This homemade buttery fresh flour pie crust uses 100% whole grains, via our four grain Dessert Blend, and 100% real butter.  It is flaky and can hold up to the savory weight of a chicken pot pie or sweet filling of a delicious apple pie.  I am a huge pie fan, but I am also pretty particular, because all crusts are not created equal.  I had arguably the best all-purpose crust recipe from my grandma, so I was initially nervous about fresh flour for pie crusts. I realize this is probably a non-issue for most people, but my family and I are rotisserie-chicken-pot-pie lovers, so I'm thrilled to share what I've been working on and what we've been loving. This one is loved by my family and I love the added nutrients and fiber they get while eating this delicious dessert!

As I said, I've been making pies most of my life and for practically all of that time I've also been a fan of using shortening, due to the results.  Honestly, I haven't thought too much about it as an ingredient until a few years ago at the beginning of my ditch and switch deep-dive (funny timing to be writing about this while posting about pie, and yet...here I am!).  Shortening provides wonderful baking results and is used in most of the traditional recipes; however, for reducing intake of poly-unsaturated fats (PUFAs).....it does not score as highly.  This is not intended to add any guilt to anyone for PUFAs, we all get to make our own choices for our own families.  What I AM intending to do is explain why I'm so thrilled to finally have a pie crust recipe for fresh flour with ALL BUTTER.  Sure eating endless butter would be bad and same for endless pie, but that's true for many foods.  Roughly 60% of our brains are actually made out of fat, so essential fatty acids are among the most crucial molecules that determine your brain's ability to thrive. (Source)  I am working on being more picky about the types fats I choose for my family, even for pies.  This is just my story...all this to say, when choosing between shortening and butter it's a no-brainer for my family since we don't have any dairy allergies.  Did you know that one tablespoon of butter has 317 International Units (IU) of retinol?  Retinol is found in animal based products and is the active form (and thus the most usable form) of Vitamin A1. (Source)  It's even a more usable form than the beta-carotene in carrots!

I find that many people are intimidated to make pie. I'd love to encourage you to give it a try!  I find using a pastry cutter made the process so much faster and once you do it a couple times you'll be a pro!  This crust can be made ahead to enable a quick work-night quiche that is both filling and delicious.  I do share tips below for blind baking (baking without filling), but I'll be upfront, I do not do this often at all.  I personally prefer pies that involve filling- apple, cherry, blueberry, chocolate chip, chicken pot-pie, etc. I do not have troubles with shrinking for any of my filled pies, plus I think my fold-under edge method really helps with this.  However, for blind bake scenarios, I have noticed this 100% butter crust does better with pie weights/beans to keep the crust from shrinking. 

Let us know if you have any questions or if you make it share a picture by tagging @unsifted.kc on Instagram!

Happy Unsifted Baking!
- Keira

These bagels are absolutely delicious and are very fun to make! The quick boil in honey water gives them their iconic “chewy” exterior with a soft, dense middle that’s perfect for your favorite spreads and toppings. This recipe can easily be doubled; freeze and reheat bagels for an easy breakfast or lunch option. 

Why We Love It:

• Delicious + easy to make!
  

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase- at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

 

PREP: 30 minutes
TOTAL: 1 hour 20 minutes
YIELD: 2 pie crusts

 

INGREDIENTS:

2 ½ cups Unsifted® Dessert Blend grain

1 ¾ cups unsalted butter, cold + cubed (3 ½ sticks)

1 Tbsp granulated sugar

2 tsp sea salt (sub: table salt)

1 large egg

1 Tbsp lemon juice

½ - ⅔ cup water (cold), divided

 

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase—at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

 

INSTRUCTIONS:

1. Mill the fresh flour

• Set WonderMill® dial to “Pastry”
• Mill 2 ½ cups Unsifted®e Dssert Blend grain
• Place entire fresh flour cannister in fridge to cool flour

2. Cube cold butter

• Cut 1 ¾ cups cold butter into small cubes
• Place cubed butter in fridge/freezer to stay cold

