Sourdough pie crust with freshly milled whole grain is flaky, flavorful, and naturally fermented for better digestion. This is our new favorite whole grain sourdough pie crust for the many sweet and savory pies to come this season.
Make the perfect homemade pie crust with this freshly milled sourdough recipe—flaky, flavorful, and naturally fermented for better digestion. A wholesome, from-scratch option for all your favorite pies, made with freshly ground whole wheat flour and sourdough starter.
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Pie Season Came Early this Year!
Because I’m having a baby this summer, I feel myself starting to bake pies a little earlier than normal.
I also can’t help it when fresh strawberries (the first berry to pop up each year in our area) become available at our local farms!
And with a new grain mill in hand, I couldn’t wait to convert my sourdough pie crust recipe to freshly milled whole grain.
There’s something so satisfying about working with whole grains straight from the mill. Rich, flavorful, and packed with nutrition. The dough comes together beautifully and I love serving this flaky goodness to my family all summer and fall long.
I have the Nutrimill grain mill, and really love it! We get our wheat berries from Azure standard.
Why We Love This Whole Grain Sourdough Pie Crust
Freshly ground flour makes for a great pie crust recipe. Whole grain, freshly milled flour contains much higher amounts of vitamins and nutrients than store bought all-purpose pies. And, with the adding gut-healthy benefits from the sourdough starter during long fermentation, this is a nourishing pie crust dough you do not need to feel guilty about eating!
This is a healthy holiday pie crust alternative. We don’t just make pies during Thanksgiving or Christmas anymore. With this whole grain pie crust, you can put just about any berry combination inside and it’s great whether it’s a simple dinner party or just a weeknight dessert.
This is the best sourdough pie crust for sweet and savory pies because it contains all the parts of the whole grain – the bran, endosperm, and germ. This gives the pie a more nutty and flavor taste and texture which we really enjoy!
Sourdough baking from scratch is something I really just enjoy. This sourdough starter pie crust recipe using freshly milled grain, but you can also use traditional all purpose flour like I do in this sourdough pie crust recipe. Or, try an einkorn flour pie crust for a healthier alternative!
You may use hard white or red wheat berries in this recipe. We prefer hard white for most recipes but both will provide great flavor, texture, and high nutrient content for your whole grain dessert crust!
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Tips for Making Freshly Milled Sourdough Pie Crust
Make this easy pie crust with sourdough discard for a last minute dessert, or use fed, active starter and let it long ferment. Either option works fine!
I like to mix regular all purpose flour with freshly milled flour for this pie crust recipe. I find this makes the best pie crust using sourdough starter and whole wheat. For a 100% whole wheat version, simply use 1 1/3 cup wheat berries instead of the 1 cup listed in the recipe.
Shred your butter with a cheese grater when it is cold straight out of the fridge or freezer. I find this method is easier and integrates in the dough better than the cutting in the cubes method.
Use this pie crust to make a from scratch pie. Our favorites are apple, blackberry, strawberry, or pumpkin pie.
This sourdough crust with freshly milled flour recipe yields to pie crusts, perfect for one top and one bottom pie crust. But if you’re making something like a pumpkin pie (without a top layer), then you can freeze the other half of the dough and use it another time!
More Freshly Milled Whole Grain Recipes from the Homestead
Freshly Milled Buttermilk Honey Biscuits
Sourdough Bagels with Freshly Milled Flour
Freshly Milled Sourdough Pizza
Freshly Milled Sourdough Buttermilk Pancakes
Sourdough Dinner Rolls with Freshly Milled Flour
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
Tools Needed
Large bowl
Measuring cups and spoons
Cheese grater
Pie Dish
Rolling pin
Whole Wheat Sourdough Pie Crust Ingredients
3/4 cup sourdough starter
1 cup hard white or red wheat berries (about 1 1/4 cup freshly ground flour)
1/2 cup regular all purpose flour
1 tsp salt
3-4 tbsp wild honey
16 tbsp (two sticks) butter, cold or frozen, shredded with a cheese grater
5-6 tbsp ice cold water
Extra flour for rolling out the dough
Other:
1 egg (for pie crust egg wash)
How to Make Pie Crust with Sourdough Starter and Freshly Milled Flour
In a large bowl, add all of the pie crust ingredients. Combine with your hands until a consistent dough is formed.
Divide the dough in two and wrap each one in BPA-free plastic. You can freeze one for later if your pie doesn’t need a top crust!
