There’s something special about baking pies from scratch, especially when the crust itself tells a story. This Perfect Milled Wheat Sourdough Pie Crust Recipe combines the nutty flavor of freshly milled wheat with the tangy richness of sourdough for a wholesome, flaky crust that’s just as perfect for Sunday dinner as it is for the holidays. With only a few simple ingredients — sourdough starter, milled wheat flour, and cold butter — you’ll have a crust that’s both tender and full of character.
If you prefer to keep things classic, try my Sourdough Pie Crust made with all-purpose flour — it’s a go-to for quick pies and everyday baking. And once your crust is ready, you can fill it with something sweet like Strawberry Pie with Fresh Strawberries or go for a nostalgic favorite such as Pennsylvania Dutch Funny Cake (A Vintage Recipe!) — both are delicious reminders of why homemade really is best.
Table of Contents
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What is the secret to a good pie crust?
The secret to a good pie crust is using cold ingredients, avoiding overworking the dough, and maintaining the right balance of flour to fat. Chilling the dough helps with flakiness, and gentle rolling ensures even texture. Sourdough and vinegar help the dough by relaxing the gluten, which results in a flakier, more tender crust.
Equipment for Sourdough Pie Crust Dough
Food processor or pastry blender
Piece of plastic wrap or plastic bag
9-inch pie plate
Bench scraper
Piece of parchment paper
Large bowl
Box cutter or cheese grater
Ingredients
- 2 ¼ cups (270g) chilled milled wheat flour (soft white wheat milled flour on pastry setting)
- ½ cup (100g) cold sourdough starter discard
- ¾ teaspoon (4.5 g) salt
- ¾ cup (170g) cold unsalted cubed butter (or grated)
- 1 teaspoon (5g) vinegar
- 1 teaspoon (4g) sugar
- 2-4 tablespoons ice cold water (to be gradually added--until you reach the right consistency)
Instructions for the Homemade Pie Crust Recipe
STEP 1: In a large mixing bowl, whisk together the milled whole wheat flour, salt, and sugar (if using).
STEP 2: Grate the unsalted butter or cube the butter and add it to the flour mixture. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
STEP 3: Mix in the sourdough discard (or active starter) and 1 tablespoons of water until combined. Use your hands to press the dough together and until there are no more bits of flour. If the dough is still dry you can add more water but only 1 tablespoon at a time until you reach the right consistency. The dough should be slightly crumbly but hold together when pressed. It should not be wet.
STEP 4: Divide the dough into two equal portions. Shape both into flat discs, wrap them individually in plastic wrap, and refrigerate for at least 2 hours (or overnight for a long fermentation--see tips) to allow the dough to rest and the flavors to develop.
STEP 5: After chilling, lightly flour your surface. Roll the pie dough out with a floured rolling pin to about ⅛ inch thick, large enough to fit into a 9-inch pie dish.
STEP 6: Use your rolling pin to roll the dough up to easily transfer the dough to the pie dish.
STEP 7: Carefully transfer the rolled dough to the pie dish.
STEP 8: Trim any excess dough around the edges and crimp the edges for a decorative finish. I prefer to use my fingers and thumb to create a beautiful ripple effect, but a fork pressed into the edge looks great too!
STEP 9: If your pie recipe requires a blind-baked crust, use a fork to poke holes in the bottom, line the crust with parchment paper, and fill with pie weights or dried beans. This is must! Otherwise your pie crust will shrink if you don't. Bake at 375°F for 15-20 minutes until lightly golden.
Fill and bake: If making a filled pie, add your filling and bake according to the instructions for your pie recipe.
Tips:
- I have found that milled wheat flour gives the pie crust a hearty, nutty flavor that pairs well with savory fillings like quiche or pot pies, as well as fruit pies. Feel free to add a bit more sugar or subtract it entirely based on whether you are doing a sweet or savory dish. Usually I add a teaspoon more of sugar for sweet pies.
- Letting the dough rest in the fridge for a longer period (12-24 hours) enhances the flavor, thanks to the sourdough starter.
- After placing the dough into the plastic wrap, lighty roll it out, so that it is a slightly thinner disk. I have found that this will make it easier to roll it out after taking it out of the fridge.
- If you prefer a more buttery, flaky crust, you can also substitute part of the butter with a little lard or vegetable shortening.
- If the pie crust needs to be baked a little longer after the specified time, place a piece of foil over it so that the edges don't get too brown.
This Milled Wheat Sourdough Pie Crust creates a wonderfully flavorful, rustic crust that’s perfect for any pie recipe such as: cherry pie, apple pie, pumpkin pie, strawberry pie, peach pie, or quiche!
Frequently Asked Questions About This Milled Wheat Sourdough Pie Crust
What’s the difference between this milled wheat sourdough pie crust and the one made with all-purpose flour?
