The Perfect Pie Crust Made With Fresh Milled Flour Kamut

Finally, the Perfect Pie Crust Made with Fresh Milled Flour—flaky, buttery, and oh so versatile! I’m so excited to share a traditional pie crust recipe that works beautifully for both sweet dessert pies and savory options, like a classic chicken pot pie. For today’s recipe, I used 100% Kamut (Khorasan Wheat) to make the pie dough. However, there are plenty of other wheat varieties that work just as well, and I’ll share those options with you below.

I did a collab video making a Pumpkin Pie for a company to laser print on it, it was kind of fun, but I did use my older pie crust recipe that is a bit more finicky. If you want to checkout that video, you can watch it HERE.

What Wheat Varieties Work With This Recipe?

The great news is almost any wheat variety or blend will work with this recipe, but you may just have to adjust the water amount. Some great options, other than Kamut (Khorasan Wheat) would be spelt, einkorn, or my All Purpose Flour Blend HERE.

Also, another great blend would be half hard and half soft wheat if you don’t have any of those ancient grains on hand. So, experiment with it, and find your favorite wheat or blend of grains for your pie crust. Let me know your favorites in the comments below.

Sweet OR Savory Pie Ideas

Don’t worry—I wouldn’t share a fresh milled flour pie crust recipe without giving you some amazing sweet and savory pie ideas to go with it! So here are a few to get you started:

Sweet Pie Ideas

1. Classic Apple Pie – Made with a touch of cinnamon and nutmeg for warmth, perfect with a scoop of vanilla ice cream.
2. Pumpkin Pie – A creamy, spiced filling to celebrate fall flavors. HERE is my Pumpkin Pie Recipe made without the can of evaporated milk.
3. Mixed Berry Pie – A blend of blueberries, raspberries, and blackberries, bursting with juicy sweetness.
4. Pecan Pie – Rich and nutty with a caramel-like filling.
5. Chocolate Silk Pie – Velvety and decadent, ideal for chocolate lovers. This is one of my son & husband’s favorites!
6. Key Lime Pie – A refreshing, tangy pie with a creamy lime filling, perfect for warm weather.
7. Cherry Pie – A classic with sweet and tart cherries encased in a golden, flaky crust.
8. Peach Pie – Juicy, sweet peaches baked into a summery pie, especially delicious with a lattice top.
9. Sweet Potato Pie – A smooth, spiced alternative to pumpkin pie with rich, earthy sweetness.
10. Banana Cream Pie – Layers of bananas and creamy custard topped with whipped cream for a decadent treat.

Savory Pie Ideas

1. Chicken Pot Pie – Creamy filling loaded with chicken and your favorite vegetables, perfect comfort food.
2. Vegetable Pot Pie – Packed with seasonal veggies in a creamy sauce for a vegetarian twist.
3. Beef and Mushroom Pie – Tender beef and earthy mushrooms in a savory gravy.
4. Quiche Lorraine – A French classic with eggs, cream, cheese, and bacon.
5. Shepherd’s Pie – A comforting dish with ground beef or lamb, vegetables, and creamy mashed potatoes as the topping.
6. Turkey Pot Pie – A great way to use up leftover turkey, especially after Thanksgiving.
7. Ham and Cheese Pie – Perfect for brunch, packed with diced ham, shredded cheese, and a custard-like filling.
8. Chicken and Broccoli Pie – A creamy chicken and broccoli filling in a flaky crust.
9. Taco Pie – Layers of taco-seasoned beef, cheese, and salsa, all baked in a pie crust.
10. Breakfast Pie – Eggs, sausage, and hash browns baked into a savory pie for a hearty breakfast.

These options are just the tip of the iceberg for some great inspirations! Do you have a family favorite pie that I missed? Let me know in the comments below!

Simple Way For Crimping The Pie Crust Edge

While there are many fancy ways to dress the edge and top of a pie, I like to do just a simple, rustic, traditional crimping along the edge of the pie. To achieve this look, I use my knuckle on one hand to press the dough inward while simultaneously using two fingers on my other hand to press against it—just like you see in the photo below.

