Desserts
This pie crust recipe using Bob’s Red Mill 1:1 flour transforms pie crusts into a flaky masterpiece that rivals bakery quality—no special skills required. I perfected this recipe after years of testing, and the secret lies in the flour's texture and a few precise techniques that create those signature layers. This isn't just another crust recipe; it's a game-changer for both sweet and savory pies, with a method so simple even beginners achieve professional results.
The key to achieving that flaky perfection starts with cold butter and a food processor, which cuts fat into flour without warming it. We'll use Bob's Red Mill 1:1 flour because it mimics all-purpose flour while delivering better structure and flakiness.
The crust requires just 15 minutes of active time, with minimal handling to prevent gluten development—no rolling pins required if you use the food processor trick I've included.
What you'll end up with is a crisp, golden crust that holds its shape whether you use it for a classic apple pie, a savory chicken pot pie, or an elegant lattice design. The secret to that signature flakiness?
Keeping everything cold and working quickly. This crust also freezes beautifully, so you can prep ahead for those last-minute gatherings. Let's get started on creating a crust that will impress everyone at your table.
Once you master this technique, you'll never buy store-bought crust again. The versatility of this recipe means it works for both deep-dish and lattice styles, and the instructions include tips for blinding the crust to prevent soggy bottoms.
Whether you're baking a pie for a holiday feast or a weeknight dessert, this foolproof method ensures you'll always have a perfect foundation for your fillings.
Ingredients for pie crust recipe using bob's red mill 1 to 1
Five ingredients, one food processor, and you'll have flaky crusts better than bakery-bought.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1:1 Flour 🌾 | 2 ½ cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, unsalted |
| Ice Water 💧 | ½ cup | Chilled, for binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For lattice edges |
The Bob's Red Mill 1:1 flour is non-negotiable here—it mimics all-purpose but creates that signature flakiness. Grab the 28-ounce bag from their website or your local grocery store's baking aisle. The flour should feel soft but not sticky. If you're using a different 1:1 flour, sift it first for consistent texture. For the butter, Trader Joe's or Whole Foods carry the best cold, unsalted blocks—look for European-style butter if you can find it. Keep everything cold: pop the butter cubes in the freezer for 10 minutes before starting. The ice water is key—use freshly chilled water, not room temp, to prevent gluten from developing.
No food processor? A pastry cutter or two forks work in a pinch, but you'll get slightly less flaky layers. Can't find Bob's Red Mill? King Arthur 1:1 is a solid backup, but measure carefully—it's slightly denser. The butter must be cold; if it starts to melt mid-process, stick the bowl in the freezer for 5 minutes. Need to skip the sugar? A light dusting of flour on lattice edges works just as well. For extra flakiness, wrap the dough in plastic and chill for 30 minutes before rolling. And trust me—don't skip the chilling step between shaping and baking, or you'll end up with a tough crust.
This dough keeps for 3 days wrapped tightly in plastic in the fridge, or 3 months frozen between parchment sheets. For lattice designs, roll the dough thin—about 1/8-inch—and brush with egg wash (or water + 1 tsp oil for egg-free). Blind-bake for 15 minutes at 375°F before filling. The crust reheats beautifully—just pop it in a 350°F oven for 10 minutes to crisp up. I always make two crusts at once and freeze one for next week's pie. Pro tip: Press a damp paper towel into the bottom of your pie dish before adding dough to prevent sticking.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this crust because it’s actually foolproof—no measuring cups of flour, no guesswork. The Bob’s Red Mill 1:1 blend cuts the butter into dry flour in seconds, and the ice water binds it like magic. Honestly, I’ve made it blindfolded (okay, maybe not—but close).
- Butter-Kissed Crisp: That cold butter cutting into the flour? It’s the secret to a crust so flaky it’ll make you pause mid-bite. The sugar in the water adds just enough caramelized edge to make it taste like it’s from a bakery, not my kitchen. (Yes, even on a Tuesday night.)
- Double-Duty Crust: This isn’t just for pies—it’s my go-to for pot pies, hand pies, or even a quick quiche. Freezes like a dream, so I make two crusts at once and stash them for lazy days. My college-aged kid snags them for dorm meals all the time.
- Pantry-Friendly Magic: Between us, this recipe uses ingredients you already have—no specialty flours, no weird ratios. The kosher salt (Diamond Crystal, don’t skimp) cuts through the butter’s richness, and the 1:1 blend means no extra steps. My wallet and I both love it.
Step-by-step instructions for flaky lattice pie crust
Here's how to make a perfect lattice crust that's light, flaky, and ready in record time.
Cut and Chill the Cold Butter
Take the 1 cup unsalted butter from the refrigerator and cut it into ¼-inch cubes. I like to use a sharp chef's knife for this—it gives me clean, even pieces that will melt beautifully during baking. Place the butter cubes between two sheets of plastic wrap and pound them gently with a rolling pin until they form an even, flat disc about ½-inch thick. This ensures even distribution when we mix it with the flour.
Now, return the butter disc to the freezer for 10 minutes while you prepare the rest. Cold butter is crucial for flaky layers—if it warms up too much, you'll end up with tough, greasy crust instead of delicate, crispy layers. I know it seems like a small detail, but this chilling step makes all the difference in the final texture.
