EINKORN PIE DOUGH
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.