Ingredients To Make The Perfect Pie Crust With Fresh Milled Flour

• 3 cups fresh milled flour 360g (I used Kamut, see notes for alternatives) You will need extra flour for your work surface, I generally mill an extra cup or so of flour 120g. (You want this chilled as well.)
• 2 tsp sugar 10g (can use raw cane sugar, honey granules, honey, or maple syrup)
• 1 tsp salt
• 1 cup very cold unsalted butter, cubed 226g (2 sticks)
• 1/2 cup ice water 120g (This amount may vary, use a little at a time)

Instructions To Make The Perfect Fresh Milled Flour Pie Crust

Making The Fresh Milled Flour Pie Crust Dough

1. Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pie dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
2. Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
3. After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
4. Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
5. Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
6. Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
7. Cover, and let the dough sit for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
8. After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and press it into one large disk. Cut the dough in half.
9. Press each half into a disk. Place in the fridge for 1-2 hours. However, if you are making this recipe ahead of time, you can wrap these disks in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.

After The Fresh Milled Flour Pie Crust Dough Has Chilled

1. Place chilled dough on the counter for about 5 minutes so that it is easier to work with.
2. Roll out each dough disk one at a time to be about 1/8 inch thick. They should roll out to be about 11 inch circles or so.
3. Carefully place one rolled out pie crust into a deep 9 inch pie pan. Gently lift each edge and allow the dough to fall into place. Try not to press it into place, because this can break through your dough causing leak points.
4. Cut off excess pie dough around the edge.
5. If making a one crust pie, you can crimp the dough edges all the way around. But, if making a pie that needs the top crust, then you will want to fill the pie, and then place the top crust on the filing, and crimp both layers together all the way around the edge.
6. Finish the pie according to the specific recipe you’re using. Determine whether the crust needs to be par-baked or if it can be filled and baked all at once.

How To Store Fresh Milled Flour Pie Crust Dough

Wrap the pie disks in plastic wrap, like in step 9. Refrigerate for up to 3 days, or freeze for up to 3 months. From frozen, put in the fridge overnight to thaw before using.

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Fresh Milled Flour Recipe Index

The Perfect Pie Crust Made With Fresh Milled Flour Kamut Printable Recipe

The Perfect Pie Crust Made With Fresh Milled Flour

Finally, the Perfect Pie Crust Made With Fresh Milled Flour! I’m so excited to share a traditional pie crust recipe that works beautifully for both sweet dessert pies and savory options, like a classic chicken pot pie. For today’s recipe, I used 100% Kamut (Khorasan Wheat) to make the pie dough. However, there are plenty of other wheat varieties that work just as well, and I’ll share those options with you below.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Cuisine American

Servings 2 pie crusts (or 1 top & bottom pie)

Ingredients

  

• 3 cups fresh milled flour 360g I used Kamut, see notes for alternatives. You will need extra flour for your work surface, I generally mill an extra cup or so of flour 120g. (You want this chilled as well.)
• 2 tsp sugar 10g can use raw cane sugar, honey granules, honey, or maple syrup
• 1 tsp salt
• 1 cup very cold unsalted butter 226g cubed (2 sticks)
• 1/2 cup ice water 120g This amount may vary, use a little at a time

Instructions

 

• Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pie dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
• Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
• After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
• Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
• Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
• Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
  
• Cover, and let the dough sit for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
• After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and press it into one large disk. Cut the dough in half.
• Press each half into a disk. Place in the fridge for 1-2 hours. However, if you are making this recipe ahead of time, you can wrap these disks in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.
  
• Place chilled dough on the counter for about 5 minutes so that it is easier to work with.
• Roll out each dough disk one at a time to be about 1/8 inch thick. They should roll out to be about 11 inch circles or so.
• Carefully place one rolled out pie crust into a deep 9 inch pie pan. Gently lift each edge and allow the dough to fall into place. Try not to press it into place, as this can break through your dough causing leak points.
  
• Cut off excess pie dough around the edge.
• If making a one crust pie, you can crimp the dough edges all the way around. But, if making a pie that needs the top crust, then you will want to fill the pie, and then place the top crust on the filing, and crimp both layers together all the way around the edge.
  
• Finish the pie according to the specific recipe you’re using. Determine whether the crust needs to be par-baked or if it can be filled and baked all at once.
  

Notes

Wheat Varieties- The great news is almost any wheat variety or blend will work with this recipe, but you may just have to adjust the water amount. Some great options, other than Kamut (Khorasan Wheat) would be spelt, einkorn, or my All Purpose Flour Blend. Also, another great blend would be half hard and half soft wheat if you don’t have any of those ancient grains on hand.

How To Store unbaked Pie Dough- Wrap the pie disks in plastic wrap, like in step 9. Refrigerate for up to 3 days, or freeze for up to 3 months. From frozen, put in the fridge overnight to thaw before using.

Keyword ancient grian pie crust, einkorn pie crust, fmf pie crust, fresh milled flour pie dough, kamut pie crust, khorasan pie crust, pie crust made with fresh milled flour, spelt pie crust

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