Buttery Fresh Milled Flour Pie Crust (So Easy & Flaky!)

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This fresh milled flour pie crust is buttery, flaky, and made with simple ingredients you likely already have on hand. Using soft white wheat gives the perfect tender texture and rich flavor ideal for both sweet and savory pies.

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There’s something so special about a homemade pie crust, flaky, golden, and just the right amount of buttery. But when you make it with fresh milled flour? That takes things to a whole new level. This pie crust is tender, flavorful, and wholesome, just like we love here on the homestead. Whether you’re making a summer fruit pie or a savory pot pie, this recipe is a trusty go-to that comes together with just a few simple ingredients.

Why Use Fresh Milled Flour for Pie Crust?

Fresh milled flour isn’t just more nutritious, it also brings depth and richness to everything you bake. Because the bran, germ, and endosperm are all present, you get that nutty, hearty flavor in the crust, and it browns beautifully in the oven. I typically use soft white wheat for pie crust because it’s lower in protein and gives that delicate, tender crumb you want in a pastry.

You can also experiment with spelt or even a soft white/red wheat blend for a slightly heartier texture. If you are interested in using ancient grains Einkorn make for a delicious pie crust. No matter which grain you choose, the fresh milled flour makes this crust perfect for savory or sweet pies.

Tips for Working with Fresh Milled Flour Pie Dough

Here’s the thing: fresh milled flour does behave a little differently than store-bought. It can soak up liquid a bit more, so I always recommend:

  • Letting your dough rest in the fridge for at least 30 minutes (it hydrates the flour fully and makes it easier to roll out).
  • Using very cold butter and ice water—it helps keep the crust flaky.
  • Working gently and not over-mixing. It doesn’t need to be perfect to be delicious.

Ingredients

  • Fresh milled soft white wheat flour
  • Sugar
  • Salt
  • Butter
  • Ice cold water

How to Make Fresh Milled Flour Pie Crust

1. Add the fresh milled flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine.

2. Add the cold, cubed butter and pulse about 8–10 times until the mixture looks like coarse crumbs. (It should look very similar to wet sand.) You should still see some pea-sized pieces of butter, those are what make the crust flaky!

Coarse crumbs in a food processor for a pie crust.

3. Add the ice water in one tablespoon at a time. Pulse after each addition, just until the dough starts to come together. If needed, add more water a tablespoon at a time until the dough holds together when pinched. Be careful not to over-process, you want it just barely combined.

Whole wheat flour in a food processor making pie crust dough.

4. Turn the dough out onto a lightly floured surface, divide it into two equal portions, and gently shape each half into a disc. Wrap tightly in plastic wrap or beeswax wrap and refrigerate for at least 30 minutes before rolling out.

  • Whole wheat pie crust dough turned out onto counter top.
  • two pie dough balls on a counter top.

How to Use, Store, and Freeze Fresh Milled Pie Crust

Using the Pie Crust Immediately
After chilling your pie dough for at least 30 minutes (this helps relax the gluten and fully hydrate the flour), it’s ready to roll out. I like to lightly flour my surface and rolling pin, then roll from the center out, turning the dough occasionally to keep it even. Once it’s rolled to about ⅛-inch thick, gently transfer it to your pie plate and proceed with your recipe, whether that’s a sweet fruit pie or a hearty savory filling. You can also roll it out between two sheets of parchment paper if your kitchen is warm or your dough is extra tender.

How to Store in the Refrigerator
If you’re not baking right away, wrap your pie dough tightly in plastic wrap or beeswax wrap and tuck it into the fridge. It’ll keep beautifully for up to 3 days. This is one of my favorite ways to prep ahead for holiday baking or busy homestead days. Just let the dough rest at room temperature for 10–15 minutes before rolling it out so it softens slightly and is easier to work with.

How to Freeze Pie Crust
To freeze, wrap the dough disc in plastic wrap and then place it in a freezer-safe bag or container. It’ll keep well in the freezer for up to 3 months. I usually write the date and type of flour used on the outside so I know what I’m grabbing later on. To use, simply thaw overnight in the fridge, then let it sit at room temperature for about 10 minutes before rolling.

