Yes, this is the dough used for our Manna Tarts.
There is something so therapeutic about the sound of a grain mill running in the kitchen… Well at least when I have my headphones on. I am a firm believer that the best baked goods start with the quality of the grain. Whether I’m making a traditional Italian pastry or a hearty family pot pie, it all begins with the crust.
This recipe is my go-to for everything. It’s sugar-free, using monk fruit to keep it blood-sugar friendly without sacrificing that classic golden-brown finish. I love using soft white wheat berries for this because they yield a pastry flour texture that melts in your mouth – this recipe can also be made with all purpose flour; however, I would still recommend finding an organic unbleached flour.
Why Fresh-Milled Flour? When we mill our own flour, we keep the germ and the bran intact, meaning we aren’t just eating empty carbs—we’re getting real nutrients. In my home, food is always about more than just filling a plate; it’s about nourishing the people you love. This crust does exactly that.
The Secret to Flakiness The key to this recipe (and any good pie crust) is temperature. You want your grass-fed butter cold. I’m talking “just pulled out of the fridge” cold. When those little pockets of chilled butter hit the heat of the oven, they steam and expand, creating those beautiful, flaky layers we all crave.
This pie crust is a staple you’ll find yourself returning to season after season. It’s the same crust that’s used to make our Manna Tarts, but adding a homemade jam filling inside and topping with a tapioca glaze. We’ll cover those in another post.
The Perfect Flaky Pie Crust: Fresh-Milled & Sugar-Free
Recipe by
yields
2 crusts
Prep time
20 min
Cooking time
—
Calories
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This pie crust is a staple you’ll find yourself returning to season after season.
Ingredients
- 320g AP Flour (approx. 2.5 cups AP or 3 cups freshly milled soft white wheat)
- 2 tsp Monk fruit (with allulose)
- 1 tsp Sea salt
- 225g (1 cup) Unsalted grass-fed butter, chilled and cubed
- 350g (1.5 cups) Ice water, plus more as needed
Directions
- Mix the Dry Ingredients: In a large bowl, whisk together your flour (freshly milled or AP), monk fruit, and sea salt. If you are milling your own soft white wheat berries, ensure the flour has cooled slightly before adding the butter.
- Cut in the Butter: Add the chilled, cubed grass-fed butter to the flour. Use a pastry cutter or two forks to work the butter in until you have pea-sized chunks. *Pro-tip: Don’t over-mix; those visible bits of butter create the steam pockets for a flaky crust.
- Hydrate the Dough: Slowly add the ice water. Start with about half and gently toss the flour with a spatula. Continue adding water until the dough just begins to clump together. It should feel hydrated but not sticky or “muddy.”
- The Chill: Divide the dough into two discs. Wrap them tightly and refrigerate for at least 1 hour. This is crucial for fresh-milled flour to fully hydrate and for the butter to firm back up.
- Roll and Bake: When you’re ready to bake, roll out the dough on a floured surface to about 1/8 inch thickness. Fit into your pie dish and follow your specific pie recipe instructions for baking temperatures.
Notes
I always recommend weighing your flour. Fresh-milled flour is much fluffier than store-bought, so 320g is your magic number for the perfect consistency. Because we aren’t using preservatives, these crusts are best used within 2–3 days. They also freeze beautifully before baking!
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