Homemade Einkorn Pie Crust

Clean. Flaky. Oven or Fire-pit ready. Gigi-approved.

There’s just something about homemade pie dough that feels like coming home, especially when it’s clean, simple, and flaky enough to make Gigi proud without wrecking your wellness

goals. Whether you’re wrapping up a cinnamon-spiced apple filling for the campfire, topping off a bubbling pot pie, or channeling your inner pioneer queen in the kitchen, this Einkorn crust is it.

⚠️ GLUTEN NOTE:

Yes, Einkorn does contain gluten.BUT, it’s not the Franken-gluten in modern wheat. Einkorn is the OG wheat. It’s never been hybridized or genetically jacked up, which means:

✔️ Einkorn has only 14 chromosomes, compared to modern wheat’s 42

✔️ Its gluten is weaker and more water-soluble, making it easier to digest

✔️ Many people with gluten sensitivity (not Celiac) find they can enjoy Einkorn with no bloating, no brain fog, and no drama

So if you’ve been feeling betrayed by bread but miss your pies, Einkorn might just be your gut-friendly bridge back to baked goods. 💛

(If you’re Celiac or fully allergic to gluten, skip it. Try this same recipe with your favorite gluten-free flour blend.) Einkorn Pie Crust

Ingredients:

• 1 ½ cups Einkorn flour (180g)

• ¼ tsp sea salt

• 2 tbsp cold butter, diced small

• ⅓ cup full-fat Greek yogurt (75g), plus more if needed

• ½ tsp apple cider vinegar (for tenderness + ease of rolling)

Instructions:

1. Combine Einkorn flour and sea salt in a medium bowl.

2. Cut in cold butter using a pastry cutter or your fingers until it looks like coarse crumbs. Think sandy with some chunky bits.

3. Mix in Greek yogurt until a dough forms. If too dry, add an extra teaspoon at a time, just enough to hold together without being sticky.

4. Stir in the apple cider vinegar if you want that extra flaky hug.

5. Form into a flat disk, wrap it in parchment or plastic wrap, and chill for 30 minutes (or up to 3 days).

6. Roll dough thin between organic parchment sheets.

7. Cut to fit a pie pan or pie iron.

8. 
   

Perfect For:

• One 9-inch single pie crust (sweet or savory)

• 2 full Campfire Pies (top and bottom crust)

• Mini pot pies or ramekin bakes This dough is magic with thick stews, creamy chicken & veggies, or even taco fillings. Just roll, cut, and place on top.

Freezer Tips:

Wanna freeze it for later?

• Wrap your dough tightly and freeze up to 3 months.

• Thaw in the fridge overnight, let sit at room temp 10–15 minutes before rolling.

Campfire Pie Instructions:

• Roll dough thin between parchment sheets.

• Cut to fit your pie iron (about 3.5"–5", depending on brand).

• Use two pieces of dough per pie, like slices of bread.

• Add filling, crimp edges, and press in a lightly floured or oiled pie iron.

• Cook over the fire until golden and crisp, flipping halfway.

Want the apple pie filling recipie, chicken pot pit recipie or Taco Pie recipie??