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- Einkorn Pie Crust & Pumpkin Pie Recipe
Recipes
November 23 2015
9-Inch Pie Crust for Pumpkin Pie
Ingredients
For the single 9-inch pie dough
- 1⅓ cups (160 g) jovial All-Purpose Einkorn Flouror1¾ cups (168 g) jovial Whole Grain Einkorn Flour or ¾ cup plus one tablespoon (163 g) jovial Einkorn Wheatberries, ground to flour
- ¼ teaspoon salt
- 6 tablespoons (83 g) cold butter
- 3 tablespoons cold water
Make the pumpkin filling
- 3 eggs, 1 separated
- 2 cups fresh pumpkin purée or 15 ounce canned pumpkin
- ¾ (175 g) cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or cloves
- 1 cup Greek yogurt, milk, buttermilk or half and half
Instructions
- Preheat the oven toa 425°F.
- Make the pie dough: Combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture is sandy. Add the water, then squeeze the dough in your hands to combine, then gently knead in the bowl until the dough holds together when pressed in a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
- Place the dough on a lightly floured work surface and roll out to 1 inch larger than the rim of your pie dish. Transfer the dough to the dish and gently press the down on the edges and up the sides.
- Trim around the dish so that the edges just reach the outside rim of the dish, adding or removing pieces to even out the round. Fold and tuck under the dough toward the rim of the dish. Crimp the edges by pushing the dough with your index finger and thumb toward the inside of the dish, while pressing with your knuckle outward in between the two fingers to form the shape of a U. Space the flutes every inch or follow the indents on the pie dish. Lightly brush the edges of the pie crust with the reserved egg white, which you have beaten with a teaspoon of water.
- Make the pumpkin filling: In a large bowl, add two whole eggs and one yolk. Beat with a whisk to combine yolks and whites. Add the remaining ingredients and whisk together well.
- Pour the filling in the uncooked pie shell and bake for 15 minutes. Lower the heat of the oven to 350°F. Bake the pie for 45 to 50 minutes until the filling is firm. Let the pie cool on a rack before slicing and serving. This recipe mayalso be baked a day ahead and refrigerated.
Tips
In testing this recipe, we also pre-baked the pie crust, but did not think the results were better than adding the filling directly to the uncooked crust and baking.
12 Comments
Tara Francis
October 10 2020 at 6:31 pm
Can leaf lard be used in place of butter? What kind of impact would that have?
Jovial foods
Yes, that should work fine
Jordan
October 22 2020 at 3:01 am
Just made this and I might eat the whole giant thing myself. It made a TON of filling. I had to improvise a bit and thin the crust out some more to use a large cast iron skillet. Turned out great and tastes more like pumpkin custard. Thanks for the recipe!
Diane
December 26 2020 at 12:19 am
I was just about ready to go through the trouble of pre-baking the crust (with paper & weights) when I saw your “TIP” on the side bar. Thanks for letting me know!!!
Macy
November 7 2021 at 1:18 am
We love the pie but I am cooking it almost double. It’s so jiggly when it should be done. Am I missing something?
It is okay if a small portion of the center is jiggly (about the size of a quarter) since this will set as it cools. Depending on how your oven is calibrated, it may take longer than the time listed to set completely.
Diane
November 12 2021 at 8:15 pm
Is there a way to make this without sugar? Just learned I'm diabetic.
Jovial foods
unfortunately we have not tested this recipe without sugar or by using a sugar substitute
Bethany
I made this using partly monkfruit sweetener and partly swerve brown sugar. My family loved it and couldn’t tell it was sugar free!
Claire
November 25 2022 at 8:50 am
Found the additional salt a little too savory for the crust and wish I had added sugar instead for more of a Graham cracker taste.
Joshua Farmer
May 29 2023 at 2:36 pm
Can you keep the dough refrigerated long-term?
jovial foods
We have not tested this, but would not recommend refrigerating for longer than 3 days.
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