A flaky, versatile pie crust that works with any filling — sweet or savory. Instructions are included for both a single crust and a double crust version.
Kernza® Pie Crust
Prep Time
20
Buttery, flaky pie crust made with a blend of Kernza and all-purpose flour. Kernza adds a subtle toasty flavor.Author: Joe Kaplan
Ingredients
- 3/4 Cup (105g, 3.7oz.) All Purpose Flour
-
3/4 Cup (75g, 2.65oz.) Kernza Flour
- 5 Tbsp (70g, 2.5oz.) Unsalted Butter (Chilled)
- 4 Tbsp (47g, 1.66oz.) Shortening (Chilled)
- 2 Tsp (9g, 0.3oz.) Sugar
- 1 Tsp (5g, 0.18oz.) Salt
- 1/3 Cup (75g, 2.65oz.) Ice Water
- 1 1/2 Cup (210g, 7.4oz.) All Purpose Flour
-
1 1/2 Cup (150g, 5.3oz.) Kernza Flour
- 10 Tbsp (140g, 5.0oz.) Unsalted Butter
- 8 Tbsp (94g, 3.32oz.) Shortening
- 4 Tsp (18g, 0.6oz.) Sugar
- 2 Tsp (10g, 0.35oz.) Salt
- 2/3 Cup (150g, 5.3oz.) Ice Water
Single Crust
Double Crust
Directions
- Combine both flours, salt, and sugar in a bowl. Mix to combine
- Slice butter and shortening into cubes (aim for the size of two peas).
- Add butter and shortening to flour mixture and toss gently to coat each cube.
- “Squish” each cube with your fingers to form tiny flakes. Re-toss in flour as you go.
- Once the butter and shortening cubes have been flattened, use your palm or fist to press them into the flour (toss, press, repeat). About two minutes
- Eventually, the butter and shortening flakes will become much more distinguishable, and there will be significantly less unbuttered flour in the bowl.
- Once butter and flour are mixed well, add the ice water in two stages: Mixing and gently tossing between each addition.
- Gently toss and press the dough until it barely comes together into a weak ball.
- Turn the dough ball out onto a floured surface. (All purpose flour)
- Lightly dust the top with all purpose flour.
- Give your rolling pin a nice coat as well
- Gently pressing down on the dough, roll towards and away from you until it doubles in length.
- With your bench scraper, fold the dough sheet into thirds (pamphlet style)
- Rotate 90 degrees, and repeat the “roll and fold” in step 12.
- Gently shape the dough ball into the shape of a large hockey puck, wrap in plastic wrap, and store in the fridge for at least one hour. Overnight is preferred.
- The dough can also be stored in the freezer for a few months.
Recipe Note
**For a double crust, repeat the process above. When finished, cut the dough ball in half with a bench scraper or knife. If you have a scale, weigh each half and adjust accordingly so they are equal in weight. If you do not have a scale, that’s alright; Make the half that looks a little larger your bottom crust, and the smaller of the two, your top crust.
Joe
Thanks for the input, Kathy. I’ll be sure to give your recipe a try! Glad you are enjoying the Kernza!
-Joe
Kathy Birch
I am using 1/4 cup kernza and one cup all purpose flour and 8 T
butter 1/3 ice water in cuisinart. resting dough on counter ( cool kitchen) rolls out well. I notice a different delightful fragrance baking with even this smaller proportion of kernza.
i am also using 1/4 c kernza to 1 cup blue corn meal and half cup white flour in a buttermilk cornbread (I
use Alice waters Real simple cookbook) and its so fragrant and delicious. this grain has a scent of cinnamon.
ordering more
Joe Kaplan
Margot – I have very little experience using oil in pie crust, but I would love to give it a try! I’ll add it to our list and let you know if/when we come up with a recipe that works! If you have any preferred brands, let me know.
We are also currently working on an all-butter-dough, so keep an eye out for that as well. Thank you for your feedback!
Cheers,
Joe
Joe Kaplan
Kathy – Thank you for your feedback! Two points as to how this recipe came to be: We currently do not have access to a food processor, but it is on our wish list. When the day comes, we will most certainly adjust the recipe! I’m sure it will work fine should you decide to give it a try. If you do, please let us know how it turns out, or make a post on our “Community Recipes” page!
Regarding the shortening: Due to its high melting point, it tends to make the process a little more forgiving. It also produces wonderful flakes. We do, however, plan on developing an all-butter-dough in the near future; it just takes a little more “finagling.”Hope this helps. We will let you know as our amendments are ready to go!
Cheers,
Joe
Margot Monson
I’d like to try this recipe but do not cook with shortening. I only use butter or organic olive or canola oil in crusts. Do you have an opinion about using oil in place of the shortening? Thanks