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Make the perfect whole wheat dessert pie, quiche, or pot pie! This pie dough recipe with fresh milled flour is an easy recipe made with whole grain flour. Find my recipe for a delicious whole wheat strawberry pie below, too!
As you may know, I’ve spent the last several months developing recipes for fresh-milled and whole grain baking. My goal is to have a recipe for all of my favorite breads, cookies, and other flour-based goods that I used to make with all purpose flour.
I’ve made whole wheat artisan bread, whole grain muffins, and even homemade noodles with whole wheat flour.
Last week, when we were craving strawberry pie, I realized I hadn’t made a whole wheat pie crust recipe yet!
Of course, I quickly got to work, and I’m so happy with the results. This whole wheat pie crust is flaky, buttery, and slightly nutty. It’s the perfect crust for a summery strawberry pie, or any other pie you make.
If you’re on a whole grain journey just like I am, you’ll love this recipe! It’s as simple as classic all purpose pie crusts, but with all of the benefits of whole wheat.
Table of Contents
Why You’ll Love This Recipe
- In my experience, whole wheat pie crusts are impossible to find at the store, so making your own is the only way. If you prefer your wheat-based recipes to be made with whole grains, this recipe makes the switch that much easier!
- This whole wheat pie crust is made with the simplest ingredients. With just 4 kitchen staples and water, you’ll be ready to make pie.
- Making your own pie crust is a great way to save money. From-scratch baking takes longer, but it’s much more affordable, flavorful, and rewarding.
Ingredients
- Whole wheat flour: I always use freshly milled wheat berries. If fresh-milled flour isn’t your thing, store-bought whole wheat flour works too.
- Sugar: This makes a delicious pie crust for desserts! If you want to use the crust for a savory pie, I would omit the sugar.
- Salt: I just use my regular sea salt.
- Butter: You’ll want to cube and freeze this butter before using it in your pie crust, so plan ahead a little.
- Cold water: Make sure it’s icy cold for the flakiest crust.
For the Pie
- Strawberries: Fresh or frozen. Feel free to substitute a different fruit, but the amount of sugar needed may change.
- Sugar: It doesn’t take much to make the strawberry filling perfectly sweet, but you will want to use some.
- Cornstarch: This is essential for thickening the strawberries and preventing a soggy pie. Tapioca starch also works.
- Egg yolk: A quick egg wash gives the pie crust a beautiful golden color.
How to Make Pie Dough with Fresh Milled Flour
Step 1: Add the flour, sugar, salt, and cubed frozen butter to a food processor or blender. Pulse until the mixture starts to come together. Slowly add the cold water and continue blending until a dough forms.
Step 2: Remove it from the processor and shape it into a ball.
Step 3: Wrap it in plastic wrap, and chill in the fridge for 1–2 hours.
Step 4: Divide the dough in half, and place each separately between two sheets of plastic wrap. Roll it out the first half into a circle just large enough to fit your pie pan.
Step 5: Remove the top piece of plastic wrap and transfer one crust into your pie pan, gently pressing it into place.
Step 6: Take the second crust, roll it out the same way, and slice it into long strips for the lattice top (or if you’re not doing a lattice top, this can be used as a second pie crust).
You can now make your whole wheat pie crust into any of your favorite pies! If you like strawberries, you’ll love my family’s whole wheat strawberry pie recipe. Check out the recipe below.
How to Make Whole Wheat Strawberry Pie
Step 1: In a medium saucepan, add the strawberries and sugar. Heat over medium-low, stirring occasionally, until the strawberries are warm and start releasing liquid. Remove from heat and stir in the cornstarch. Cover with a lid and let it sit for 15–20 minutes, or until the filling thickens.
Step 2: Pour the strawberry filling into the prepared crust. Lay half of the dough strips across the top in one direction, then weave the remaining strips through to form a lattice pattern.
Step 3: Beat the egg yolk with a splash of water. Brush it over the top crust and sprinkle with sugar.
Step 4: Bake at 375°F for about 50 minutes, or until the crust is golden brown. Let cool before slicing and serving.
Helpful Tips
- This recipe makes two pie crusts. You can make one pie with a lattice on top, or two topless pies (like pumpkin pie or quiche).
- If you want to make a savory pie, omit the sugar from the crust recipe. This simple tweak makes the perfect crust for savory breakfast and dinner pies.
