Desserts
This flaky pie crust recipe using Bob's Red Mill 1:1 baking flour delivers restaurant-quality results without a single tablespoon of shortening. After years of perfecting pie crusts—including many failed attempts—I finally cracked the code with this simple, foolproof method that works every time.
The secret lies in proper chilling and gentle handling, which transforms this flour blend into layers so tender they'll make you question why you ever bought pre-made crusts.
The beauty of this recipe is its adaptability—whether you're baking a classic apple pie or a savory chicken pot pie, the same crust delivers that signature flaky texture.
Bob's Red Mill 1:1 flour handles just like all-purpose but with a slight density that requires a few adjustments: extra chilling time and careful rolling to avoid tearing. I've tested this crust dozens of times with home cooks of all skill levels, and the results speak for themselves.
What makes this crust truly special is how it behaves in the oven: crisp edges, delicate layers, and a golden-brown hue that signals perfection. The flour's unique composition creates a structure that holds up beautifully, even with wet fillings like berry compotes or creamy custards.
No more soggy bottoms or tough exteriors—just consistently delicious results that'll have you making crust from scratch for every pie.
Ready to elevate your baking game? This recipe builds confidence in home cooks while delivering professional-level quality. The best part? You'll never need to buy store-bought crust again. Let's get started with the ingredients and techniques that make this crust a game-changer for your kitchen.
Ingredients for pie crust recipe using bob's red mill 1 to 1
Seven simple ingredients transform Bob's Red Mill 1:1 flour into a flaky masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1:1 Baking Flour 🌾 | 2 ½ cups | Plus 2 tbsp for dusting |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into 1/2-inch cubes |
| Ice Water 💧 | ½ cup | Chilled overnight in freezer |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| White Vinegar 🍶 | 1 tsp | For tenderization |
| Granulated Sugar 🍚 | 1 tbsp | For golden crust |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting rolling pin |
Bob's Red Mill 1:1 flour is a game-changer—it mimics all-purpose but needs extra love. Grab the bagged version (not bulk bins) for consistent results. The butter? European-style works best—higher fat content for those perfect layers. Keep everything cold—freeze your water overnight and chill the flour for 30 minutes before mixing. I always buy my butter from Whole Foods or Costco—they carry the good stuff with higher fat percentages. The vinegar might seem odd, but it tenderizes the crust beautifully, making it crisp yet tender.
No vinegar? Lemon juice at the same amount works too. Short on butter? Coconut oil chilled until solid is a decent swap, but expect slightly less flakiness. The sugar is optional but gives that perfect golden hue—skip it for savory pies. If you're making a double crust, double the recipe and keep everything extra cold. The flour dusting is crucial—use the extra 2 tbsp for dusting the work surface and rolling pin to prevent sticking. And for the love of pie, don't skip the chilling steps—this isn't a place to rush.
This dough keeps for 3 days in the fridge wrapped tightly in plastic. For longer storage, freeze shaped crusts for up to 3 months—just thaw overnight in the fridge before baking. The key to perfect pie crust is patience: let the dough rest between rolling and filling. I always make my crusts the night before and bake them blind first thing in the morning—cold dough prevents shrinking. Store any scraps in an airtight container for up to 2 days, or freeze for future pie emergencies.
Why You'll Love This Recipe
- A bag of Bob’s Red Mill 1: 1 lasts forever, and you’re using way less butter than store-bought crusts. I save $5 every time, and the leftovers? Freeze them for months. (Yes, even on a Tuesday night.)
- No-Fail First Try: I’ve ruined pie crusts before—this one actually works the first time. The Bob’s Red Mill 1:1 flour handles like a dream, and the cold butter cuts in smoothly (no greasy mess). Honestly, I’ve made it three times in a row without a single crack.
- Buttery Crisp Edge: That white vinegar splash? It’s the secret. The crust gets a golden, shatteringly crisp rim while staying tender inside—like a bakery’s but without the fuss. My husband steals slices before they even cool.
- Weeknight or Holiday: Same dough, endless uses. Hand pies for lunchboxes, pot pie for dinner, or a classic apple pie for company. Between us, I’ve even made mini tart shells for dessert—no one guessed they were the same crust.
