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–+ servings
A lattice-covered pie made with whole wheat pie dough.
5 from 1 vote

Pie Dough With Fresh Milled Flour

Make a buttery, flaky pie crust with this homemade whole wheat pie dough with fresh milled flour! It's perfect for quiche, pot pie, or my favorite strawberry pie, which I share below.
Prep Time10 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: fresh milled pie dough, freshly milled flour recipes, pie crust, pie dough with freshly milled flour, whole wheat pie crust
Servings: 1 pie
Calories: 3323kcal
Author: Laura Ascher

Equipment

Ingredients

For the Crust:

  • 2¼ cups whole wheat flour (I use hard white 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
US Customary - Metric

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.

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.