Easy Fresh Milled Flour Pie Crust (Just 3 Ingredients)

This fresh milled flour pie crust is delicious, flaky, and so simple with just 3 ingredients to make a wholesome pie crust from scratch.

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Making a fresh milled flour pie crust was a little intimidating to me. Looking back, I’m not sure why. This is probably the quickest and easiest recipe I’ve ever made for the blog! 3 ingredients, one countertop appliance, and, seriously, 15 minutes of work is all it takes to have a perfect fresh milled flour pie crust!

What’s funny about testing this recipe, is I have always hated puff pastry and pie crust (unless it was a graham cracker crust). To me, they just weren’t flavorful enough to like. Until one day, I got a hankering for a chicken pot pie. And then it was all over. Once I saw how easy it was to make a crust from scratch, I was hooked. (We’ve had pot pie once a week since!)

What Are the Benefits of Fresh Milled Flour?

Getting a grain mill and milling our own flour actually changed our lives for the better. I like to say we eat like kings: fresh bread every day, delicious meats, homegrown veggies, and delicious from scratch desserts. And, still, we have both lost weight eating exclusively fresh milled grains, we feel more energetic, and we move better because we are less inflamed. You can read more about our story here!

Learn more about getting started with fresh milled flour!

Ingredients

It really is so easy with just three ingredients.

Fresh Milled Soft White Wheat Flour – Using a soft wheat will give the crust a much more flaky texture end ensure that it isn’t too dry.

Salted Butter – Just like the water, you’ll want to make sure the butter is very cold. If the butter is too warm, the pie crust will break apart when you are try to roll it out.

Ice Cold Water – I just add water to a bowl with about 2 or 3 ice cubes before I start making the dough so that it was be nice and cold by the time we start.

Optional: Honey – Per my sister-in-law who is an excellent baker, I will add one less tablespoon of water and one extra teaspoon of honey when I make a pie crust for a sweet recipe.

Tools You May Need For Fresh Milled Flour Pie Crust

• Grain Mill – In our home, we use the Harvest Grain Mill by NutriMill.
  You can use this link or code BAREFOOT20 at checkout for $20 off!
• Food Processor
• Rolling Pin
• Bench Scraper
• Pie Pan

How to Make a Fresh Milled Flour Pie Crust

Step 1: Prep Your Ingredients And Your Space

Since this pie crust comes together so quickly, I like to have everything set out and ready to go before I start. Prepare your space by cleaning off the counter or grabbing a cutting board where you can roll out the pie dough, set out your food processor, and have your rolling pin handy.

Prepare the ingredients by milling the soft white wheat flour, and grab about half a cup of water in a bowl with two ice cubes. You’ll also want to cut the cold butter into thin pats or cubes.

Step 2: Make The Pie Crust

Into the food processor, add the fresh milled flour and the cold butter. Pulse the food processor a few times (5 or 6, maybe), until the dough has the texture of wet sand, and the butter is well-incorporated. Add in three tablespoons of water and pulse. Then, add in the last three tablespoons of water, one tablespoon and a time, pulsing once each time to see if the dough comes together. Your environment will determine if you need more or less water.

It is important that you don’t overmix because the heat from the food processor can cause the dough to get too warm and not roll out well. You will know the pie dough is right when it comes together and can be pressed into a nice dough, but isn’t all the way a smooth dough.

If you want a sweeter pie crust…

Add one teaspoon of honey in this process! However, I usually only need 5 tablespoons of water when I add in the teaspoon of honey.

Step 3: Shape The Crust

Pour your pie crust out onto the floured countertop and pat it into a ball, then gently flatten into a disk. Be sure not to overwork the dough! Wrap the dough in plastic wrap or beeswax wrap, and let refrigerate.

Step 4: Refrigerate

Refrigerate the dough for at least 30 minutes. Fresh milled flour needs a longer time to rehydrate, since it contains all of the bran and germ. I will sometimes make my dough a day early and refrigerate overnight! This is especially helpful when you are preparing lots of foods for a party, cookout, or holiday like Christmas or Thanksgiving.

Step 5: Preheat the Oven and Prepare the Pie Pan

Go ahead and preheat the oven to 350 degrees, and use a stick of butter to grease a pie pan.

Step 6: Rolling Out the Dough

Once the dough has had time to chill, it’s time to roll out your dough! Just a note: if it has refrigerated overnight, let it sit on the counter for 5 or so minutes before trying to roll it out (or you’ll have to recruit your blue-collar husband to help, ha!).

Lightly flour the counter again and roll the dough out. I like to flour the rolling pin, too, to prevent sticking. Use a bench knife to cut the pie dough in half, then roll out the dough, one half at a time. You’ll want to work quickly to ensure the dough doesn’t heat up too much.

