Buckwheat Pie Crust

Flaky pie crust made with buckwheat flour, spelt flour, and butter. No artificial ingredients, no refined grains, and no sugar. All real food and all real good. Perfect for chicken pot pie!

What the heck is Buckwheat?

Fun Fact: Buckwheat is actually a seed, not a grain.

It’s used like a wheat, but isn’t even related to wheat and isn’t a grass. It’s a pseudocereal. Apparently, it was first cultivated in the Balkans in 4000 B.C. I see it everywhere here in Slovenia…”ajdova” everything–ajdova moka (flour), ajdova torta (cake), and especially ajdova kaša (buckwheat porridge).

You can learn more about buckwheat from this article by The Whole Grains Council.

I wanted to come up with a pie crust for chicken pot pie that doesn’t have any refined grains, sugar, or hydrogenated oils (like shortening) in it. I also like using local ingredients and experimenting with flavors of places I live/visit (like this Slovenian Beef Goulash). So I picked up a bag of ajdova moka and started playing in the kitchen.

Since buckwheat is gluten free, I figured I’d need to also use another type of flour that contains gluten, so I used spelt (called pirina moka in Slovenian).

Tips for a perfect pie crust

I made a lot of pie crusts testing this recipe. In the process, I also learned a lot about pie crusts in general, along with what I’ve been doing wrong for so long! Here’s what I’ve started doing that has made my pie crusts better–

(rolling out pie dough) Flaky pie crust made with buckwheat flour, spelt flour, and butter. No artificial ingredients, no refined grains, and no sugar. All real food and all real good. Perfect for chicken pot pie!

1. I freeze my butter beforehand and use a box grater to grate it right before I cut it into the flour.

2. I cut the butter into the flour for like for-ev-er. Here is a good video that shows what the butter/flour should look like when you’re done:

3. I add all the water at once (I know…totally seems counterintuitive and against everything I’ve heard before).

4. I fix the cracks as I roll it out (knocks hand against forehead-duh! Why wasn’t I doing that before?)

5. Instead of making a small disk before putting it in the fridge, I actually roll it out to about 8 inches. Then put it in the fridge for a bit and roll it the rest of the way out later. Basically, I just followed the guy’s tips from this video:

6. After rolling out the dough, I fold it into quarters and then center the point in the pie pan (see picture below). Then unfold it and viola! Perfectly centered pie crust.

rolling out pie dough Flaky pie crust made with buckwheat flour, spelt flour, and butter. No artificial ingredients, no refined grains, and no sugar. All real food and all real good. Perfect for chicken pot pie!

7. After trimming the crust, I tuck the edge underneath (see picture below). I always wondered how people make their crusts so pretty. Now I know!

Flaky pie crust made with buckwheat flour, spelt flour, and butter. No artificial ingredients, no refined grains, and no sugar. All real food and all real good. Perfect for chicken pot pie!

Buckwheat Pie Crust
 
Prep time

Total time

 

Flaky pie crust made with buckwheat, spelt, and butter. No artificial ingredients, no refined grains, and no sugar. All real food and all real good. Perfect for chicken pot pie!
Author:
Recipe type: pie crust
Serves: 2 crusts

Ingredients
  • 2 cups spelt flour
  • ½ cup buckwheat flour
  • ½ teaspoon salt
  • 250 grams frozen butter (*see note)
  • 1 tablespoon rendered pork fat (lard)
  • 9 tablespoons ice cold water

Instructions
  1. Add spelt, buckwheat, and salt into a large bowl and whisk with a fork until mixed.
  2. Take butter out of the freezer and grate it. Cut butter into the flour with a fork or a pastry cutter until everything is very fine and incorporated (see 1st video above).
  3. Cut in rendered pork fat.
  4. Add water all at once and mix until it forms a dough.
  5. Separate dough into two balls.
  6. Flour balls and set on plastic wrap or inside a ziplock bag.
  7. Roll out to 8 inch disks.
  8. Place in fridge for about ½ hour.
  9. Remove from fridge, let rest for a couple of minutes, and continue rolling on a floured surface until it is the size of your dish.
  10. Place in pie dish, trim excess, tuck edge underneath, and decorate the edge with your fingers or a fork.

Notes
In Slovenia, butter comes in 250 gram blocks. Your best bet is to weigh it, but if you don't have a scale, a quick google search shows it's about 2 sticks butter + 1 and ¾ tablespoons in the states.

P.S. The last time I made this crust, butter leaked out of the pan while baking. I’m not sure if it was the dough temperature, oven temperature, or just making the crust overhang over the pan too much, or what–but it still tasted wonderful! Now I put a baking sheet underneath just in case. And if any of you bakers out there know why this might happen, please let me know in the comments so I can avoid it in the future.

Comments

  1. Anna H.

    I have struggled for a while trying to make a pie crust that tasted as good as my moms…but without the crisco!!! The closest I’ve gotten so far is using cleaned bacon fat (lard) The dough was super hard to work with and wouldn’t be super tasty with pies ( I used it for a quiche) I’ve also tried the organic palm oil but the proportions are off. It doesn’t equal the crisco measurements. I will definitely have to try this one if I can find buckwheat and spelt! Wish I was close by so I could try out the pie crusts!

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      Christine Devlin

      My food never ends up tasting as good as mom’s or grandma’s, lol. I haven’t tried this one with something sweet yet, but I was thinking of adding a little maple syrup to the dough and seeing how that works with a pie. But it works really great for savory things, like quiche or pot pie. I used to get spelt flour at Kroger in the health food section. Not sure about buckwheat. But if you can’t find it just let me know and I’ll send you some from here 🙂

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  2. Pingback: Mom's Chicken Pot Pie {Recipe ReDux} - Taste of Divine

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  3. Linda Ursillo

    I was looking for a heathy crust alternative for my pot pies and I came across your website. I got so excited until I saw that your recipe called for lard. I’m shocked and I don’t think I will visit here again.

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      Christine Devlin

      Hi Linda! Thank you for visiting my site and for expressing your concerns! I know that lard (rendered pork fat) sometimes gets a bad rap, but lard is much healthier than processed fats, such as vegetable shortening and margarine. Personally, I have no problem including a modest amount of these fats in my daily diet. Please feel free to visit this page, which explains the healthy way I eat and also the rules that almost all recipes on this site will follow.

      Also, if you prefer not to use lard, you can most certainly do that in this recipe. The lard adds a nice texture, but the recipe will still work without.

      Thanks again for visiting, and I do hope you come back soon!

      1. j.louise

        I’m not sure what’s so shocking about lard, especially considering all the science that’s come out in favor of full fat diets. Very much looking forward to trying and experimenting with your recipe! <3

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  4. sarah

    Lard is such a great fat, I’ve been looking for recipes that incorporate it. Plus I’m gluten free so this recipe looks perfect!

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  5. Pingback: Buckwheat, the Grain that Isn’t – Purcell Mountain Farms Blog

  6. Judith illiams

    I used duck fat instead of lard and it worked quite well. I needed to cover the edges so the crust didn’t burn when I used this crust for a squash pie.

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  7. Pingback: The 12 Best Recipes for Using Gluten-Free Buckwheat - Natural Organic Families

  8. Linda

    Shouldn’t this recipe be called spelt flour pie crust?
    Buckwheat is not the prominent ingredient from what I have observed in the recipe.
    No offence intended 🙂

  9. Elle

    I was looking for a pie crust recipe using buckwheat. I haven’t tried this yet, but that seems like a lot of butter to use. Are you sure that much is needed? Usually for one pie crust, it’s like 1/4 cup or something.2+ sticks just seems like way too much.

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