Fresh milled flour pie crust is delicious and buttery. Made with all butter (no lard), soft white wheat, salt, and water. Super simple to make. All you need is a large bowl, a pastry cutter, and the simple ingredients. There’s so many meals you can make with a pie crust. Such as chicken pot pie, quiche, beef pot pie, fruit pies, etc.
This pie crust is made with freshly milled soft white wheat. I love using soft white wheat in any recipe that isn’t bread. So quick breads, such as biscuits, sweet breads, pancakes, muffins, and of course pie crust. If you don’t stock this grain, you should! It’s a good one. Check out my spelt flour pie crust for another variation of pie crust.
Ingredients
Soft white wheat- a great grain to keep stocked for any recipe that isn’t bread.
salt
ice cold water
unsalted butter
How to make fresh milled flour pie crust
Step 1: Mill your grains, place in the refrigerator to chill for 10 minutes because flour comes out of a grain mill warm.
Step 2: Add the flour to a large bowl, add salt and cut up cold butter. Use a pastry cutter to cut the butter into the flour until it’s in chickpea sized pieces.
Step 3: Add the ice cold water 3 tbsp at a time. I use the pastry cutter to incorporate the water at first then I switch to my hands once it’s starting to look more like a dough.
Step 4: once all the water is added transfer the dough to a clean surface and shape into a flat circle. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. If you have refrigerated it for longer than 30 minutes allow it to rest at room temperature for 5-10 minutes before rolling out.
Step 5: Flour a clean surface. Place dough onto the flour and sprinkle the top with even more flour. Using a rolling pin roll out the dough starting from the center and moving outwards. Flip the dough every couple of rolls making sure a dusting of flour stays on the dough so it doesn’t stick to the counter or rolling pin. Once it’s large enough to have a 2 inch overlap on your pie dish, transfer it to your pie dish.
Step 6: Depending on the recipe you are making you may have to par-bake the pie crust. Follow instructions below for par-baking otherwise make recipe as follows.
How to par-bake or blind bake
Par-baking is pre baking the pie crust. Things you need to par-bake the pie crust for would be things like custard pies (pumpkin, quiche or pecan), no-bake pies (pudding or cream), or juicy fruit pies. You don’t usually need to par-bake for things like double crust pies, pot pies, or apple pie.
How to par-bake: Line your crust with parchment paper. Crumble up your parchment paper then open up again and place in the pie crust being careful not to disrupt the sides. Using a fork, poke holes in the bottom to allow for steam to escape. Fill the pie with pie weights or dried beans. Bake at 375° for 10 minutes with the weights, then remove the weights and bake again for another 5 minutes for a partial bake or 10 minutes for a full bake.
How to flute a pie crust
Fluting a pie crust is getting a pretty scalloped edge on your pie crust.
To do this you must have a 2 inch overlap over the pie dish. Tuck the edge underneath of itself around the whole dish. Then using your index finger in one hand and your index and thumb in your other hand push the sides towards the center with your index and thumb while applying slight counter pressure with your other index finger the opposite direction. do this the whole way around.
Freshly milled flour pie crust
Ingredients
Equipment
Method
- Mill your grains, place in the refrigerator to chill for 10 minutes because flour comes out of a grain mill warm. Cut up butter into cubes
- Add the flour to a large bowl, add salt and cut up cold butter. Use a pastry cutter to cut the butter into the flour until it's in chickpea sized pieces.1 3/4 cup soft white wheat or 240g, 10 tbsp unsalted butter, 1/4 tsp salt
- Add the ice cold water 3 tbsp at a time. I use the pastry cutter to incorporate the water at first then I switch to my hands once it's starting to look more like a dough.9-10 tbsp ice cold water
- Once all the water is added transfer the dough to a clean surface and shape into a flat circle. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. If you have refrigerated it for longer than 30 minutes allow it to rest at room temperature for 5-10 minutes before rolling out.
- Flour a clean surface. Place dough onto the flour and sprinkle the top with even more flour. Using a rolling pin roll out the dough starting from the center and moving outwards. Flip the dough every couple of rolls making sure a dusting of flour stays on the dough so it doesn't stick to the counter or rolling pin. Once it's large enough to have a 2 inch overlap on your pie dish, transfer it to your pie dish.
- Depending on the recipe you are making you may have to par-bake the pie crust. Follow instructions below for par-baking otherwise make recipe as follows.
- Line your crust with parchment paper. Crumble up your parchment paper then open up again and place in the pie crust being careful not to disrupt the sides. Using a fork, poke holes in the bottom to allow for steam to escape. Fill the pie with pie weights or dried beans. Bake at 375° for 10 minutes with the weights, then remove the weights and bake again for another 5 minutes for a partial bake or 10 minutes for a full bake.
This is so wonderful! And so easy, thanks for the recipe ☺️
I love baking with fresh milled flour! This recipe is so simple and easy to follow.
I love baking with fresh milled flour and the simplicity of your recipe is perfection. Thank you for sharing! 🙂