Freshly Milled Pie Crust Recipe
A delicious Freshly Milled Pie Crust recipe that is buttery, flaky and oh so scrumptious. A good pie crust is the key for any dessert pie recipe, quiche, savory pies or for cinnamon and sugar pie crust cut outs.
Freshly Milled Pie Crust
A buttery and flaky, freshly milled pie crust that melts in your mouth and is perfect for any pie!
Ingredients
- 1 1/4 Cup Milled Soft White Wheat Berries (mill 145 grams of soft white berries)
- 1/2 tsp. Salt
- 1 Tbsp. Granulated Sugar
- 1/2 Cups Cold Butter, Cubed
- 1/4 Cup Cold Water
- 1 tsp. Apple Cider Vinegar
Instructions
Prepare the Crust
Mill soft white wheat berries and chill water:
In a bowl, weigh out 145 grams soft white wheat berries. Mill flour and then chill flour in freezer for at least 1/2 hour before preparing crust. Fresh milled flour comes out very warm and will cause the butter to melt. To ensure a flaky crust, chill flour before mixing together remaining crust ingredients.
Also during this time it is a good idea to refrigerate 1/4 cup water with 1 tsp Apple Cider Vinegar. We will use this in the recipe later.
Mix the dry ingredients:
Once flour has chilled, mix the dry ingredients. In a large mixing bowl add 1 1/4 Cups fresh milled flour, 1/2 tsp. salt, 1 Tbsp. granulated sugar and mix well to blend.
Cut in the butter:
To cut in the butter: Add 1/2 cup cold cubed butter and cut into the flour mixture using a pastry cutter until it looks like course crumbs or small peas.
Add the liquid:
While the butter is still cold, add 1/4 cup cold water and 1 tsp. apple cider vinegar and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don't want to over work it and start melting the butter.
Form into a dough ball:
Using your hands, quickly form the dough into a ball.
Wrap and chill the dough:
Wrap the dough tightly in plastic wrap and refrigerate for 2 hours.
Bake according to recipe instructions.
Notes
How to make the best fresh milled pie crust:
Everyone seems to have a recipe for the best pie crust. I’ve had a lot of pie in my day but I haven’t had a lot of good pie crust. Let alone a good freshly milled pie crust.
The key to fresh milled crust perfection every time
So what is the secret to the flakiest pie crust?! CHILL the flour first! This is a crucial step to ensure the butter does not melt as you mix together the crust ingredients. Make sure your butter is extra cold too.
This crust is flaky and buttery and the fresh milled flour gives the crust a rich and nutty flavor.
What pies work best with fresh milled pie crust?
This recipe makes one single crust but can easily be double to make a top and bottom crust. Our Fresh Milled Pie Crust can be used in sweet or savory pies. This crust recipe can also easily be doubled to make a top and bottom crust.
It is also a very workable dough if made according to recipe instructions!
Recipes using a Fresh Milled Flour Pie Crust:
Join us for coffee on the porch!
Join us on the porch for our Substack newsletter and get our newest recipes straight to your inbox. This is a biweekly email for women, wives, and mothers who desire to cultivate homemaking skills, nurture healthy families through homegrown and homemade food, and grow in grace & godliness in the places God has us.
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed to make one freshly milled pie crust.
- Freshly milled soft white wheat– the perfect wheat berry for desserts and pastries. Feel free to experiment with other low gluten wheat berry varieties.
- Salt
- Sugar– feel free to use white sugar, coconut sugar, or maple sugar.
- Cold Butter Cubed– the butter in this recipe makes the crust extra flaky!
- Ice cold water– cold water keeps the butter cold and ensures a flaky crust every time.
- Apple Cider Vinegar– You won’t taste it in the crust. It helps to condition the dough.
Instructions for preparing the crust
Mix the dry ingredients:
In a large mixing bowl add 1 1/4 Cups chilled fresh milled flour. Stir into the flour 1/2 tsp. salt, 1 Tbsp. granulated sugar and mix well to blend.
Cut in the butter:
Add 1/2 cup cold cubed butter and cut into the flour mixture using a pastry cutter until it looks like course crumbs or small peas.
Add the liquid:
While the butter is still cold add 1/4 cup cold water and 1 tsp. apple cider vinegar and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don’t want to over work it and cause the butter to start melting.
Form into a dough ball:
Using your hands, quickly pack the dough into a ball. Wrap and chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 2 hours.
Rolling out the crust
Remove dough from the refrigerator at least 10 minutes before rolling out. Roll out to fit desired pie pan then using two fingers flute the edges of the crust. It is a good idea to place in the refrigerator for 10 additional minutes to firm up the butter once again before filling and baking.
How to use leftover Freshly Milled Pie Crust
After the pie crust is rolled and placed into a pan, you will usually have some excess that gets removed. I like to use this crust to make a snack for the family. There is nothing better then a piece of buttery, flaky crust topped with cinnamon and sugar. This is something I know your family will enjoy and you won’t be throwing anything away.
Simply place leftover crust on a parchment paper lined baking sheet and top with melted butter, cinnamon, and sugar. Bake at 425 degrees for 10-15 minutes or until leftover crust is golden. Serve immediately and enjoy! It pairs well with a hot cup of coffee or hot chocolate for an afternoon snack.
