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Best Pie Crust Ever: A True Baking Foundation

There are few kitchen skills more empowering than mastering a truly great pie crust. Once you have it, everything changes, desserts become effortless, savory pies feel approachable, and baking shifts from intimidating to intuitive.

This is the pie crust I return to again and again. It’s deeply buttery, reliably flaky, and adaptable to nearly any filling you can imagine. Sweet or savory, rustic or refined, this dough does the quiet work of holding everything together while letting the filling shine.

What makes this recipe special is its flexibility. Einkorn flour offers a beautifully digestible, nutrient-rich option with a subtle nutty flavor, while the classic version delivers familiar structure and flake. Both rely on time-tested techniques that prioritize texture, temperature, and restraint.

Natural Chef Tips for Perfect Crust

Cold butter is non-negotiable for flake.
Dough should look shaggy, not smooth, before chilling.
Overworking creates toughness—stop early.
Chill at every stage to preserve structure.

Nutrition Highlights: Fat Soluble Vitamins

Einkorn provides higher levels of protein, lutein, and minerals than modern wheat.
Grass-fed butter contributes fat-soluble vitamins A, D, E, and K.
Homemade crust avoids seed oils, preservatives, and emulsifiers found in commercial doughs.

Rolling out pie dough on a wooden surface

Why Einkorn Flour Works So Well

Einkorn is the oldest known form of wheat, untouched by modern hybridization. It contains a simpler gluten structure and absorbs less liquid than conventional flour, which is why this version uses slightly less water and butter.

The result is a dough that’s tender, flavorful, and easier on digestion for many people, without sacrificing flake or structure. That said, the classic version remains a gold standard and works beautifully if einkorn isn’t available.

Understanding Dough Types

There are two primary pie dough styles:

Mealy dough produces a sturdy, shortbread-like crust ideal for custards and free-form pies.
Flaky dough creates delicate layers perfect for cream pies and double crusts.

This recipe sits comfortably between the two, allowing you to adjust butter size depending on your desired outcome.

The Importance of Rest

Allowing the dough to rest 12 to 24 hours gives the flour time to hydrate and the gluten to relax. This prevents shrinking, improves rollability, and results in a more tender crust. It’s one of the simplest ways to improve your baking with no extra effort.

Uses & Inspirations

This pie crust is designed to be endlessly versatile, a true kitchen foundation you’ll reach for again and again.

Sweet Ideas

Classic pumpkin, apple, or pecan pie
Custard or cream pies
Rustic fruit galettes or free-form tarts
Hand pies filled with berries or stone fruit
Tart shells for chocolate, citrus, or vanilla fillings

Savory Ideas

Chicken pot pie or turkey leftovers pie
Tomato, goat cheese, and herb galette
Quiche or frittata-style baked eggs
Mushroom, leek, and gruyère tart
Spinach, feta, and caramelized onion pie

Seasonal & Creative Uses

Mini pies for gatherings or holidays
Decorative lattice or cut-out crusts
Pressed tart crusts for no-fuss baking
Pie scrap cookies or crackers (never waste the dough)

Once you master this crust, it becomes less of a recipe and more of a rhythm ,a reliable starting point for both everyday meals and special occasions.

Don’t Waste the Scraps

Those leftover dough pieces are culinary gold. Reroll them, cut into shapes, brush with egg wash or jam, sprinkle with jaggery or cinnamon sugar, and bake at 450°F for 10 to 12 minutes. Instant pie scrap cookies, no waste, all joy.

Storage

Refrigerate dough up to 3 days
Freeze dough discs up to 3 months
Baked crusts can be stored at room temperature overnight or frozen fully baked

Equipment

Ingredients

Einkorn Version (1 single crust)

1 1/4 cups einkorn all purpose flour 150 g
1/4 teaspoon mineral salt 1.5 g
6 tablespoons unsalted grass-fed butter cold and cubed (85 g)
2 1/2 tablespoons ice water 35 g, plus more as needed
Optional: substitute 1 tablespoon of water with hazelnut liqueur

Classic Version (1 single crust)

1 1/4 cups organic all purpose flour 150 g
1/4 teaspoon mineral salt 1.5 g
8 tablespoons unsalted grass-fed butter cold and cubed (113 g)
4 tablespoons ice water 56 g, plus more as needed
Optional: substitute 1 tablespoon of water with hazelnut liqueur

Instructions

By Hand

In a large bowl, whisk flour and salt.
Add butter and coat cubes in flour. Rub butter into flour until walnut-sized pieces form for flaky dough, or pea-sized for mealy dough.
Make a well and add ice water. Toss gently to hydrate. Add more water 1 tablespoon at a time only as needed.
Pack dough into a disc about 1 inch thick.
Wrap in parchment, place in an airtight container, and refrigerate at least 30 minutes or up to 3 days. Freeze up to 3 months if needed.

Food Processor

Pulse flour and salt to combine.
Add butter and pulse until butter reaches desired size.
Sprinkle in water and pulse just until dough holds when squeezed.
Option to transfer to bowl and finish by hand.
Form into disc, wrap, and chill as above.

To Parbake or Blind Bake

Let chilled dough rest at room temperature 10 minutes. Roll into a 12-inch round (14-inch for deep dish).
Transfer to pie dish, press gently, and chill 5 to 10 minutes.
Trim excess dough, tuck under, and crimp edges. Dock crust with a fork. Chill 30 to 60 minutes.
Preheat oven to 425°F.
Line crust with parchment and fill with pie weights.
Bake 15 minutes until edges set.
Remove weights. Brush with egg wash if desired.
Bake 2 minutes more for parbaked crust or 5 to 10 minutes for blind baked crust.
Cool completely before filling.

Notes

This recipe make one single 9-inch pie crust.
Please double the recipe for a double crust.
Multiply 1.5x for a single 9-inch deep dish pie crust. (A favorite!)
Please triple the recipe for double deep dish pie crust.

RBK Ingredient Standard

Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.

Let us know if you make this recipe! Tag @redbootkitchen and use the hashtag #redbootkitchen

Best Pie Crust Ever