Disintegrating Pie Crust?

Hello! The short of it: I am hoping to get some help with my pie crusts before the holiday baking frenzy!

The long of it: The holidays will soon be upon us again, and so my thoughts have turned to holiday baking. And for me, this specifically means pie (and lots of ’em!). Einkorn all-purpose flour has been my one-and-only flour for the last few years now; I don’t see much of a difference in 90% of my cooking/baking, but when it comes to pie crusts for the holidays, using Einkorn all-purpose flour nearly brings me to tears because the “strong, fluted rim that extends about 1/2 inch above the rim of the dish” (called for in my pumpkin pie recipe) disintegrates–shrinks and/or falls into the pie filling–while baking! I also find working with the crusts made from Einkorn flour to be extremely frustrating: sticky, cracks, etc. I read all the tips on the website and adjusted some things on my end to no avail. So last year, I bought the cookbook, read it thoroughly, and tried the pie crust recipe on page 146 (for “Classic Apple Pie”) with all the tips–don’t over-mix, let the dough rest extra-long, keep everything cold, etc.–and saw only a *slight* improvement in work-ability (if I popped everything in the fridge briefly between each step and worked as fast as possible, the crust tore less) and structure (whole chunks didn’t fall into the filling, but it definitely shrunk and sort of melding together such that you could only sort-of tell it had been fluted). Taste and texture are amazing, but making a pie is a stressful chore and I can’t really do anything decorative with the edges. Also note that this is with the recipe as-is; when I try to do a vegan (dairy-free) pie crust, it’s even worse. 🙁

Thanks in advance for any thoughts, things for me to check/try, etc.!

One response to “Disintegrating Pie Crust?

  1. Why don’t you try to freeze the crust for 30 minutes before you flute the edges? What you are describing does not happen for me, albeit the crust is definitely different than a regular pie dough. I have seen one woman in our cooking classes who had very warm hands and she had a much harder time working with the dough than me. I tend to have cold hands. Freezing might help and washing your hands in cold water before you start. That’s all I can think of.

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