Add all-purpose einkorn flour, salt and sugar (optional) to mixing bowl and lightly mix together.

Using a box grater, grate frozen butter into the flour. Lightly mix the grated butter into all the flour.

Next, add in ice water, one tablespoon at a time, stirring between each until the dough just starts to come together. Be sure to not over do on the water.

Squeeze the dough together until it forms into a ball. It will still feel a little dry. Handle the dough as little as possible.

Cut the dough in half and press into round flat circles. Place in a ziplock bag and put into the freezer for 1 hour or keep frozen until ready to use.

When ready to use, pull the dough out of the freezer. You might need to let the dough soften for a bit (but not too long) before you can roll it out.

On a lightly floured surface roll out dough with a rolling pin into a 12 inch circle. Be sure to add more flour if it starts to stick to the counter. Move dough to 9 inch pie pan and gently push into the edges of the pan. Cut off excess dough around edges.

Add in your filling and roll out and place on the top of the pie crust. Cut off the excess dough around the edges. Skip step if not adding top crust.

To shape the edges, use your fingers, a spoon or fork, or braid the extra to create a beautiful design. If using top crust, poke holes into the top to allow any air to escape while baking.