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.
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.