The Best Pie Crust - Made with Fresh Milled Oat Groats - No Fail recipe
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.
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
You can make this recipe with regular all purpose flour, but you may need to adjust the amount of flour.