Pie Crust (Flaky)
Flaky pie crust is ideal for the top of a pie, or for the bottom of a pie that doesn’t have a lot of liquid in the filling.
Sweetener Swap
Portions
Scale by
Ingredients
- 225 g butter (2 american sticks, 1 eurpoean)
- 200 g wheat berries, soft
- 15 g water, cold (15-30 grams ICE cold water)
- 1 g sea salt (a pinch)
- 3 g sugar, granulated (1 tsp)
Directions
-
Mill the flour and cool it off in the fridge or freezer.
-
Add ingredients to a mixing bowl (cold is great, but not necessary) or food processor.
-
Use a mixer paddle or pastry cutter if making by hand to mix the flour and fat together until it is PEA or hazelnut sized. If using a food processor, pulse until the fat is pea sized.
-
Slowly add 1 tbsp at a time of COLD water (ice water would be best) until the mixture comes together as you mix with the paddle, pastry cutter, or food processor. You won’t need much! 1-2 tbsp.
-
Roll out on a floured surface, and bake as your pie directions state. You can also prepare and freeze these for quick pie wins later.
I Made This!
Share your bake and be the first to show it off.
Recipes From This Base
Ancient Multi-grain Flaky Pie Crust
This pie crust uses my favorite three ancient grains in combination - spelt, barley and rye. Download PDF
Barley Pie Crust
If you enjoy the nutty flavor of barley, this can make an incredible pie crust. Let's say almost a shortbread crust. Download PDF