As a mom of eight, I know how important it is to have reliable, from-scratch recipes that work every time—especially when it comes to baking. A homemade pie crust made with fresh milled flour not only tastes incredible, but it’s also more nutritious than store-bought options. Whether I’m making a classic apple pie for dessert or a savory quiche for a hearty breakfast, this easy flakey pie crust with fresh milled flour recipe has become a staple in my kitchen.
If you’ve ever struggled with making a flaky pie crust using whole wheat flour, you’re not alone. Fresh milled flour absorbs liquid differently and requires a slightly different approach to get that perfect, tender texture. But don’t worry—I’ve tested and perfected this method to ensure a buttery, flaky crust that rolls out beautifully and bakes up golden every time.
This step-by-step guide will walk you through everything you need to know about making an easy, foolproof pie crust with fresh milled flour. Whether you’re new to milling your own wheat or looking for a tried-and-true recipe, this crust will take your homemade pies to the next level. Let’s get baking!
Try The BEST Quiche with Fresh Milled Flour here!
Essential Tools for an Easy Flakey Pie Crust with Fresh Milled Flour
Food processor (optional)
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Ingredients for the best flakey pie crust
Fresh milled flour Soft white wheat is most common for pie crust but I find that just about any grain works great.
Butter Make sure your butter is COLD!
Honey Any sweetener of choice can be used. Or omit the sweetener all together.
Salt
Vinegar This aids in a more tender pie crust.
Water ICE COLD!
How to Make the Perfect Pie Crust with Fresh Milled Flour (Step-by-Step Guide)
1. Prepare the Flour
Mill your flour fresh, making sure to mill a little extra for rolling out the dough later. Place the milled flour in the freezer for 15 minutes to help keep the butter cold during mixing.
2. Mix the Dough (Food Processor Method)
Add the chilled flour, salt, and honey to a food processor and pulse a few times to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Pour in the vinegar and pulse again. Add cold water one tablespoon at a time, pulsing after each addition, until the dough starts forming pea-sized clumps. The dough should look crumbly but hold together when squeezed in your hand. If it crumbles apart like sand, add another tablespoon of water and pulse again.
3. Mix the Dough (By Hand Method)
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture looks like coarse crumbs with small pea-sized pieces of butter. Drizzle in the vinegar and gently mix. Add cold water one tablespoon at a time, mixing with a fork or your hands, until the dough holds together when squeezed. If the dough is too dry and falls apart, add another tablespoon of water as needed.
4. Shape and Chill the Dough
Once the dough reaches the right consistency, transfer it to a clean countertop. Gather the crumbles together into one ball, pressing gently to form a cohesive dough. Use a knife or dough scraper to divide the dough in half. Pat each half into a round disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
5. Roll Out the Dough
Once the dough has chilled, place one dough disc on a sheet of floured parchment paper. Lightly flour the top of the dough and roll it out into a circle slightly larger than your pie dish. If the edges crack, gently press them back together.
6. Transfer to the Pie Dish
Holding the parchment paper, carefully flip the dough over onto the pie dish. Slowly peel away the parchment paper and press the dough gently into the bottom and sides of the dish. If any areas are too thin, trim excess dough from thicker areas and press it where needed. Crimp the edges as desired.
7. Baking Instructions
For a pre-baked crust, also known as blind baking, preheat your oven to 375°F. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for another 10-15 minutes until golden brown. Let cool before adding your filling.
For a filled pie, follow the baking instructions for your specific pie recipe. Most pies bake between 350°F and 425°F, depending on the filling. If the edges start to brown too quickly, cover them with foil or a pie shield. Bake until the filling is set and the crust is golden brown.
Your homemade easy flakey pie crust with fresh milled flour is now ready to enjoy!
How to Store and Freeze Pie Crust for Later (Fridge, Freezer & Thawing Tips)
Making pie crust ahead of time is a great way to save time in the kitchen, especially during busy seasons or when preparing multiple pies. Whether you want to store your fresh milled flour pie crust in the refrigerator for short-term use or freeze it for later, here’s how to do it properly to keep it fresh and easy to work with.
Storing Pie Crust in the Refrigerator
If you plan to use your pie crust within a few days, storing it in the fridge is the best option. Once the dough has been mixed and shaped into discs, wrap each disc tightly in plastic wrap or place it in an airtight container. This prevents the dough from drying out or absorbing any fridge odors. Properly wrapped, the dough will stay fresh in the refrigerator for up to 3 days.
When you’re ready to use it, remove the dough from the fridge and let it sit at room temperature for about 10-15 minutes. This makes rolling easier without making the dough too soft.
How to Freeze Pie Crust (Unbaked Dough or Rolled Out Crust)
For longer storage, freezing your pie crust is a great option. You can freeze the dough in two ways—either as a dough disc or already rolled out in a pie pan.
Freezing Pie Dough Discs:
- After shaping the dough into discs, wrap each one tightly in plastic wrap.
- Place the wrapped discs into a freezer-safe bag or airtight container to prevent freezer burn.
- Label with the date and freeze for up to 3 months.
Freezing a Rolled-Out Pie Crust:
- Roll out the dough and carefully place it into a pie pan.
- Cover the entire pan tightly with plastic wrap, then wrap again with foil or place it in a freezer-safe bag.
- Freeze for up to 2 months.
Thawing Pie Crust for Use
If your dough was frozen as a disc, transfer it to the refrigerator and let it thaw overnight. Once thawed, allow it to sit at room temperature for about 15 minutes before rolling it out.