The main difference comes down to flavor and texture. Freshly milled wheat flour gives this crust a rich, nutty taste and slightly heartier crumb, while the Sourdough Pie Crust made with all-purpose flour bakes up a bit lighter and more delicate. Both use sourdough starter for that signature tang and flakiness.
Can I use freshly ground flour right after milling?
Yes! Freshly milled flour works beautifully in this recipe. You can use it right away for maximum nutrition and flavor, or let it “rest” in an airtight container for 24 hours to allow the bran to soften and the flour to mellow slightly.
How can I make sure my crust stays flaky?
Keep your ingredients cold — especially the butter and sourdough starter. Avoid overworking the dough, and chill it again before rolling if it starts to warm up. Those small pockets of cold butter are what create the flaky layers when baked.
Does this crust work for both sweet and savory pies?
Absolutely. This sourdough pie crust pairs wonderfully with both. Try it with a fruit filling like Strawberry Pie with Fresh Strawberries for something light and summery, or with a quiche or pot pie for a cozy meal.
Can I freeze sourdough pie crust dough?
Yes — it freezes very well. Wrap the dough tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. When you’re ready to use it, let it thaw in the fridge overnight before rolling out.
How does sourdough affect the texture of the crust?
Definitely! While the Pennsylvania Dutch Funny Cake (A Vintage Recipe!) is traditionally made with a simple pastry crust, this sourdough version adds a wholesome twist that pairs beautifully with the chocolate and vanilla layers.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
More Delicious Sourdough Discard Recipes with Milled Wheat
Homemade Milled Wheat Sourdough Graham Crackers
Fresh Milled Whole Wheat Sourdough Discard Donuts
Homemade Sourdough Whole Wheat English Muffins
Perfect Milled Wheat Sourdough Pie Crust Recipe
Equipment
- Food processor or pastry blender
- Piece of plastic wrap or plastic bag
- 9-inch pie plate
- Bench scraper
- Piece of parchment paper
- Large bowl
- Box cutter or cheese grater
Ingredients
- 2 ¼ cups 270g chilled milled wheat flour (soft white wheat milled flour on pastry setting)
- ½ cup 100g cold sourdough starter discard
- ¾ teaspoon 4.5 g salt
- ¾ cup 170g cold unsalted cubed butter (or grated)
- 1 teaspoon 5g vinegar
- 1 teaspoon 4g sugar
- 2-4 tablespoons ice cold water (to be gradually added)
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the milled whole wheat flour, salt, and sugar (if using).
- Cut in the butter: Grate the unsalted butter or cube the butter and add it to the flour mixture. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
- Add sourdough starter and 1 tablespoons of ice cold water: Mix in the sourdough discard (or active starter) and 1 tablespoons of water until combined. Use your hands to press the dough together until there are no more bits of flour. If the dough is still dry you can add more water but only 1 tablespoon at a time until you reach the right consistency. The dough should be slightly crumbly but hold together when pressed. It should not be wet.
- Chill the dough: Divide the dough into two equal potions. Shape both into a flat discs, wrap them individually in plastic wrap, and refrigerate for at least 2 hours (or overnight for a long fermentation--see tips) to allow the dough to rest and the flavors to develop.
- Roll out the dough: After chilling, lightly flour your surface. Roll the pie dough out with a floured rolling pin to about ⅛ inch thick, large enough to fit into a 9-inch pie dish. Use your rolling pin to roll the dough up to easily transfer the dough to the pie dish.
- Transfer to pie dish: Carefully transfer the rolled dough to the pie dish. Trim any excess dough around the edges and crimp the edges for a decorative finish. I prefer to use my fingers and thumb to create a beautiful ripple effect, but a fork pressed into the edge looks great too!
- Blind bake (if necessary): If your pie recipe requires a blind-baked crust, use a fork to poke holes in the bottom, line the crust with parchment paper, and fill with pie weights or dried beans. This is a must! Otherwise the pie crust will shrink. Bake at 375°F for 15-20 minutes until lightly golden.
- Fill and bake: If making a filled pie, add your filling and bake according to the instructions for your pie recipe.
Notes
-
- I have found that milled wheat flour gives the pie crust a hearty, nutty flavor that pairs well with savory fillings like quiche or pot pies, as well as fruit pies. Feel free to add a bit more sugar or subtract it entirely based on whether you are doing a sweet or savory dish. Usually I add a teaspoon more of sugar for sweet pies.
-
- Letting the dough rest in the fridge for a longer period (12-24 hours) enhances the flavor, thanks to the sourdough starter.
-
- After placing the dough into the plastic wrap, lighty roll it out, so that it is a slightly thinner disk. I have found that this will make it easier to roll it out after taking it out of the fridge.
-
- If you prefer a more buttery, flaky crust, you can also substitute part of the butter with a little lard or vegetable shortening.
- If the pie crust needs to be baked a little longer after the specified time, place a piece of foil over it so that the edges don't get too brown.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
