This easy fresh milled flour pie crust is perfect for savory pot pies, sweet dessert pies, homemade pop-tarts, quiches, tarts and more! Made in your food processor to keep it quick and effortless.
Making homemade pie crust sounds time consuming, but this recipe is foolproof and your food processor does the work! It only takes about 10 minutes to whip it up and be on your way to making delicious, fresh milled treats for your family or for gatherings.
What You’ll Need To Make Easy Fresh Milled Flour Pie Crust
Fresh Milled Flour: I use soft white wheat berries for this recipe.
Chilled Butter: Freeze your butter cubes for 20 minutes. I used unsalted butter. Feel free to use salted, but maybe use less or leave the salt called for in the recipe out. Depends on your taste.
Ice Cold Water: Just throw some ice cubes in a glass of water.
Food Processor: This does the work for you and you will get consistent results EVERY time.
Eggs
Salt
Rolling Pin
When making pie dough, you want your ingredients to be cold, ICE cold. Slice your butter into cubes and stick in the freezer for about 20 minutes. Make some ice water in a small cup while your butter is chilling. In the meantime mill your soft white wheat berries into fresh flour. I didn’t take any extra steps to chill my flour.
Now that you have all of your ingredients ready:
- Add flour and salt to food processor and pulse to combine.
- Add in butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
- Add eggs and process for 5 seconds
- Add ice water and process for 20 seconds.
Flip your pie dough onto a floured work surface, split in half for 2 pie crusts, and roll out. I set my rolled out pie crust on wax or parchment paper to chill in the refrigerator.
Refrigerate your rolled out pie crust for 30 minutes to an hour and then use as instructed in the recipe you’re using if for.
TIPS
If this is something you will be making a lot, you can keep cubes of butter frozen in an airtight container so they’re ready whenever you need to pull them out for a batch.
For the steps in the food processor, you’ll want to count and be accurate so you aren’t over mixing the dough.
If you dread rolling out pie dough because it’s always cracking and crumbly don’t worry! With this recipe you roll it out right after it’s mixed and then chill it in the fridge. It’s wonderful! It’s so soft and supple and leaves you with a beautiful crust to work with.
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Easy Fresh Milled Flour Pie Crust
Equipment
- Food Processor
Ingredients
- 1 cup butter 2 sticks, cubed, frozen
- 3 cups fresh milled soft white wheat flour (1.5 cups wheat berries) Can use regular all purpose if you don't have fresh milled.
- 1/2 tsp salt
- 2 eggs
- 4 tbsp ice cold water
Instructions
- Cut the butter into cubes and put in the freezer for 20 minutes. I just cut into tablespoon slices by the markings on the butter stick wrapper.
- Add the flour and salt to the food processor. Pulse to combine.
- Add chilled butter and process for 10 seconds. It will look like coarse bread crumbs.
- Add the eggs and process for 5 seconds.
- Add ice water and process for 20 seconds. The dough should now start clumping together.
- Turn the mixture out onto a floured work surface. If using for pies, split it in half and roll out to desired size.
- Move to parchment or wax paper to chill in the fridge for 30 minutes to an hour. Then use as instructed in whatever recipe you're using that calls for a crust.
- For later use you can wrap the dough in plastic wrap and refrigerate it for 3 days, or freeze for 1 month. Bring refrigerated pie crust back to room temperature at least 30 minutes before rolling. Thaw frozen pie dough overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling out.If you need this to be fully baked for a recipe bake at 375℉ for 15 minutes, check and prick holes with a fork so bubbles don't form. Bake for another 10-15 minutes until golden.
EASIEST crust I’ve ever made! Thank you so much for sharing! This is my new go to. I made it for the pot pie you just shared and it’s a hit!
Isn’t it?!?! You’re welcome!
Can I make this successfully without a food processor?
I haven’t tried without one, but I see other recipes use regular sugar. I’m going to have to experiment and see the outcome. I just wanted everything to be as light and fluffy as I could make it to give it the best shot while using fresh milled flour.
