The Best Tender and Flaky Einkorn Pie Crust

Combine the flour with salt and sugar, if you're using it. Mix your dry ingredients until well combined.

Cut the butter into small pieces and add them to the flour mixture.

Using your pastry cutter or food processor, mix the flour and butter until it resembles coarse sand.

Gradually add enough cold water so that the dough comes together. You can briefly use your hands to form a dough ball. Avoid over-mixing to keep the dough as cold as possible. Don't worry if the dough is on the sticky side.

Cover the bowl and place it in the refrigerator for about 30 minutes. Make the filling of your choice.

Preheat your oven to 375˚F.

When ready, remove the dough from the refrigerator. If you're making a single crust pie, cut the dough ball in half and return the other half back to the refrigerator.

With some extra flour dust your work surface, and roll the dough out with a floured rolling pin bigger than the diameter of your pie pan. Don't worry about raw edges, you can fix them later.

Fold the pie disk in half, place it over your baking dish, and gently press it down. If you're making a double crust pie, repeat the steps above.

Pour the pie filling into your pie crust and if making a double pie crust, place it on top. Fix the raw edges and/or create a nice edging pattern.

Bake at about 375˚F or until the top is golden brown.