Other Recipes You’ll Love

If you’re loving this fresh milled flour pie crust, here are a few more homemade favorites to try next:

  • The Best Peach Pie – Made with fresh, juicy peaches and wrapped in this very pie crust. A must-make summer dessert!
  • Einkorn Peach Crisp – A simple, rustic dessert with buttery crumble topping and sweet ripe peaches. Perfect for peach season.
  • Savory Chicken Pot Pie – A comforting meal made with home-raised chicken and a hearty filling, all tucked into this flaky, golden crust.

You can also roll the crust out first, line your pie plate, and freeze the whole unbaked crust (in the pie dish!) perfect for those make-ahead moments.

Thanks for stopping by the homestead kitchen today. If you try this recipe, I’d love to know! Leave a comment or share your pie on Instagram and tag me!

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Pinterest graphic for the best fresh milled flour pie crust recipe.
Fresh milled flour pie crust inside a white pie dish.

Buttery Fresh Milled Flour Pie Crust (So Easy & Flaky!)

This fresh milled flour pie crust is buttery, flaky, and made with simple ingredients you likely already have on hand. Using soft white wheat gives the perfect tender texture and rich flavor ideal for both sweet and savory pies.
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Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Yield: 2 bottom pie crust or 1 pie, top and bottom crust

Equipment

Ingredients

  • 2½ cups or 300 grams fresh milled soft white wheat flour
  • 1 tablespoon cane sugar
  • ½ teaspoon salt
  • 1 cup butter cold, cut into cubes
  • 3-4 tablespoons ice cold water

Instructions

  • Add the fresh milled flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine.
  • Add the cold, cubed butter and pulse about 8–10 times until the mixture looks like coarse crumbs. (It should look very similar to wet sand.) You should still see some pea-sized pieces of butter, those are what make the crust flaky!
  • Add the ice water in one tablespoon at a time. Pulse after each addition, just until the dough starts to come together. If needed, add more water a tablespoon at a time until the dough holds together when pinched. Be careful not to over-process, you want it just barely combined.
  • Turn the dough out onto a lightly floured surface, divide it into two equal portions, and gently shape each half into a disc. Wrap tightly in plastic wrap or beeswax wrap and refrigerate for at least 30 minutes before rolling out.

Notes

How to Use, Store, and Freeze Fresh Milled Pie Crust

Using the Pie Crust Immediately
After chilling your pie dough for at least 30 minutes (this helps relax the gluten and fully hydrate the flour), it’s ready to roll out. I like to lightly flour my surface and rolling pin, then roll from the center out, turning the dough occasionally to keep it even. Once it’s rolled to about ⅛-inch thick, gently transfer it to your pie plate and proceed with your recipe, whether that’s a sweet fruit pie or a hearty savory filling. You can also roll it out between two sheets of parchment paper if your kitchen is warm or your dough is extra tender.
How to Store in the Refrigerator
If you’re not baking right away, wrap your pie dough tightly in plastic wrap or beeswax wrap and tuck it into the fridge. It’ll keep beautifully for up to 3 days. This is one of my favorite ways to prep ahead for holiday baking or busy homestead days. Just let the dough rest at room temperature for 10–15 minutes before rolling it out so it softens slightly and is easier to work with.
How to Freeze Pie Crust
To freeze, wrap the dough disc in plastic wrap and then place it in a freezer-safe bag or container. It’ll keep well in the freezer for up to 3 months. I usually write the date and type of flour used on the outside so I know what I’m grabbing later on. To use, simply thaw overnight in the fridge, then let it sit at room temperature for about 10 minutes before rolling.
You can also roll the crust out first, line your pie plate, and freeze the whole unbaked crust (in the pie dish!) perfect for those make-ahead moments.
This recipe makes enough dough for two pie crust bases or one double-crust pie with a top and bottom.

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