Look no further for a perfect pie crust using ALL freshly milled wheat!
The Perfect Pie Crust with 100% Freshly Milled Wheat
Original recipe is from Melissa K. Norris and has been converted to freshly milled wheat!
Ingredients
- 4 cups freshly milled soft white wheat flour mill 3 cups of soft white wheat berries
- 1.75 cups butter, cold and cut into small cubes lard or coconut oil can be used
- 1 TB sugar I prefer cane sugar
- 2 tsp salt
- 1 TB apple cider vinegar white vinegar can be used
- 1 egg
- 1/2 cup ice cold water may need more or less
Instructions
- Mill 3 cups of soft white wheat berries to a fine flour. This will produce a bit over 4 cups, but more will be needed for dusting.
- Place soft white wheat flour into plastic bag and place in freezer for at least 30 minutes. You do NOT want warm flour. You want cold flour.
- In a mixer or bowl, add 4 cups of soft white wheat flour, 1 tablespoon sugar, and 2 tsp salt. Mix together.
- With whisk attachments on for mixer, add the cubed butter to the flour mixer and whisk on high for around 2-4 minutes until butter is around the size of a pea. Flour should look coarse and crumbly with the butter mixed in. See video for visual. If no mixer, you can do this in a food processor (see notes below) or cut in with a pastry cutter or two butter knives.
- If using a mixer, switch out whisk for dough hook.
- Add beaten egg and apple cider vinegar to the flour/butter mixture. Mix in briefly.
- While mixer is going, add ice cold water (not ice) to the flour mixture about 1 tablespoon at a time. Add a little water, let it mix in. Then add a little more. Only add water until the dough just starts coming together and is able to be pressed together with your hands and it holds together. You want a very soft, pliable dough.
- Remove dough from a bowl. Form into a ball, wrap completely in plastic wrap and place in fridge for 15 minutes.
- After 15 minutes, remove the ball of dough from wrapper and divide into 4 even pieces.
- Whatever pie crusts you don't need, place in ziploc bags and flatten out to freeze.
- For dough you are using, get two large sheets of parchment paper. Lightly flour one of the parchment papers. Place ball of dough in center of parchment paper and press down flat. Light flour top of dough. Place second sheet of parchment paper on top and start to roll out into whatever size pie crust you need.
- When you reach desired size, remove parchment paper and shape pie crust however you need it shaped!
Notes
Instructions for food processor:
Even in my 14 cup food processor, not all the dough will fit. You have two options:
- Divide entire recipe (still use 1 whole egg) and make in a food processor.Â
- Use the food processor just to cut in the butter. Place 2 cups of flour in the food processor along with half of sugar and half of salt. Mix. Then add half amount of butter and cut it in until it resembles coarse peas. Remove this mixture and place in large bowl or mixer. Process the other half. Then in a large bowl or mixer, add the egg, ACV, and water to make the entire batch of 4 pie crusts.Â
Tried this recipe?Let us know how it was!
I have a recipe for regular flour that includes sour cream. It’s always been my favorite. How would I modify to include the sour cream?
Use soft white wheat. Probably 1:1 ratio replacement.
I freeze my butter than run it over my hand shredder….that works so much better than the cubes for me.
Hi Felicia! Do you have any directions for pre-baking this pie crust, like for a coconut cream/pudding pie? Thanks!
I would just bake as a normal pie crust. I would just look up how to bake a pie crust and go with those same directions. I know it varies depending on what you’re making 🙂
Almost a full pound of butter seems like a lot! Is that a typo or does that really work?
That is correct, but remember this is making 4 pie crusts at once 🙂
I was attempting to read the comments associated with the pie crust ratings and inadvertently submitted a three star rating. I have not made this recipe and could not find a way to remove my rating. I thought you might want to correct my mistake so that it will not impact the average rating.
Unfortunately, I cannot change ratings ha But thanks for the comment letting everyone know! 🙂
I’ve tried both of your pie crust recipes and your older recipe is delicious but THIS recipe is by far the BEST!!
It reminds me of a recipe I made in school back when they had home economics classes (yup I’m that old lol). I lost the recipe and have never been able to replicate it but this tastes so much like it and I’m thrilled that it’s made from freshly milled wheat!!
Ah great!! And yes, I like this recipe better too!
Wondering what I did wrong. I did this in my mixer and after adding vinegar and egg the dough did not absorb it. The dough splashed in the egg and vinegar. I chilled the butter and the flour. Thoughts?
What attachment did you use with the mixer? That could make a difference. Also, you may just need to mix that in by hand if the mixer just isn’t working.
1 cup of my flour weighs 100 grams. 1 cup of soft white berries weighs 190 (almost twice that).
Can this pie crust be made ahead and frozen in discs ?
Yep! I do it all the time! I just make the pie crusts, shape them into a disc and put them in quart size freezer Ziploc bags. Then when I need a pie crust I just take one out to thaw and proceed as normal.