There’s something deeply comforting about a homemade cherry pie cooling on the counter. And when you swap in einkorn flour for the crust? It’s a total game changer. Einkorn brings this subtle, nutty richness that regular all-purpose flour just can’t match. Plus, it’s an ancient, unmodified grain with better digestibility — a win for anyone who loves baking with more intentional ingredients.
Learn more about Einkorn Flour →
This recipe walks you through every step: a buttery, shred-method pie dough that stays flaky and workable, and a sweet cherry filling that’s perfectly balanced with lemon and a hint of nutmeg. Whether you use fresh cherries from the farmers market or a bag of frozen dark sweets from the freezer, this pie screams summer time happiness every time.
Why this einkorn cherry pie works
Einkorn makes a more forgiving dough
Einkorn flour has a naturally weaker gluten structure than modern wheat, which means the dough is more forgiving and less likely to turn tough.
The shred method creates real layers
Grating frozen butter creates thin, even layers throughout the dough that puff and separate in the oven. It’s the same science behind a croissant — just a lot less work.
The filling is balanced, not overly sweet
Dark sweet cherries strike the right balance between tart and sweet, and einkorn flour thickens the filling without making it starchy or gluey. The lemon juice keeps it bright, and the nutmeg adds just enough warmth. Don’t forget to serve with a scoop of ice cream or whipped cream for the ultimate pie a la mode!
Ingredients you’ll need
Cherry pie filling
Dark sweet cherries
Sugar
Butter
Lemon juice
Lemon zest
Nutmeg
Einkorn flour
Kosher salt
Visual guide on how to make einkorn pie crust
Preheat the oven. Preheat to 425°F.
Shred the butter.
Shred frozen butter into a glass or stainless steel bowl, sprinkle with 3 tbsp flour, and mix making sure nothing is sticking to the bottom. Place in the freezer for 10 minutes. Note: let it sit on the counter for 10 to 15 minutes if it feels too cold to handle.
Pit the cherries.
If using fresh cherries, pit them now. Otherwise move to the next step.
Cook the filling base.
Add cherries, half the sugar, butter, salt, lemon juice, and zest to a pot. Simmer for 10 minutes.
Drain the juices.
Strain the cherries and reserve ½ cup of juice. Stir in 3 tbsp einkorn flour and mix back into the pan with the cherries.
Finish the filling.
Add the remaining sugar and nutmeg. Set aside to cool.
Make the ice water.
Add about 1 cup of water to a bowl with ice, let sit for a few minutes, then drain and weigh out exactly 160 grams.
Make the dough.
Pull the butter bowl from the freezer and add the flour and salt. Slowly incorporate the ice water until the dough comes together in a craggly ball. You may let the einkorn hydrate for 5 minutes half way through before finishing — it will help the dough come together more easily. Once a rough shaggy ball has formed, pour onto a surface and press into a rough ball.
Divide and chill.
Divide the dough in half, shape each half into a rough ball, wrap in plastic, and freeze for 20 minutes.
Roll out the first half.
Flatten one dough ball, dust both sides with flour, and roll to â…› inch thick, flipping repeatedly to prevent sticking and keep the butter cold.
Transfer to the pie dish.
Drape the dough over a rolling pin and release gently into the pie dish.
Trim the excess.
Leave a little overhang. Refrigerate for 20 minutes.
Roll out the second half.
Once the timer is up, pull the second dough ball from the freezer and roll out the same way.
Fill the pie.
Add the cherry filling, then lay the second crust on top. Trim excess dough with scissors.
Tuck and seal.
Tuck the top crust under the bottom and crimp the edges to seal.
Chill one last time.
Refrigerate the assembled pie for 20 minutes before baking.
Vent and brush.
Score venting holes in the top crust and lightly brush with milk.
Bake at high heat.
Place on a baking tray and bake at 425°F for 20 minutes. Lower the oven to 350°F and bake for 30 more minutes.
Cool completely.
Let cool for 3 to 4 hours before slicing.
Can I use a different fruit?
Yes! This dough works well with most stone fruits and berries. Peaches, blueberries, or a mix of both are great swaps. Just keep in mind that different fruits release different amounts of liquid, so you may need to adjust the flour slightly to get the right consistency in your filling. Stick with draining the extra juices and reserving some to help achieve a similar outcome as cherries.
Tips for working with einkorn pie dough
- Keep everything COLD! You are most likely baking this pie in the summer, which means a hot kitchen so it is crucial to keep everything as cold as you can! Use a glass or steel bowl and freeze it before you begin, and always start with frozen butter. Warm hands and a warm kitchen are the enemy of a flaky crust, so work quickly and don’t hesitate to pop the dough back in the fridge if it starts to feel soft.