Pro-tip: Don’t roll the pie dough out in a part of your kitchen that is particularly warm (i.e. right beside the oven or on top of the dishwasher)! It makes it much harder to roll out!

Start in the center and roll from the center away from you, then back towards you. Then roll from the center to the right of you, then back to the left of you. Do this evenly so the dough is a common thickness all the way around. Roll the pie crust out to be a little larger than the size of the pie pan you are using. I use a 9.5″ pie pan, so I roll my crust out to be 10.5″.

You can find a tutorial on rolling out a pie crust here!

Step 7: Prepare the Pie Crust For Baking

Using a bench knife and your rolling pin, roll the crust into the rolling pin and transfer in into the pie pan. Try to get it into the center of your pan. Add whatever filling you would like into the pie crust– we love fudge pie or chicken pot pie best!

Gently trim the edges of the dough so that the crust fits evenly in the pan, if you have overhang.

• If you are making an open pie: Use your fingers to flute the edges or use a fork to crimp the edges.
• If you are making a closed pie: Add the second crust on top of the filling, and flute the crust together or use a fork to crimp.

Use a knife to score the top of the pie with a pretty design!

Step 8: Bake Your Pie

The timing will depend on what kind of pie you are making! When I make a fudge pie, it needs to bake for about an hour. However, a chicken pot pie will need to bake for 25-30 minutes.

I would love the instructions for the recipe you are using, but check the crust at 25 minutes, for sure!

Recipes You Can Make With Fresh Milled Flour Pie Crust

We love to make chicken pot pie or fudge (brownie) pie! You can use this recipe to make all your family’s seasonal favorites, though:

• Apple Pie
• Pumpkin Pie
• Pecan Pie
• Chess Pie (Can you tell I’m from the South, ha?)
• Quiche
• Or even little Pie Crust Cinnamon Roll Cookies

Fresh Milled Flour Pie Crust Recipe

Yield: 2 pie crusts

Fresh Milled Flour Pie Crust

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This Fresh Milled Flour Pie Crust is flaky, buttery, and tender, and so easy with just 3 ingredients.

Prep Time 10 minutes

Cook Time 25 minutes

Chill Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 1/2 Cups Soft White Wheat Flour
• 2 Sticks Salted Butter
• 5-7 Tablespoon Ice Cold Water
• Optional: 1 Teaspoon Honey (for sweet crusts)

Instructions

1. Clean off the counter, set out your food processor, and have your rolling pin handy so you can work quickly. Gather the fresh milled soft white wheat flour, ice cold water, and cold cubed butter.
2. Add flour, cold butter, and honey (for a sweeter pie crust) into the food processor. Pulse a few times (5 or 6), until the dough has the texture of wet sand and the butter is well-incorporated. Add in three tablespoons of water and pulse again. Then, add in the last three tablespoons of water one-at-a-time to avoid overmixing. You may need a little more or less water, depending on your environment. You will know the pie dough is the ready when it comes together, but isn't a smooth dough.
3. Pour your pie crust out onto the floured countertop and pat it into a ball, then gently flatten into a disk. Be sure not to overwork the dough! Wrap the dough in plastic wrap and refrigerate for 30 minutes, or overnight.
4. Preheat the oven to 350 degrees, and use a stick of butter to grease a pie pan.
5. Flour the counter and a rolling pin lightly and roll the dough out. Use a bench knife to cut the pie dough in half, then roll out the dough, one half at a time. You'll want to work quickly to ensure the dough doesn't heat up too much. Gently roll away from you then towards you, and then from center to left and then back to the right. Do this evenly so the dough is a common thickness all the way around. Roll the pie crust out to be about an inch little larger than the size of the pie pan you are using.
6. Using a bench knife and your rolling pin, roll the crust into the rolling pin and transfer in into the pie pan. Try to get it evenly into the center of your pan. Add whatever filling you would like into the pie crust. Gently trim the edges of the dough so that the crust fits evenly in the pan, and flute the edges! If you are making a closed pie: Add the second crust on top of the filling, and flute the crust together or use a fork to crimp.
7. Bake the crust for 20-25 minutes, or for however long the pie you are making calls for!

Notes

Tip: Don't roll the pie dough out in a part of your kitchen that is warm (i.e. right beside the oven or on top of the dishwasher) because it can cause the dough to break apart more!

Storing Fresh Milled Flour Pie Crust

You can store this in the fridge for a few days, wrapping in plastic wrap or another airtight container, or freeze for 3-6 months!

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More Holiday Recipes

• Simple Whipped Brown Butter with Herbs
• Healthy Corn Casserole with Fresh Milled Flour
• Blackstrap Molasses Oatmeal Cookies

If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the pie you make for your family!