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Sourdough Einkorn Crust in a skillet

Sourdough Einkorn Crust Simple Recipe

A versatile crust recipe that has wonderful flavor and yields itself well in any dish!
Prep Time 5 mins
Cook Time 20 mins
Long Fermentation Option 8 hrs
Total Time 8 hrs 25 mins
Course Appetizer, Breakfast, Dessert, Main Course, Side Dish
Cuisine American, Italian

Equipment

  • 1 Food processor optional
  • 1 Cutting board
  • 1 Knife
  • 1 Rolling Pin

Ingredients
  

  • Cups All Purpose Einkorn flour
  • 8 Tbsp. Grass-fed Butter frozen
  • ½ Cup Whey liquid
  • ½ Cup Sourdough Starter inactive can be used
  • 1 tsp. Salt high quality

Instructions
 

  • Pulse frozen butter in a food processor to chop into small pieces.
  • Add flour and pulse again, until pea sized balls are formed.
    *If using hands, add flour and chopped butter to a medium bowl and work together to form pea sized balls.
  • Add remaining ingredients. Pulse just until combined and a dough ball forms.
  • Freeze for later or use immediately.

Baking instructions

  • Preheat oven to 375 degrees.
  • Roll out dough onto a lightly floured surface. Cut out any dough shape necessary for your recipe you are using the crust in.
  • Bake for 20 minutes, or until crust is golden brown.
    *Optional: Brush the top of the crust with a beaten egg just before baking to aid in browning.
  • Enjoy!

Notes

  • Freeze for up to 3 months or consume fresh within 5 days.
  • No need to refrigerate the crust once it's been cooked. 
  • To long ferment the dough, prepare the night before (8-12 hours) and allow to sit in the fridge over night. 
Keyword Crust, Dessert, Einkorn, Sourdough