Step-by-step instructions for perfect flaky pie crust
Here's how to build layers of buttery perfection without any shortening.
Combine Dry Ingredients for Optimal Texture
In a large bowl, whisk together the 2.5 cups Bob's Red Mill 1:1 Baking Flour, 0.5 tsp Diamond Crystal Kosher Salt, 1 tbsp Granulated Sugar, and 1 tbsp All-Purpose Flour. The sugar will help create that beautiful golden crust, while the all-purpose flour adds just enough structure to prevent cracking. I like to use a whisk here to break up any flour clumps completely—this ensures even distribution throughout the dough.
This flour blend is key for flakiness. The 1:1 baking flour mimics all-purpose in texture while maintaining the moisture balance we need. Don't skip the whisking—those tiny lumps can create tough spots in your crust. Once combined, set the bowl aside for now, but keep it nearby so we can work quickly.
Cut Cold Butter into the Flour Mixture
Add the 1 cup Cold Unsalted Butter, cut into ½-inch cubes, to the flour mixture. Using your fingers, quickly work the butter cubes into the flour until each piece is coated. The butter should remain cold and pea-sized—this is crucial for those signature flaky layers. I press down gently on the butter pieces during the first minute to help distribute them evenly.
Here's the thing—if your butter starts to melt, pop the bowl into the freezer for 5-10 minutes to firm it up again. You're aiming for a mixture that resembles coarse crumbs with cold butter pebbles throughout. This texture is what creates those beautiful, delicate layers when baked. Don't overwork the mixture—just until everything is combined and the butter is evenly distributed.
Add Wet Ingredients and Form the Dough
In a separate small bowl, combine the 0.5 cup Ice Water (it should be very cold), 1 tsp White Vinegar, and 1 tbsp Granulated Sugar. The vinegar acts as a tenderizer, preventing the crust from becoming tough. Pour this mixture over the flour-butter combination and use a fork to gently stir until the dough just comes together.
At this stage, the dough will look shaggy and uneven—that's normal. You're not trying to create a smooth ball yet. Instead, you want to form a rough, crumbly mass that holds together when pressed. If the dough seems too dry, add 1 teaspoon of ice water at a time until it just holds together when pressed. Too much liquid will make the crust tough, so err on the side of slightly dry rather than too wet.
Chill the Dough for Maximum Flakiness
Divide the dough into two equal discs (about 6-7 ounces each) and flatten them into 6-inch rounds. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is non-negotiable—it firms up the butter, preventing it from melting during rolling and baking, which is what creates those beautiful flaky layers.
I know it's tempting to skip this step, but don't. The longer you chill, the better the results. The cold temperature also helps the gluten relax, making the dough easier to roll out. If you're in a hurry, you can chill the dough in the freezer for 20-30 minutes, but I find the refrigerator gives the best texture. Once chilled, your dough is ready to roll out to perfection.
Pro Tips For Making Pie Crust Recipe Using Bob'S Red Mill 1 To 1
- Cut Butter in Chunks: Cut the unsalted butter into ½-inch cubes—small enough to distribute evenly, but not so fine it melts too fast during mixing. I learned this the hard way when my dough turned greasy and unmanageable because I used pre-sliced butter straight from the package.
- Use Ice Water Like a Pro: Fill a glass with ice cubes and cold water, then use a squeeze bottle to add the water gradually—it stays colder longer and mixes more predictably than pouring straight from the tap. This keeps the dough from getting gummy, especially when using Bob’s Red Mill flour, which absorbs moisture differently than all-purpose.
- Skip the Overmixing: Mix just until the dough clumps together—no more than 10-12 turns with a fork or your hands. Overworking it develops gluten, which makes the crust tough instead of flaky. I used to think more mixing = better texture, but now I know better.
- Add Vinegar Last: Spritz the flour with white vinegar after mixing the butter and water—this prevents the dough from tightening up too soon. A light spray (about 1 teaspoon) keeps it tender without making it taste sour. Trust me, your crust will thank you.
Serving suggestions for this pie crust recipe using bob's red mill 1 to 1
Sweet Pie Pairings
Classic apple pie is the obvious choice, but this crust shines with berry compotes like blueberry or raspberry—just spread 2 cups fresh berries mixed with 2 tbsp cornstarch and 1 tbsp lemon juice.
