I made a pie crust for the first time using einkorn the other day following a recipe that called for regular wheat flour. I also used unsalted sheep’s milk butter instead of regular butter. I followed all of the instructions and did everything by weight, but the crust was so difficult to work with and kept falling apart/cracking and sticking to everything despite generously flouring everything. Does einkorn need less water or something? Or was it the butter?
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