Flaky Pie Crust with Freshly Milled Flour
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Ingredients:
- 175g freshly milled flour*
- 2g salt
- 1/2 cup butter (cubed)
- 2-3 tbsp water (very cold)
*Pro Tip put flour in fridge or freezer until cold. This will help keep your dough cold during mixing.
Instructions (By Hand)
Combine flour and salt in large bowl. Add your cubed butter and using a pasty cutter or a fork cut the butter into the flour until the mixture becomes crumbly. Add in the cold water one tablespoon at a time. Using your hands mix the dough together until it just starts to come together. It should be slightly damp and hold together when pressed but still crumbly.
Food Processor
Add flour, salt and butter to food processor and pulse gently until mixture becomes crumbly. Add in the cold water one tablespoon at a time and pulse until dough starts to just come together. It should be slightly damp and hold together when pressed but still crumbly.
Once dough is crumbly transfer to a clean work surface. Carefully form the dough into a flat disc, making sure not to overwork the dough. Wrap the disc and refridgerate for at least 1 hour.
Remove from fridge and let sit out for 5 minutes to soften a little bit to make it easier to roll. Unwrap the dough and place on work surface that has been lightly dusted with flour. Sprinkle your rolling pin with flour. Working from the middle of the dough roll outwards until crust is about 12 inches in diameter and about 1/8inch thick. Every few rolls make sure to check that your dough is not sticking to your work surface. If it is sprinkle some more flour underneath.
Put your crust onto your pie dish. If you roll on parchment paper simply flip the dough onto the dish and peel away paper. If rolling on countertop then carefully roll your dough onto your pin and unroll onto the pie dish. Gently press the dough into the pie dish. Prick dough with fork, this helps prevent dough from bubbling. Cut off any extra dough from top of dish and crimp edges if desired.
Baking Instructions
If baking a filled pie then add your filling and bake according to your recipe. If blind baking line crust with parchment paper and fill with pie weights/dried beans/dried rice. Bake in a preheated oven at 375 degrees for 15 minutes. Remove crust from oven and remove weights and parchment paper and put back into oven. Bake another 15/20 minutes until crust is golden brown. Allow to cool before filling.
Making your own pie crust is a game changer! You'll love making fruit pies, quiches and more! This recipe is perfect because you can use your favorite type of flour. I use soft white wheat for a light flavor but you can use hard red or khorason, whatever your favorite is!