The Best Pie Dough – Made With Fresh Milled Oat Groats
This is the best pie dough! I make it with fresh milled soft white wheat and fresh milled oat groats. It never fails me. It doesn’t need parbaked for your pumpkin pie, and it can be made the same day you want to use it. Alternatively, this recipe also freezes well for up to 3 months. Just thaw it in the fridge the night before you want to use it. Checkout My Printable Recipe for Pumpkin Pie Filling HERE
Why Should You Use This Pie Dough Recipe?
I have tried several other pie dough recipes for fresh milled flour, and boy is that frustrating. I experienced failure after failure with them. So, I continued to experiment to see what works, and low and behold, I found it! The perfect crust! Yay! The Oat flour from the fresh milled Oat Groats just take this up to a whole new level! This is my Go-To Favorite Pie Dough Recipe! Checkout my Life Hack for Rolling Out Pie Dough HERE
What are Oat Groats
Oat Groats are just whole Oats with the husk removed. If you roll or flake them, they become Old Fashioned Rolled Oats that we are all used to. If you cut or chop them, then you get Steel Cut Oats. And if you steam them, and roll them even thinner, then you have quick cooking oats. Oat Groats can also be ground or milled into Oat Flour. That is what we did in this Pie Dough Recipe.
Ingredients For The Best Pumpkin Pie Dough:
- 2 cups fresh milled flour(152g soft white, 74g oat groats)
- 4TBSP Sugar
- 1/2 tsp salt
- 4TBSP Chilled butter
- 4TBSP solid Coconut oil
- 2TBSP Whole Milk
- 2 tsp vanilla I like to use my Homemade Vanilla Made With Vodka
- 1-2 tsp Vodka
Instructions For The Best Pie Dough Recipe:
- Firstly, Grind the Wheat Berries and Oat Groats to make your flour. Since milling can cause your flour to get a little warm, place your flour mixture in the refrigerator as you prepare the rest of the ingredients.
- Add your sugar & salt to the flour, and stir
- Next, Add the cold butter and coconut oil into the flour mixture. Use a Pastry Cutter (or food processor) to cut the fats into the flour until you get pea size pieces.
- Now, add your milk and vanilla, lightly mix until incorporated, and decide if you need 1 or 2 tsp of vodka to get the dough consistency that you want.
- Slightly knead the dough on the counter a couple times, then pack it together into 2 equal sized balls.
- Flatten the dough balls into a disk, and wrap it in cling wrap and place it in the fridge for about 30 minutes.
- Once chilled, using the cling film on your table, and another piece of cling film on top, roll the first dough disk out evenly until it is about 1/8 inch thick.
- Place the rolled out dough into a 9 inch pie pan.
- Fill with desired filling, and bake. I LOVE to use Pumpkin Pie Filling, you can see here
- Repeat with second dough disk.
Delicious Pumpkin Pie Filling goes great in this crust! You can find my recipe that doesn’t use a can of evaporated milk Here
Why Do You Put Vodka In Pie Crust?
When using Vodka in your pie crust it helps in a couple ways. First, the Vodka does not allow the formation of gluten in the dough. Gluten is your enemy in pie dough, unlike bread dough. Because, it causes your dough to become tough and leathery. Another way it helps, is the alcohol in Vodka burns off at a quicker rate, which allows your crust to bake all the way through, and not be soggy or doughy. Lastly, you can use a bit more Vodka than you would use water, which will lend to easier to work with dough, and much more desirable results.
To the left is a new batch of my Vanilla Extract made about 1 month ago. To the right is my “seasoned” Vanilla Extract, I made almost a year ago. As you can see, I decided to cut up the Vanilla Beans for the new batch, so they would be exposed as the bottle volume got lower.
What Can I Use Instead Of Vodka?
You can use Gin or bourbon as a direct replacement. Also Vanilla Extract can be used and doubles as a great flavor addition. Lastly, you could even use vinegar, because it mimics alcohol, and evaporates quickly as well. My favorite choice is homemade vanilla in Vodka, which you can see here in my video.
The Best Pie Crust -Pumpkin Pie- Made With Fresh Milled Grains
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I Recommend Starting There!
SOME OF MY OTHER RECIPES:
SHOP THIS RECIPE:
The Best Pie Crust – Made with Fresh Milled Oat Groats – No Fail recipe
Ingredients
- 2 cups Fresh Milled Flour I LOVE to use 152g soft white wheat & 74g Oat Groats
- 4 TSP Sugar
- 1/2 tsp salt
- 4 TBSP Chilled butter
- 4 TBSP Solid Coconut Oil
- 2 TBSP Whole Milk I like to use Fairlife milk, because it is "lactose free"
- 2 tsp Vanilla I love using homemade vanilla
- 1-2 tsp Vodka Can use Gin, more Vanilla Extract, or vinegar as well
Instructions
- First You Grind the Wheat Berries and Oat Groats to make your flour. Since milling can cause your flour to get a little warm, place your flour mixture in the refrigerator as you prepare the rest of the ingredients.
- Add your sugar & salt to the flour, and stir
- Next, Add the cold butter and coconut oil into the flour mixture. Use a Pastry Cutter (or food processor) to cut the fats into the flour until you get pea size pieces.
- Now, add your milk and vanilla, lightly mix until incorporated, and decide if you need 1 or 2 tsp of vodka to get the dough consistency that you want.
- Slightly knead the dough on the counter a couple times, then pack it together into 2 equal sized balls.
- Flatten the dough balls into a disk, and wrap it in cling wrap and place it in the fridge for about 30 minutes.
- After the dough is chilled, using the cling film on your table, and another piece of cling film on top, roll the first dough disk out evenly until it is about 1/8 inch thick.
- Place the rolled out dough into a 9 inch pie pan.
- Fill with desired filling, and bake.
- Repeat with second dough disk.
Video
Notes
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Hey Kara:
In the video, you add some water not in the recipe. I wanted to let you know in case you want to amend the recipe above. This is my second attempt at pie crust. I missed the water ingredient the first time around (and did other things wrong…lol).
I was using this for a chicken pot pie, so I omitted the sugar and the vanilla extract. I added 2 more tsp of vodka, then ended up needing 1 TBSP + 1 tsp of water. It turned out pretty well.
My biggest tip is to roll the dough when it is very cold. I pulled all of my dough out of the frig at one time. It would have been better if I only pulled out a little at a time.
I wonder if using all butter (8 TBSP) instead of the coconut oil would work well… for the savory, I would like more of the butter taste.
This is one of my older recipes that I need to revisit. I have been working on a savory pie crust recipe. Thank you so much for the tips, and I hope this is helpful to others who make this. I think all butter would be delicious, and that is probably what I will use in the future recipe! Thanks again!