All Butter Pie Crust with freshly milled flour

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Flaky and buttery crust prefect for almost any pie. Made with freshly milled soft white wheat berries, which adds many nutrients to a pie that may not have much else to offer. This pie crust is made with only a few ingredients and fairly easy to make. I do not like using shortening so this all butter pie crust with freshly milled flour is my go-to.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

This pie crust is for one crust. For pies that require a top layer of crust, simply double the recipe.

Measure out 270 grams of soft white wheat berries. Mill wheat on the finest setting. Chill freshly milled flour before using.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Measure out 1 tablespoon of cane sugar, 1 stick (8 tablespoons) of chilled butter, 1/2 teaspoon of salt if not using salted butter, and small cup of ice water. I love making my own butter, as well, but one stick is easy to measure.

Start by mixing flour, salt and sugar in large mixing bowl.

Cut butter into pieces and place into flour mixture. Using a pastry blender or two forks, blend butter into flour. Butter should be in pea size pieces when done.

Add 4 tablespoons of water to the pastry mix and stir around. Let sit a just a few minutes to allow the water to absorb. Mix in small amounts of water until pastry dough is wet enough to clump together. Try to keep dough as dry and cold as possible to keep the pastry flaky. Too much water will cause a sticky and soggy dough.

Next dump pastry dough onto flat surface and knead carefully. I keep my hands as cold as possible to prevent the butter from melting.

Once dough is pliable and able to be shaped, hand press it into a disk shape.

Place dough on a floured surface to prevent it from sticking to the surface.

Next roll out dough into a large circle shape big enough to cover the bottom and sides of a pie plate. I like having a good hangover amount to shape into the crust edges.

Once rolled out, carefully place dough into a buttered pie plate.

Trim and/or roll the edges under to create a beautiful edged crust.

Then poke the bottom of crust with fork.

The pie crust is ready. Or it can be chilled for a couple days covered.

When blind baking, make sure to use pie weights or dry beans to weigh down the crust. Bake at 375 degrees for 15-20 minutes until light brown. You want the crust to be baked and then adding filling that doesn't require baking.

When baking with filling, follow filling directions. Most of the time it will be a chilled (un-baked) bottom crust with filling inside. Sometimes followed by a top crust. Then baked all together.

If the crust is getting too golden, just cover with foil around the edges while the filling is cooking completely.

Yield: 1 pie crust

All Butter Pie Crust with freshly milled flour

Print

Flaky and all butter pie crust made with freshly milled soft white wheat.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 270 grams of soft white wheat berries (about 2 cups milled)
• 1 stick (8 tablespoons) of chilled butter
• 1 tablespoon of cane sugar
• 1/2 teaspoon of salt (if not using salted butter)
• 6-8 tablespoons of ice water

Instructions

1. Measure out 270 grams of soft white wheat berries.
2. Mill wheat on the finest setting.
3. Chill freshly milled flour before using.
4. Measure out 1 tablespoon of cane sugar, 1 stick (8 tablespoons) of chilled butter, 1/2 teaspoon of salt if not using salted butter, and small cup of ice water.
5. Start by mixing flour, salt and sugar in large mixing bowl.
6. Cut butter into pieces and place into flour mixture.
7. Using a pastry blender or two forks, blend butter into flour. Butter should be in pea size pieces when done.
8. Add 4 tablespoons of water to the pastry mix and stir around.
9. Let sit a just a few minutes to allow the water to absorb.
10. Mix in small amounts of water until pastry dough is wet enough to clump together. Try to keep dough as dry and cold as possible to keep the pastry flaky. Too much water will cause a sticky and soggy dough.
11. Next dump pastry dough onto flat surface and knead carefully. I keep my hands as cold as possible to prevent the butter from melting.
12. Once dough is pliable and able to be shaped, hand press into a disk shape.
13. Place dough on a floured surface to prevent it from sticking to the surface.
14. Next roll out dough into a large circle shape big enough to cover the bottom and sides of a pie plate. I like having a good hangover amount to shape into the crust edges.
15. Once rolled out, carefully place dough into a buttered pie plate.
16. Trim and/or roll the edges under to create a beautiful edged crust.
17. Then poke the bottom of crust with fork.
18. At this point, the pie crust can be chilled for a couple days covered.
19. When blind baking, make sure to use pie weights or dry beans to weigh down the crust. Bake at 375 degrees for 15-20 minutes until golden brown.
20. When baking with filling, follow filling directions. Most of the time it will be a chilled crust with filling and baked with the filling. If the crust is getting too golden, just cover with foil while the filling is cooking completely.

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