- A food processor or blender makes homemade pie crust a breeze, but if you’d rather avoid them, you can do it the old-fashioned way. Work the butter into your dry ingredients with a pastry cutter, then add the water and work it in with a wooden spoon and your hands.
- Avoid working the dough with your hands a lot. It can make the dough too warm and change its texture. Cold butter is a must for flaky crust.
- If you’re new to making freshly milled flour, check out my tutorial about how to mill your own flour.
Best Ways to Use Pie Crust
Knowing how to make your own pie crust is such a useful skill for the home cook and baker! A good pie crust is the base for so many delicious desserts, snacks, breakfasts, and dinners.
You can use this whole wheat pie crust for any of your favorite dessert pies. I am sharing my recipe for strawberry pie in the recipe card below. Besides strawberry pie, use this crust for other fruit pies, pumpkin pie, custard pies, meringue, and more. This crust can also be formed into hand pies and homemade pop tarts for a fun, unique dessert.
Besides your classic desserts, pie crust is essential for some of my favorite meals, too. Use your pie crust for a nice quiche, like my cast iron quiche. It’s also the base of a creamy and comforting chicken pot pie!
Any of your favorite pie crust-based recipes can be made with a whole wheat pie dough for added nutrition and a fuller, nuttier flavor.
FAQs
You sure can! You can either freeze the dough ball once it’s wrapped in plastic or freeze the crust after it has been rolled out and pressed into the pie plate. Make sure it’s well-sealed in a bag or an airtight container to prevent freezer burn. Allow the dough to thaw in the fridge before using it.
This whole wheat pie dough is stickier than you might be used to. That’s why I recommend placing the dough between two pieces of plastic wrap before rolling it out. This prevents it from sticking to the counter or rolling pin and makes the transfer easier.
Related Recipes
- Whole Wheat Blueberry Bread
- Cinnamon Rolls with Fresh Milled Flour
- Pizza Dough Recipe with Fresh Milled Flour
- Chocolate Chip Cookies With Fresh Milled Flour
If you tried this Pie Dough recipe with fresh milled flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pie Dough With Fresh Milled Flour
Equipment
- Food processor or blender
Ingredients
For the Crust:
- 2¼ cups whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 cup frozen butter cubed
- ¼ cup cold water
To Make The Pie
For the Filling:
- 20 oz strawberries I used frozen
- ½ cup sugar
- 2 tablespoons cornstarch
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon sugar
Instructions
- Add the flour, sugar, salt, and cubed frozen butter to a food processor or blender. Pulse until the mixture starts to come together. Slowly add the cold water and continue blending until a dough forms.
- Remove it from the processor, shape it into a ball.
- Wrap it in plastic wrap, and chill in the fridge for 1–2 hours.
- Divide the dough in half, and place each separately between two sheets of plastic wrap. Roll it out the first half into a circle just large enough to fit your pie pan.
- Remove the top piece of plastic wrap and transfer one crust into your pie pan, gently pressing it into place.
- Take the second crust, roll it out the same way, and slice it into long strips for the lattice top. (or if you’re not doing a lattice top, this can be used as a second pie crust).
To make the filling for your pie crust:
- In a medium saucepan, add the strawberries and sugar. Heat over medium-low, stirring occasionally, until the strawberries are warm and start releasing liquid. Remove from heat and stir in the cornstarch. Cover with a lid and let it sit for 15–20 minutes, or until the filling thickens.
- Pour the strawberry filling into the prepared crust. Lay half of the dough strips across the top in one direction, then weave the remaining strips through to form a lattice pattern.
- Beat the egg yolk with a splash of water. Brush it over the top crust and sprinkle with sugar.
- Bake at 375°F for about 50 minutes, or until the crust is golden brown. Let cool before slicing and serving.
Video
Notes
-
- This recipe makes two pie crusts. You can make one pie with a lattice on top, or two topless pies (like pumpkin pie or quiche).
- If you want to make a savory pie, omit the sugar from the crust recipe. This simple tweak makes the perfect crust for savory breakfast and dinner pies.
- A food processor or blender makes homemade pie crust a breeze, but if you’d rather avoid them, you can do it the old-fashioned way. Work the butter into your dry ingredients with a pastry cutter, then add the water and work it in with a wooden spoon and your hands.
- Avoid working the dough with your hands a lot. It can make the dough too warm and change its texture. Cold butter is a must for flaky crust.
Can’t wait to try this recipe!