- Don’t skip the chill steps. Each rest in the freezer or fridge is doing real work — it keeps the butter solid and relaxes the dough so it rolls out easily.
- Flip as you roll. Repeatedly flipping the dough and flouring while rolling prevents it from sticking to your surface and keeps the butter from melting into it.
- Patch don’t panic. If the dough tears when transferring to the dish, just press it back together. Einkorn dough is forgiving and patches easily if there isn’t too much flour on the surface.
- Don’t overwork the dough. This is the step most people get wrong. Once the dough comes together in a ball with a crackly, slightly rough surface, stop mixing. That texture is a good sign, it means the butter is still in distinct pieces, which is what creates flaky layers in the oven. Overworking develops gluten and leads to a dense, tough crust. If you’re unsure, lean on the side of under-mixing. Also, make sure you are pressing the dough together and not kneading it.
Have more questions about substitutions or swaps? Jump to the FAQ section below for answers on everything from butter alternatives to fruit swaps.
Conclusion
Making pie is not a simple task so don’t feel defeated if it doesn’t turn out perfect. I will still taste great if it’s not pretty. Practice makes each time easier as you become familiar with how the dough behaves and you will be able to handle it with more confidence.
If you are just learning, I’m so glad you found this recipe — einkorn flavor beats regular all-purpose any day.
I hope this einkorn cherry pie is the kind of recipe that earns a special spot for your holidays and on those days you feel like spending time in the kitchen to make something to share.
Just remember to let it cool fully before slicing so the filling sets. Briefly reheat to serve the pie a la mode (warm pie & cold ice cream) or serve with hand whipped cream! Share your creation and tag me on social media!
Einkorn Cherry Pie
Ingredients
Pie Dough
Cherry Pie Filling
Instructions
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Preheat the oven. Preheat the oven to 425°F.
-
Shred the butter. Shred frozen butter into a glass or stainless steel bowl. Sprinkle with 3 tbsp flour and mix making sure nothing is sticking to the bottom of the bowl. Place in the freezer for 10 minutes. Note: you can let it sit on the counter for 10-15 mins so it is not too cold to handle.
-
Pit Cherries. If you are using fresh ones. Otherwise move to the next step.
-
Cook the filling base. Add cherries, half of the sugar, butter, salt, lemon juice and zest. Simmer for 10 minutes.
-
Drain the juices. Strain the cherries but reserve ½ cup of juice. Add the 3 tbsp of einkorn flour and mix back into the pan with cherries.
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Finish the filling. Add the rest of the sugar, and nutmeg. Set aside to cool.
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Make icewater. Add about a 1 cup of water to a bowl or cup with ice. Let cool for a few minutes and then drain from ice cubes and weigh the exact amount of water needed (160 grams).
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Make the dough. Pull the butter bowl from the freezer and add the flour & salt. Slowly incorporate the water until the dough comes together in a craggly ball. You may let the einkorn hydrate for 5 minutes before finishing as it will help come together easier. Also, pour the dough onto a surface to push down and form into a rough ball.
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Divide and chill the dough. Divide the dough in half, shape each half into a rough ball, and wrap in plastic. Place in the freezer for 20 minutes.
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Roll out the first half. Pull one half of the dough and flatten. Dust with flour on both sides and repeatedly flip the dough while rolling out until â…› inch thick. By doing this, it will prevent the butter from melting quickly and sticking to your surface.
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Transfer to the pie dish. Using a rolling pin, flap the dough over the pin and lightly roll. Release over the pie dish. Trim excess dough but leave a little overhang. Place in the fridge for 20 minutes.
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Roll out the second half. After the timer is up from chilling the bottom crust in the fridge,, pull the other dough ball from the freezer and roll out the same way.
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Fill the pie. Add the filling and lay the rolled out dough on top and trim excess dough with scissors.
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Tuck and seal. Tuck the top of the dough under the bottom, and crimp the sides.
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Chill one last time. Place the pie in the fridge to chill 20 minutes before baking.
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Vent the top and brush with milk. Score venting holes in the top crust and lightly coat with milk.
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Bake at high heat. Bake on a baking tray for 20 minutes at 425°F.
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Finish baking.. Lower oven to 350°F and bake for 30 minutes.
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Cool completely. Let cool for 3–4 hours before slicing.
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Serve with ice cream or whipped cream.
