This pie crust is made with healthy Kamut® flour. It's easy to make, super buttery and flakey, and absolutely delicious. It's everything you want in a pie crust and arguably the best pie dough out there.
This easy pie crust recipe is so simple to make and It makes for excellent pies, quiches, and even tasty pie dough cookies.
Kamut® flour makes this recipe extra tasty and hearty. For more on what Kamut® is and how to use it in your everyday cooking visit my other Kamut® articles.
This simple Kamut® flour pie crust only has four simple ingredients.
- Kamut® Flour
- Unsalted Butter (Kerrygold is what I recommend)
See recipe card for quantities.
A Food processor or hand held pastry blender are necessary for this recipe as are a glass bowl (if you're not using a food processor, and a rolling pin as well as measuring cups and spoons.
Add salt to flour and mix well. Start cutting your cold or frozen butter into the flour mixture. If you are using a food processor you can use ice cold butter, just chip it into pieces with a large knife and pulse the food processor until you have a cornmeal like consistency. If you are using a pastry blender use the coldest butter you can still manually cut in.
Once the flour and butter mixture is well combined to a cornmeal like consistency (its okay to have some small chunks of butter if you're using a manual blender) add in your ice cold water.
Combine the water and flour mixture until you can form a nice ball. Again pulse with the food processor.
Flour a surface, dump your pie dough mixture out and work with your hands until you have two equal pieces.
At this point I like to refrigerate the dough for about 20 minutes if I didn't use frozen butter. I you used frozen butter the dough should hold together well enough to roll out immediately.
Hint: keeping your pie dough cold will make rolling it out and getting it into your pie pan much easier. Cold dough is key!
To roll out your pie dough use a floured surface roll dough until it is a evenly distributed (I like a little less than ¼ inch and then use your rolling pin to transfer it to your pie dish.
Press the pie crust into the sides of the pie pan or dish until the crust is covering the entire dish.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- All purpose flour - instead of using Kamut® you can certainly use an all purpose wheat flour of your choice. Just be sure to use less. The conversions ratios can be found in this article.
- Salted Butter- If you are in a pinch you can use salted butter in this recipe, just don't add the salt and be aware that you crust may have a more or less salty taste than what you would get adding the appropriate amount of salt.
- Vodka- I have never actually tried this, but I have been told that using freezing cold vodka in pie dough instead of ice cold water actually increases the flakiness. I don't think it's very necessary in this recipe however because this recipe makes extremely flakey crust especially when you use frozen butter!
If you want to make this ahead, you can store this pie dough for up to a week in your fridge.
- If you are able to use a food processor use frozen butter! Dice frozen butter the best you can using a large chefs knife and then throw it into the food processor with your flour. Using the pulse button cut in the butter with your food processor until it has a cornmeal like consistency. Add water last. This will insure your dough stays very cold and is easier to roll our immediately it will also make it extra light and flakey!!
- 2 cups Kamut® flour plus extra for dusting
- 16 tbs. unsalted butter
- ¼ cup ice cold water
- ½ tsp. salt
- In a food processor combine Kamut flour and salt pulse
- Slowly pulse in pieces of frozen butter until you have a cornmeal like consistency. When pressed toghether between two fingers dough should stick together.
- Add ice cold water by pulsing the food processor until the dough starts to come togheter.
- Dump the dough out onto a floured surface and work into a ball with your hands. I like to make two equal sized disks.
- At this point you can wrap the dough in plastic wrap and refridgerate until use or roll it out imediatiely.
- If you are rolling the dough out emediately, flour your rolling pin and roll dough until it is a consistent thickness. I like a little less than ¼ inch. Use your rolling pin to transfer dough to your pie pan or baking dish.
- Press the pie crust into the sides of the pie pan or dish until the crust is covering the entire dish.