I greatly appreciate you listing how much wheat berries to mill. Made some hand pies- yum! However, when I made the recipe with the process times as listed, I had very large butter spots in the dough. Should I knead it on the counter until they are fully mixed in?
Thanks for the feedback! If you’re getting butter spots that are really large maybe go a little longer in the food processor. You want butter spots throughout, though.
Can you use fresh milled einkorn instead of soft white?
I have not tried using einkorn with this personally, but it would be worth giving a try.
My question is: Do you use WARM fresh milled flour and cold everything else? I’d like to try making this again. I chilled the flour and butter (in the freezer) and the water cooled with ice cubes. So…. you didn’t say to “cool the flour”. It was like it had to warm up before it started clumping together in the food processor. My mill has the flour come out WARM, It looks like yours would to. Can you clarify this point for me?
I didn’t chill my flour. I used all of the other ingredients cold.
Can I freeze the crust once it is made?
I haven’t, but I think you can and just pull it out and use as you normally would.
Can I used hard white wheat berries?
I’ve never tried using hard white for pie crust. It may have too much gluten, but I’m not sure. Sorry!
Can I use spelt instead of soft white ?
I haven’t personally tried using spelt yet.
Should I set my mill to “pastry” or leave it on “bread”?
If I had the pastry setting I would do that!
I love the way this pie crust turned out but when baking my pumpkin pie, the butter in the crust melted and dripped on to the oven floor causing a lot of smoke. My smoke alarms kept going off. Is there any way to prevent this? I did cover the pie crust edge with foil for the first half of baking time.
I like to put a baking sheet under pies in case that happens or if the filling bubbles over.
Hello! I’m new to grinding our own flour. I tried making this today and it seemed very sticky as I pulled it out of the food processor, but did improve as I rolled it into balls on a floured surface. Then it seemed very fluffy! I Googled how many berries I needed for 3 cups flour after making the dough and it said 2 cups…. I used 1.5 cup berries as your recipe stated and didn’t check to see if it was 3 cups I guess. My question is – do you usually make the recipe with 1.5 cup berries? Normally I would just make it and not ask but I am prepping it ahead of time for guests next week. We made your Biscuits a few days ago and they were AMAZING! Looking forward to making the pie crust! Thank you so much for your help!
Hello! When I make this I do just measure out 1 1/2 cups of wheat berries and grind. Soft White berries generally equal double the amount when ground. That sounds about right that it gets better when rolling in the flour. So glad to hear you enjoyed the biscuits! Enjoy spoiling your guests with fresh milled goodies!
Made this pie crust for Chicken Pot Pie. I liked how easy it was with the food processor. It was simple and easy to roll out. When I put my dinner together, It cooked up beautifully.
Glad it worked well for you, Mary!
Perfect!
Thanks!
love this pie crust, my go to
Awesome!
CAN I MAKE THIS PIE CRUST WITHOUT EGGS AND USE IT FOR VEGAN STYLE APPLE PIE. WILL IT BE THE SAME LIKE REGULAR ALL PURPOSE FLOUR AFTER BAKING A CRUNCHY AND CRUMBLE TEXTURE ❓️👍👀
I haven’t tried this recipe without egg so I’m not sure. Maybe try to sub a flax egg, but it would still be an experiment.
I haven’t tried this yet, but I’m wondering about rolling it out before putting it into the fridge for 30 minutes. I’ve done other recipes where you shape it into a disk and refrigerate before rolling out so that it stays together better when being shaped. Why not just put it into the pie plate right after rolling? What purpose does the 30 minutes in the fridge have, and how do you logistically put a rolled pie crust in the fridge? Or am I just reading incorrectly, and that fridge time is only for non-pie things? Help a mom with reduced brain cells understand haha
It’s easier to roll out before it’s chilled. Then we chill it because you want to bake it from a chilled or cold state for the best results. Chilling allows the gluten to relax and the butter to be solidified making it more tender and flaky.
Ah that makes sense. Thank you! I’m excited to try this today!