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