For a Southern favorite, try peach cobbler with a lattice top, or make a caramel apple pie by drizzling ½ cup salted caramel sauce over sliced apples.
I once made a chocolate cream pie with this crust, and it was so rich and flaky it became my go-to dessert for dinner parties. 🍏
Savory Pie Options
For hearty meals, this crust handles savory fillings beautifully—try a chicken pot pie with creamy mushroom sauce or a spinach and feta tart. I love making sausage and kale pie by layering cooked Italian sausage, sautéed kale, and caramelized onions.
For a lighter option, a leek and Gruyère pie with a touch of cream is pure comfort food. The crust stays crisp even with wet fillings, so don't be afraid to experiment with your favorite savory combos. 🧀
Garnish Like a Pro
Finish sweet pies with a lattice crust> for that bakery-style look—cut strips of dough and weave them over the filling. For a rustic touch, brush the baked crust with egg wash> (1 egg + 1 tbsp water) and sprinkle with turbinado sugar> for extra crunch.
On savory pies, a sprinkle of fresh thyme> or coarsely ground black pepper> adds a sophisticated finish. I always garnish with flaky sea salt> (like Maldon) right before serving—it elevates every bite. ✨
Make-Ahead Serving Tips
Assemble pies the night before and bake them first thing in the morning—the crust will be perfectly crisp. For potlucks, bake the crust blind (pre-baked), then fill and bake at the event.
Store unbaked pies in the fridge for up to 24 hours> or freeze filled pies (unbaked) for 2 months>. When reheating slices, warm in a 350°F oven> for 5-7 minutes> to restore crispness.
I always pack extra crust scraps in a ziplock bag> for last-minute pie emergencies. 💫
Plating for Maximum Appeal
Serve sweet pies warm with a scoop of vanilla bean ice cream> or a dollop of whipped cream>. For savory pies, pair with a simple arugula salad> dressed with balsamic vinaigrette.
Cut wedges with a sharp chef's knife> (like my Victorinox 8-inch>) for clean slices. To impress guests, dust plates with powdered sugar> or a pinch of smoked paprika> before serving. The golden, flaky crust looks stunning on any plate—it's the star of the show! 🍽️
Nutrition facts
Frequently asked questions
Why does Bob's Red Mill 1:1 flour need extra chilling time?
The 1:1 baking flour has a slightly different protein structure than all-purpose flour, which means it absorbs moisture differently. The extra 1-2 hour chilling helps firm up the butter and prevents the dough from becoming too sticky during rolling. This is especially important for creating those signature flaky layers—without proper chilling, the butter melts too quickly and creates a tough crust instead.
Can I substitute coconut oil for butter in this recipe?
You can try, but expect slightly less flakiness. Use 1 cup solid coconut oil (chilled until firm) and reduce the ice water by 1 tablespoon since coconut oil contains moisture. The texture will be more tender than buttery but still delicious. For best results, stick with butter—its fat content creates those perfect layers that coconut oil can't quite match.
How do I fix a cracked or torn pie crust?
Don't panic! Simply press extra dough scraps over the cracks and crimp the edges to seal. For a seamless look, use a fork to create a decorative pattern along the edges. If the crust tears during filling, patch it with a small piece of dough and press gently. The key is to work quickly—keep everything cold and handle the dough as little as possible to prevent further damage.
Will this crust work for deep-dish pies?
This recipe is perfect for traditional pies, but for deep-dish (like Chicago-style), you'll need to adjust the technique. Roll out one disk for the bottom and use the second for a thicker top crust. Chill the assembled pie for 30 minutes before baking, and consider pre-baking the bottom crust (blind bake) to prevent a soggy bottom. The flakiness will still shine through, just in a deeper format!
Can I make this crust gluten-free?
Bob's Red Mill 1:1 is already a gluten-free flour blend, but for best results, use their dedicated gluten-free baking flour instead. The texture will be slightly different—expect a more tender crust rather than flaky. Keep all ingredients cold and handle the dough gently to maintain structure. Always check labels as some Bob's Red Mill products may contain trace gluten.