Place in the fridge and let it sit for at least 1 hour. For long fermentation benefits, let it sit overnight.
When you’re ready to make the pie, take the dough out of the fridge. One at a time on a clean, cold, and floured work surface, roll the pie crust out with a rolling pin. Add as much flour as you need so the dough doesn’t stick, flipping it over every 10 seconds or so.
Bake according to pie instructions. I like to do a lattice crust (instructions below) and paint it with egg wash before baking. Usually I bake at 350 degrees F for 50-60 minutes (or a blind bake), depending on the pie. Enjoy your sourdough pie crust with freshly milled flour!
HOW TO MAKE A LATTICE PIE CRUST
One of my favorite pie crust toppings is a lattice pie crust, which looks beautiful and isn’t too hard to pull off.
Simply roll one of the pie crust doughs out into a thick rectangle. Use a knife to trim the sides so you have straight edges.
Use a knife to slice 6-8 long slices of dough. Some slices can be longer than others.
Place slices one by one, in the same direction, over your pie leaving about a 1/2 inch gap between slices.
Be sure to put shorter dough slices on the edge, and save the longer slices for the center of the pie.
Gently peel back every other slice of dough. Then place another slice of dough perpendicular to the ones you already placed, and peel the dough slices back on top of it.
Then peel the other dough slices back, every other one, so that now you’re peeling the slices that you didn’t peel in the last step. Add another perpendicular slice of dough, and return the slices back to their original spot.
Repeat this process until all perpendicular slices have been placed.
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More from-Scratch Dessert Recipes from the Homestead
Freshly Milled Carrot Cake Cupcakes
Einkorn Brown Butter Chocolate Chip Cookies
Kefir Popsicles with Fresh Strawberries
Sourdough Pie Crust with Freshly Milled Whole Grain
Sourdough pie crust with freshly milled whole grain is flaky, flavorful, and naturally fermented for better digestion. This is our new favorite whole grain sourdough pie crust for the many sweet and savory pies to come this season.
Ingredients
- 3/4 cup sourdough starter
- 1 cup hard white or red wheat berries (about 1 1/4 cup freshly ground flour)
- 1/2 cup regular all purpose flour
- 1 tsp salt
- 3-4 tbsp wild honey
- 16 tbsp (two sticks) butter, cold or frozen, shredded with a cheese grater
- 5-6 tbsp ice cold water
- Extra flour for rolling out the dough
Other:
- 1 egg (for pie crust egg wash)
Instructions
- In a large bowl, add all of the pie crust ingredients. Combine with your hands until a consistent dough is formed.
- Divide the dough in two and wrap each one in BPA-free plastic. You can freeze one for later if your pie doesn’t need a top crust!
- Place in the fridge and let it sit for at least 1 hour. For long fermentation benefits, let it sit overnight.
- When you’re ready to make the pie, take the dough out of the fridge. One at a time on a clean, cold, and floured work surface, roll the pie crust out with a rolling pin. Add as much flour as you need so the dough doesn’t stick, flipping it over every 10 seconds or so.
- Bake according to pie instructions. I like to do a lattice crust (instructions below) and paint it with egg wash before baking. Usually I bake at 350 degrees F for 50-60 minutes (or a blind bake), depending on the pie. Enjoy your sourdough pie crust with freshly milled flour!
HOW TO MAKE A LATTICE PIE CRUST
- One of my favorite pie crust toppings is a lattice pie crust, which looks beautiful and isn’t too hard to pull off.
- Simply roll one of the pie crust doughs out into a thick rectangle. Use a knife to trim the sides so you have straight edges.
- Use a knife to slice 6-8 long slices of dough. Some slices can be longer than others.
- Place slices one by one, in the same direction, over your pie leaving about a 1/2 inch gap between slices. Be sure to put shorter dough slices on the edge, and save the longer slices for the center of the pie.
- Gently peel back every other slice of dough. Then place another slice of dough perpendicular to the ones you already placed, and peel the dough slices back on top of it.
- Then peel the other dough slices back, every other one, so that now you’re peeling the slices that you didn’t peel in the last step. Add another perpendicular slice of dough, and return the slices back to their original spot.
- Repeat this process until all perpendicular slices have been placed.
Notes
You do not need to long ferment! You can whip this up quickly using sourdough discard and baking it right away instead of letting it sit overnight.
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