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–+ servings

Flaky Pie Crust Recipe with Freshly Millled Wheat

This recipe was converted from a Julia Child recipe to be used with freshly milled wheat!
3.75 from 4 votes
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Prep Time 2 days
Servings 4 Pie Crusts

Ingredients
  

  • 5 1/2 cups soft white wheat flour (about 4 cups of wheat berries) kamut or spelt may be used - make sure flour is cold!
  • 1 TB salt if salted butter is being used, reduce to 1tsp salt
  • 1 1/2 sticks unsalted butter cold
  • 1 3/4 cups shortening, lard, or coconut oil cold
  • ice water amount will vary

Instructions
 

  • Mill 4 cups of soft white wheat berries to get 5 1/2 cups of flour
  • Freeze flour to make it cold
  • Once flour is cold, sift 5 1/2 cups of flour.
  • Put flour into mixer or large bowl. If mixer is being used, use whisk attachment to cut in 1 1/2 sticks of COLD butter cut in small pieces.
    If no mixer, can use pastry cutter or two butter knives.
  • Cut in cold butter until it starts to look like small peas in the flour.
  • Cut up COLD shortening/lard/coconut oil into small pieces.
  • Add in shortening/lard/coconut oil a little at a time to cut in to flour and butter mixture. This will create larger lumps in the flour (see video for full instruction)
  • If using a mixer, switch over to dough hook. If using a bowl, use your hands and SLOWLY add in a little water at a time until dough is coming together like a dough. The amount of water will vary based on the humidity, oil, and flour used.
  • Put dough out onto counter and mold into a "loaf" type shape. Divide into 4 even pieces. *It is normal for your shortening/lard/coconut oil to still be in pieces, but it should be no more than the size of a dime
  • Pie crust can either be frozen or if you are using soon, put in fridge for about 2-4 hours to make sure it's cold.
    When ready to use, pull from fridge or, if frozen, let it sit on counter for 25 minutes then roll out.
  • When ready to roll out, heavily flour surface and rolling pin and roll out to desired shape and size.
  • Place in pie pan and let rest in fridge for about 10 minutes, then use as needed.

Notes

*It is VERY important all ingredients are very cold!
*If using coconut oil, do not use extra virgin coconut oil. If you do, it will give it a coconut taste. Use regular coconut oil to avoid coconut taste.
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