If your pie crust was frozen in the pie pan, simply remove it from the freezer and let it sit at room temperature for 10-15 minutes before adding your filling. If you’re baking a pie that requires a pre-baked crust, you can bake it straight from frozen, adding a few extra minutes to the baking time.
Substitutions and Variations for Easy Flakey Pie Crust With Fresh Milled Flour
By storing your fresh milled flour pie crust properly, you can always have a ready-to-go crust for your next pie without sacrificing quality or flavor.
One of the best things about making homemade pie crust with fresh milled flour is that you can adjust the ingredients to suit your taste, dietary needs, or what you have on hand. Whether you’re looking for a dairy-free option, a different sweetener, or a way to enhance the texture, here are some great substitutions and variations to try.
1. Butter Substitutes
If you don’t want to use butter, there are several alternatives that still create a flaky, tender crust:
- Lard – A traditional pie crust fat that makes an incredibly flaky texture. Use the same amount as butter.
- Coconut Oil – For a dairy-free option, use solid coconut oil in place of butter. The texture will be slightly different, but it works well.
- Shortening – Produces a softer, more tender crust. For best results, use a combination of shortening and butter (half and half).
2. Sweetener Alternatives
Honey adds a subtle sweetness to the crust, but you can swap it out for different flavors:
- Maple Syrup – Gives a warm, slightly caramel-like flavor.
- Coconut Sugar – Adds a deeper sweetness; use about 1-2 teaspoons instead of honey.
- Omit Sweetener – If making a savory pie, such as a quiche or pot pie, you can leave out the honey altogether.
3. Vinegar Substitutes
Vinegar helps create a more tender crust by inhibiting gluten development. If you don’t have vinegar, try:
- Lemon Juice – Works the same way as vinegar and adds a mild citrus note.
- Apple Cider Vinegar – A great option for adding a slight tang to balance the richness of the butter.
4. Flour Variations
Different whole grains add unique flavors and textures to your pie crust:
- Spelt Flour – A softer ancient grain that makes a slightly more delicate crust.
- Einkorn Flour – Produces a light, buttery crust with a mild flavor but may require slightly less water.
- Kamut Flour – Has a rich, buttery taste and creates a more tender crust.
- Hard White Wheat vs. Soft White Wheat – Hard white wheat gives more structure, while soft white wheat makes a more delicate, tender crust. A mix of both is a great balance.
5. Dairy-Free Pie Crust
For a completely dairy-free version, replace the butter with solid coconut oil or chilled lard. Also, ensure the vinegar or lemon juice is dairy-free.
6. Extra Flavors for Savory or Sweet Pies
To enhance the flavor of your crust, try adding:
- Cinnamon or Nutmeg – Adds warmth to a sweet pie crust.
- Herbs (Thyme, Rosemary, or Sage) – Perfect for a quiche or savory pot pie.
- Cheese (Parmesan or Cheddar) – Mix in finely grated cheese for a more flavorful, savory crust.
By experimenting with these variations, you can customize your fresh milled flour pie crust to fit any recipe or dietary preference. No matter what substitutions you make, the key is keeping your ingredients cold and handling the dough gently to maintain that perfect flaky texture!
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
Easy Pie Crust With Fresh Milled Flour
Equipment
- Food processor optional
Ingredients
- 360 g Fresh milled soft white wheat (or grain of choice) 3 cups
- 5 g Salt 1 Teaspoon
- 1 Cup Butter Cold!
- 10 g Honey (or sweetener of choice) 2 Teaspoons
- 1 Tablespoon Vinegar
- 3-6 Tablespoons Water Cold!
Instructions
Prepare the Flour
- Mill your flour fresh, making sure to mill a little extra for rolling out the dough later. Place the milled flour in the freezer for 15 minutes to help keep the butter cold during mixing.
Mix the Dough (Food Processor Method)
- Add the chilled flour, salt, and honey to a food processor and pulse a few times to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Pour in the vinegar and pulse again. Add cold water one tablespoon at a time, pulsing after each addition, until the dough starts forming pea-sized clumps. The dough should look crumbly but hold together when squeezed in your hand. If it crumbles apart like sand, add another tablespoon of water and pulse again.
Mix the Dough (By Hand Method)
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture looks like coarse crumbs with small pea-sized pieces of butter. Drizzle in the vinegar and gently mix. Add cold water one tablespoon at a time, mixing with a fork or your hands, until the dough holds together when squeezed. If the dough is too dry and falls apart, add another tablespoon of water as needed.
Shape and Chill the Dough
- Once the dough reaches the right consistency, transfer it to a clean countertop. Gather the crumbles together into one ball, pressing gently to form a cohesive dough. Use a knife or dough scraper to divide the dough in half. Pat each half into a round disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
Roll Out the Dough
- Once the dough has chilled, place one dough disc on a sheet of floured parchment paper. Lightly flour the top of the dough and roll it out into a circle slightly larger than your pie dish. If the edges crack, gently press them back together.
Transfer to the Pie Dish
- Holding the parchment paper, carefully flip the dough over onto the pie dish. Slowly peel away the parchment paper and press the dough gently into the bottom and sides of the dish. If any areas are too thin, trim excess dough from thicker areas and press it where needed. Crimp the edges as desired.
Baking Instructions
- For a pre-baked crust, also known as blind baking, preheat your oven to 375°F. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for another 10-15 minutes until golden brown. Let cool before adding your filling.
- For a filled pie, follow the baking instructions for your specific pie recipe. Most pies bake between 350°F and 425°F, depending on the filling. If the edges start to brown too quickly, cover them with foil or a pie shield. Bake until the filling is set and the crust is golden brown.
- Your homemade pie crust with fresh milled flour is now ready to enjoy!
