIONS

- Mix all ingredients (except vodka) together with your hands until combined

- Dough should be slightly lumpy

- If using Vodka, add in now by folding it gently into the dough

- Divide dough into two parts and form a ball

- Place onto wax paper, covering each side

- Gently press dough down until flat

- Refrigerate 1 hour + up to 2 days

- Preheat oven to 425 degrees

- Roll out dough on floured surface until 1/8” thick (I prefer to use a French rolling pin)

- Place dough onto pie plate, with a slight overhang

- Press dough gently with fingers + refrigerate 30 min

- Take out dough and place dough weights on the crust, covering the surface

- Bake 17 min

- Remove pie weights and bake another 9 min for partial baked crust or 15 min for fully baked crust

- Cool 5 min

INGREDIENTS (double crust)

2 1/2 C Einkorn flour

2 tbsp coconut sugar

1 tsp salt

1 1/4 vegan butter, cut into slices

1/4 C cold water (chilled over ice)

(1/4 C vodka, if using regular flour)

INSTRUCTIONS

- Mix all ingredients (except vodka) together with your hands until combined

- Dough should be slightly lumpy

- If using Vodka, add in by folding it gently into the dough

- Divide dough into two parts and form a ball

- Place onto wax paper, covering each side

- Gently press dough down until flat

- Refrigerate 1 hour + up to 2 days

Preheat oven to 425 degrees

- Roll out dough on floured surface until 1/8” thick (I prefer to use a French rolling pin)

- Place dough onto pie plate, with a slight overhang

- Press dough gently with fingers + refrigerate 30 min

- Take out dough and place dough weights on the crust, covering the surface

- Bake 17 min

- Remove pie weights and bake another 9 min for partial baked crust or 15 min for fully baked crust

- Cool 5 min

NOTES

Why Vodka in pie dough? - Vodka helps to break down the gluten in the flour, making the crust more easily digestible, flaky + light. The alcohol evaporates while baking. Einkorn flour is naturally gluten free so if you are baking with this flour there is no need for vodka, however, I like the option of adding Vodka if I don’t have access to Einkorn flour. please note, if using regular flour the vodka will not make it gluten free, it only reduces the amount of gluten formed.