3. Combine dry ingredients

• Remove flour from fridge (set aside ¼ cup for rolling)
• In a medium bowl, add remaining unsifted flour
• Add 1 Tbsp sugar + 2 tsp salt
• Stir until thoroughly combined

4. Add butter + wet ingredients

• Add cubed butter from fridge to dry ingredients
• Using a pastry blender or fork, cut cold butter into dry ingredients until mixture resembles pea-sized crumbs
• Add 1 large egg
• Using a fork, lightly beat the egg on top of mixture
• Add 1 Tbsp lemon juice
• Add ½ cup cold water
• Using a fork, mix until dough begins to come together

5. Form + Chill dough

Pro Tip: Mix with fork until end, so the warmth from your hands doesn’t melt the butter more than necessary. Overhandling makes a tough crust.

• Use hands to gently gather dough into a ball
• If any flour remains, add 1 tsp remaining water at a time until all flour is mixed in (use minimum amount needed)
• Cut dough into two even sections
• Flatten each with palm until about 1” to 2" thick
• Wrap each with plastic wrap
• Refrigerate for at least 30 minutes (do not skip this step!)

6. Roll out + Fill crust

• Place chilled dough on lightly floured surface, or between two sheets of parchment paper (makes cleanup and pie plate placement easier)
• Using a rolling pin, roll from middle outward. Turn dough a quarter turn, roll from middle outward again. Repeat
• Place dough in pie plate + gently press into place
• Fill with pie filling + top with second crust (optional- see blink baking directions below)
• Use knife/scissors to trim excess crust, leaving about 2"
• Fold remaining dough under itself to form thicker edge
• Seal edges by pinching dough together all around
• Brush crust with egg whites + sprinkle with sugar
• Cut at least two slits in the top crust for venting

7. Chill + Bake

Pro Tip: Place baking sheet on oven rack below pie to catch bubbly butter

• Chill pie while preheating oven to 400F
• Bake per filling recipe (or see blind variation on right)

 

STORAGE TIPS

Dough may be wrapped and stored airtight in fridge for up to 3 days. Baked and cooled crust may be wrapped in plastic wrap and foil, then stored for up to 1 month in the freezer. Thaw overnight in fridge before use. 

-----------------------------

BLIND BAKING

For pies where the filling is not baked with the crust (i.e., chocolate, peanut butter, etc.) use this technique after placing the crust into the pie plate

• After placing the crust in the pie plate, trim off excess crust and pinch edges
• Use a fork to poke holes in bottom (this will reduce bubbling up while baking)
• Lay a piece of parchment paper over the crust THEN fill with pie weights (or dry beans) to weigh down the crust (prevents bubbling up)
• Chill crust in refrigerator until hard (this is important step for all butter crusts because they are more weepy)
• When ready to bake, preheating oven to 400F
• Bake for about 20 minutes, or until the crust is light brown

-----------------------------

LEFTOVER DOUGH?

Pie Crust Cookies

• Use any leftover dough to make pie crust cookies. Kids love to use cookie cutters to cut these into shapes too.
• Roll excess dough flat (about ¼ - ½”)
• Optional: Cut into shapes
• Place on greased baking sheet
• Sprinkle with cinnamon + sugar (as desired)
• Bake at 400F until light golden brown

------------------------------

THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Processor Pie Crust
  

NUTRITION FACTS

We’re launching a brand-new, fresh platform that puts every Unsifted recipe, variation, and all the micronutrients at your fingertips. It’s smart, nourishing, and built for your real life—messy schedules, picky eaters, snack attacks, and all.

✨ Be the first to know.
Sign up for our email list to be the first to know and snag the best deals, because fresh flour baking deserves clarity, creativity, and confidence on demand to meet your busy schedule and answer every question.

SHARE THE LOVE

Leave a comment below or tag @unsifted.kc on Instagram- we love seeing your fresh flour creations in the wild. Especially the ones that nourish your people and save your sanity.

 

© 2025, Unsifted, Inc.