Comments on: The PERFECT Pie Crust with 100% Freshly Milled Wheat

By: Jane

Jane — Mon, 28 Sep 2026 15:43:18 +0000

Hello, I haven’t made this recipe yet. But I wanted to ask, if I only have hard white wheat, barley, and khorassan grains. Is there a ratio of flour I could mix to substitute the soft white wheat? Any help would be appreciated!!

By: Sandy

Sandy — Wed, 29 Apr 2026 01:14:07 +0000

Oops… forgot to give it 5 stars.

By: Sandy

Sandy — Wed, 29 Apr 2026 01:12:48 +0000

This is it! The best flakey pie crust! I can stop looking because I can’t imagine a better recipe out there. Thank you!!!!

By: Jodi Heikkila

Jodi Heikkila — Wed, 01 Apr 2026 00:24:06 +0000

In reply to Felicia Joscelyn. Can you use beef tallow instead of the butter? I was hoping to try this for pasty crust.

By: ames

ames — Mon, 24 Nov 2025 02:52:47 +0000

Allergic to eggs….Substitute?

By: Carol

Carol — Fri, 07 Nov 2025 19:48:27 +0000

Hi Felicia,

Could you please indicate what speed your mixer is going? I know to change out for the dough hook after you mix in the butter, but I didn’t catch what speed you are mixing on. I have the same mixer and I wanted to follow the recipe exactly. I’m practicing now before Thanksgiving!

By: Sheila Kesterson

Sheila Kesterson — Wed, 13 Aug 2025 21:38:08 +0000

Felicia, your recipe looks great, I’m excited to try it. I didn’t see the pecan filling recipe.
Is it in a different location.

By: Maire

Maire — Fri, 30 May 2025 14:10:14 +0000

This turned out so good! Used it for quiche and a chocolate pie. 🙂

I used paddle attachment for everything and all turned out great!

By: Felicia Joscelyn

Felicia Joscelyn — Mon, 27 Jan 2025 20:55:26 +0000

In reply to Anahi. Yeah I would probably try that - just a little at a time! :-)

By: Anahi

Anahi — Sat, 25 Jan 2025 20:22:29 +0000

Hello!
After it sits in the fridge for 15mins, if the mixture is still a little crumbly or dry is it ok to add more cold water to get it to the right consistency?