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–+ servings
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.
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.