From the Farm Kitchen
Grandma Miller's Famous Pie Crust
The family pie crust, passed down and made better with fresh-milled sifted wheat flour.
By Jeremy Fyler · Sep 23, 2020
Ingredients
2 1/4 cups Fyler Farms sifted wheat flour, plus extra for rolling
3/4 cup (1.5 sticks) unsalted butter, softened
1 tsp salt
1 tsp sugar
1/2 cup ice water
- Mix the flour, sugar, and salt in the bowl of a mixer.
- Add about half the butter and mix with a dough hook until evenly combined. Add the rest of the butter and the ice water, and mix until the dough comes together in a solid ball.
- Divide into two disks and refrigerate for one hour.
- Remove one disk and let it sit at room temperature 5–10 minutes.
- Roll to a 12-inch circle about 1/8 inch thick, transfer to a 9-inch pie plate, and trim to within 1/2 inch of the edge.
- Fill and bake per your pie recipe. Makes two crusts — one pie with a top, or two open-face.
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