The Perfect Fresh Milled Pie Crust (Easy Recipe)

The fresh milled pie crust is par baked in a glass pie plate sitting on a wooden cutting board.

The Perfect Fresh Milled Pie Crust (Easy Recipe)

Flaky, tender, and delicious, this fresh milled pie crust is not only easy to make, but so much more flavorful and nutritious than the store-bought crusts! You will never want another flavorless crust again!

Course Dessert

Cuisine American

Keyword #freshmilledflour, fresh milled flour, Fresh Milled Flour Recipe, Fresh Milled Pie Crust, Freshly Milled desserts, Pie, Pie Crust

Prep Time 32

Cook Time 45

Total Time 1 17

Servings

Calories 158kcal

Author Mary Rose

Equipment

Grain Mill
Pie Pan

Ingredients

1 1/2 cups Fresh Milled Flour
1/2 cup Frozen Butter
1/2 tsp Salt
3-5 tbsp Cold Water

Instructions

Mill your wheat berries on the finest setting of your grain mill.
In a large bowl, combine the flour and salt.
Either grate the butter with a box grater or cut into chunks and add to the flour mixture.
Using a fork or a pastry cutter, cut the butter into the flour until it looks like coarse crumbs.
Add 1 tbsp of water at a time until the dough sticks together in your hand without crumbling apart. After each tablespoon of water, test the dough to see if it sticks together without falling apart, but is still somewhat crumbly.
Place the dough on a work surface and shape into a ball and wrap in plastic wrap.
Place the dough ball in the fridge for at least 30-60 minutes.
When ready to make your pie, roll the dough out into a large circle that is bigger than the pie plate.
Lay into the pie pan and trim the excess crust.
Fill and bake according to your specific pie instructions.
You can also par bake or blind bake the crust with pie weights or dried beans on top for 8-10 minutes at 375 degrees F, or bake for 35-40 minutes to completely bake the pie crust for no bake pie recipes.
You can freeze the pie dough by wrapping in plastic wrap tightly or placing in a freezer bag. Thaw in the refrigerator overnight.

Notes

If you struggle with rolling out a pie crust (like me, no shame), simply press the pie dough into your pie plate moving from the center out. This is the method I have used for a long time to save myself from the frustration, ha ha!

Different flour choices will require different amounts of water to get to the right texture. Be sure to check the dough after each tablespoon of water. My crust was made with Spelt and required 2 tablespoons of water.

Nutrition