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Fresh Milled Flour Pie Crust

ByLisa
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Jump to Recipe Print Recipe

This fresh milled flour pie crust is tender, flaky, and full of rich whole-grain flavor. Using soft white wheat keeps the crust light and workable while still giving it the depth that comes from milling flour fresh at home. It’s a reliable crust for everything from fruit pies to quiche.

This recipe makes one double-crust pie or two single-crust pies.

If you’ve already tried my fresh milled biscuits, pancakes, or waffles, this pie crust is another easy way to bake with freshly milled flour.

If you’re still learning how fresh milled flour behaves, you might enjoy reading about the benefits of fresh milled flour or fresh milled flour vs store bought flour.

This post may contain affiliate links, please read my disclosure policy for details.

Fresh milled flour pie crust pressed into a glass pie dish before filling.

Why You’ll Love This Recipe

  • Made with fresh-milled flour for better flavor
  • Soft white wheat creates a tender crust
  • Simple all-butter recipe
  • Food processor method makes it quick and reliable
  • Works for fruit pies, cream pies, quiche, and pot pie
  • Freezes well for make-ahead baking
Ingredients for pie crust including soft white wheat berries, butter, sugar, salt, and water.

Ingredients

  • Soft white wheat berries: Freshly milled soft white wheat creates a tender pie crust with a mild, slightly sweet flavor that works well for both sweet and savory pies.
  • Cold or frozen butter: Cold butter is essential for creating flaky layers in the crust. Keeping it very cold helps prevent the dough from becoming greasy.
  • Sugar: Adds a small amount of sweetness and helps with browning. You can reduce this slightly for savory pies if desired.
  • Salt: Balances the flavor and keeps the crust from tasting flat.
  • Cold water: Cold water helps bring the dough together while keeping the butter from softening too quickly.
Fresh milled flour in a food processor before adding butter.
Cubed butter added to fresh milled flour in a food processor for pie crust.
Butter, flour, sugar, and salt mixed up in food processor bowl for pie crust
Fresh milled pie crust dough forming in a food processor.
Fresh milled pie crust dough wrapped in plastic wrap and chilling.
Pie crust rolled out on a floured surface with a rolling pin.

How to Make Fresh Milled Flour Pie Crust (Food Processor Method)

  1. Mill soft white wheat berries on the lowest setting of your grain mill to yield 325 g fresh milled flour.
  2. Add flour, sugar, and salt to the food processor. Pulse to combine.
  3. Add cold (or frozen), cubed butter and pulse until the mixture looks crumbly with small pieces of butter throughout.
  4. With the processor running, drizzle in cold water just until the dough begins to come together. Do not overmix.
  5. Divide into two disks, wrap, and refrigerate for at least 1 hour.
  6. Roll on a lightly floured surface and use as directed.
  • Fresh milled flour pie crust pressed into a glass pie dish with crimped edges.
  • Pie crust pressed into a glass pie dish before filling.

Alternative Method (By Hand)

Whisk the flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or your fingers until crumbly with small butter pieces remaining. Add cold water, 1 tablespoon at a time, until the dough comes together. Divide, wrap, and chill for at least 1 hour.

Recipe Tips

  • Use soft white wheat for the most tender crust.
  • Keep butter and water very cold.
  • Avoid over-mixing once water is added.
  • Chill the dough to allow fresh milled flour to fully hydrate.
  • If the dough cracks while rolling, let it rest at room temperature for a few minutes.
  • Dust lightly with flour when rolling, but avoid adding too much.

Storage

Refrigerator:
Wrapped dough keeps for up to 3 days in the fridge.

Freezer:
Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before using.

Pre-rolled crust:
You can freeze rolled dough between parchment sheets for convenience.

Fresh milled flour double pie crust with fork-crimped edges and vent cuts on top.

FAQ

Yes. Soft white wheat produces a tender crust with a richer flavor than store-bought flour.

The dough is likely too cold or slightly dry. Let it rest at room temperature for a few minutes.

You can work the butter into the flour by hand with a pastry cutter or by gently pressing it in with your fingertips. If you’re using frozen butter, you can also grate it into the flour, which makes it easier to distribute evenly through the dough.

I’ve made this crust with hard white wheat (and hard red wheat) before, and it holds together fairly well. That said, the dough tends to be a bit more crumbly and slightly less tender than when using soft white wheat. For the best texture and easiest dough to work with, soft white wheat is my preference for pie crust.

This is my go-to crust for both sweet and savory pies. Feel free to reduce the sugar by half.

More Fresh Milled Flour Recipes

Fresh Milled Flour Pie Crust

This all-butter fresh milled flour pie crust uses soft white wheat for a tender, flaky texture and rich whole-grain flavor.
Yields one double pie crust or two single pie crusts.
Print Recipe Pin Recipe
Prep Time:15 minutes
Chill Time:1 hour

Equipment

  • Grain mill
  • Kitchen scale
  • Food processor (or pastry cutter)
  • Measuring cups and spoons
  • Large mixing bowl
  • Rolling Pin
  • Plastic wrap
  • 9-inch pie dish

Ingredients

  • 325 g soft white wheat berries
  • 1 cup cold/frozen butter cubed
  • 1 tbsp sugar
  • 1 tsp salt
  • ⅓ cup + 2 tbsp water 7 tbsp total

Instructions

  1. Mill soft white wheat berries on the lowest setting of your grain mill to yield 325 g fresh milled flour.
  2. Add flour, sugar, and salt to the food processor. Pulse to combine.
  3. Add cold (or frozen), cubed butter and pulse until the mixture looks crumbly with small pieces of butter throughout.
  4. With the processor running, drizzle in cold water just until the dough begins to come together. Do not overmix.
  5. Divide into two disks, wrap, and refrigerate for at least 1 hour.
  6. Roll on a lightly floured surface and use as directed.

Alternative Method (By Hand)

  1. Whisk the flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or your fingers until crumbly with small butter pieces remaining. Add cold water, 1 tablespoon at a time, until the dough comes together. Divide, wrap, and chill for at least 1 hour.

Storage

  1. Refrigerator: Wrapped dough keeps for up to 3 days in the fridge.
    Freezer: Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before using.
    Pre-rolled crust: You can freeze rolled dough between parchment sheets for convenience.

Notes

  • Use soft white wheat for the most tender crust.
  • Keep butter and water very cold.
  • Avoid over-mixing once water is added.
  • Chill the dough to allow fresh milled flour to fully hydrate.
  • If the dough cracks while rolling, let it rest at room temperature for a few minutes.
  • Dust lightly with flour when rolling, but avoid adding too much.

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