Is fresh-milled flour good for pie crust?

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

Why does my dough crack when rolling?

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

Can I make this without a food processor?

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.

Can I use hard white wheat?

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.