Donna has spent many years perfecting her flaky pie crust. This recipe offers a rustic, wholesome twist on classic pie dough by using einkorn or spelt flour and lard, yielding a tender, flaky crust perfect for sweet or savory pies. The dough is chilled before rolling out, ensuring a light texture. For a delightful pairing, try it with rhubarb pie filling, combining chopped rhubarb, sugar, eggs, flour, and vanilla.
Donna's Flaky Pie Crust
Ingredients
Pie Crust
- 3 cups Einkorn or Spelt flour
- 1 cup lard
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup cold water
Rhubarb Pie Filling
- 3 cups rhubarb chopped
- 1.5 cups sugar
- 2 eggs
- 3 Tbsp flour
- 2 tsp vanilla
Instructions
Pie Crust
- With a pastry cutter or food processor, mix the flour, lard, salt, and baking powder until there are no large chunks of lard left. Be careful not to over-mix.
- Slowly knead in the cold water by hand until the dough forms. Again, be careful not to over-mix. Place the dough in the fridge to chill for at least 30 minutes.
- Once the dough has chilled for at least 30 minutes, divide it into three sections and roll each section on a generously floured surface to make three pie crusts.
- Poke the crust several times with a fork to keep bubbles from forming. Then bake at 400℉ for 10 minutes for a pre-cooked crust, or fill with your desired filling and bake at 350℉ for 25-35 minutes.
Rhubarb Pie Filling
- Chop rhubarb into 1/4" pieces and mix all ingredients together.
- Pour filling into uncooked bottom pie crust and cover with a top crust. Make sure there is at least one hole cut in the top crust to prevent bubbles or cracks.
- Bake the pie at 350℉ for 25-35 minutes until crust is golden. Use aluminum foil or a crust guard to keep the edges of the crust from browning too quickly.