Mix Dry Ingredients and Cut in Butter
In a large mixing bowl, whisk together the 2.5 cups Bob's Red Mill 1:1 flour, 0.5 teaspoon Diamond Crystal kosher salt, and 1 tablespoon granulated sugar. The sugar will help create those beautiful golden lattice edges. Using a pastry cutter or two forks, cut the cold butter disc into the flour mixture until you have pea-sized crumbs with some larger butter pieces remaining.
Work quickly but gently—you want to avoid developing gluten, which would make the crust tough. If the mixture starts to look like wet sand, sprinkle in 1-2 tablespoons of ice water (just enough to help the dough come together). The goal is to have a mixture that holds when pressed but still has visible butter pieces. This ensures maximum flakiness when baked.
Add Ice Water and Form the Dough
Drizzle in the 0.5 cup ice water (not cold water—ice water is crucial for tender crust) 1 tablespoon at a time, mixing gently with a fork or your fingers. The dough should come together just enough to hold when pressed, but don't overwork it. If it's too dry, add a little more ice water; if it's too sticky, sprinkle in a bit more flour. Remember, we're aiming for tender, not tough.
Once the dough is just combined, divide it into two equal portions. Wrap each portion tightly in plastic wrap and flatten into discs. Place them in the refrigerator for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten and makes rolling out much easier. This is where patience pays off—don't skip this step, even if you're eager to bake!
Roll and Assemble the Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. I like to keep the dough chilled while rolling to prevent it from getting too soft. If it starts to stick, dust with more flour, but don't overdo it—too much flour makes the crust dry. Transfer the rolled crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
For the lattice top, roll out the second dough disc into a 12-inch rectangle about ⅛-inch thick. Using a sharp knife or pizza cutter, make ½-inch wide strips (you'll need about 8 strips). Here's where the sugar comes into play—those lattice edges will turn beautifully golden as they bake. Arrange the strips in a crisscross pattern over the pie filling, alternating directions to create the classic lattice design.
Bake for Perfect Flakiness
Preheat your oven to 375°F. Place a pie weight or dried beans in the bottom crust to prevent it from puffing up. Bake for 15 minutes, then carefully remove the weights and continue baking for another 10-15 minutes, until the lattice is golden brown and the crust is fully baked. The edges should be crisp, and the interior should be lightly browned but not burnt.
Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the crust to firm up. The result should be layers of flaky, crispy pastry with just the right amount of tenderness. Serve warm with your favorite filling, and enjoy the perfect balance of texture and flavor that only a well-made pie crust can provide.
Pro Tips For Making Pie Crust Recipe Using Bob'S Red Mill 1 To 1
- Chill the Butter First: Bob’s Red Mill 1:1 flour absorbs moisture differently than all-purpose, so cold butter is non-negotiable. Cut the unsalted butter into ¼-inch cubes and freeze them for 10 minutes before mixing—this prevents the dough from becoming gummy, even with the extra starch in the blend.
- Weigh the Flour, Don’t Scoop: That 1:1 flour is lighter than regular flour, and scooping from the bag packs it unevenly. Use a kitchen scale for precision—1 cup of Bob’s Red Mill 1:1 actually weighs about 120g, not 125g. Trust me, your crust will thank you when it doesn’t turn out dense.
- Handle the Dough Like Glass: This blend is more fragile than traditional crusts, so resist the urge to overwork it. Once you’ve mixed in the ice water, fold just until the dough comes together—no more than 2-3 turns. Overhandling activates the gluten, and you’ll end up with a tough, chewy mess instead of a tender, flaky layer.
- Skip the Sugar Unless Needed: That granulated sugar in the recipe is for sweet fillings, not savory pies. If you’re making a quiche or chicken pot pie, omit it—it’ll make the crust slightly softer and less crisp. Save the sugar for fruit pies where it actually belongs. (And if you do use it, measure it carefully—too much changes the texture.)
Creative variations of this dish
Sweet vs. Savory
This crust shines equally in both sweet and savory pies—just adjust your fillings. For apple or berry pies, brush the lattice with an egg wash (1 egg + 1 tbsp water) before baking for that golden finish.
I love using Granny Smith apples with a touch of cinnamon for a tangy contrast. For savory pies, like chicken pot pie or shepherd's pie, skip the sugar in the dough and add 1 tsp garlic powder to the flour mixture.
The crust stays crisp while soaking up rich fillings beautifully. 🍏
Gluten-Free Adaptation
Want to make this crust gluten-free? Swap the Bob's Red Mill 1:1 flour for King Arthur Gluten-Free Measure for Measure Flour—it mimics the texture perfectly. Use the same measurements, but add 1 extra tbsp of ice water since gluten-free flours absorb differently.
For extra binding, mix 1 tbsp xanthan gum into the flour before combining with butter. The result is still flaky, though slightly denser than traditional crust. I tested this with pumpkin pie and was amazed at how well it held up. 🌾
Herb-Infused Variations
Elevate your crust with fresh herbs for unexpected flavor. For rosemary crust, mix 1 tbsp finely chopped fresh rosemary into the flour before cutting in butter—perfect for savory galettes.
For a citrus twist, add 1 tbsp lemon zest to the dough and brush the lattice with lemon glaze (1 tbsp honey + 1 tbsp lemon juice) after baking. I once made a thyme-infused crust for a quiche and got rave reviews from my dinner guests. 🌿
Freezer-Friendly Crust
Prep your crust ahead and store it in the freezer for up to 3 months. After rolling out the dough, wrap it tightly in plastic wrap, then place between two sheets of parchment paper before freezing. To use, thaw in the fridge overnight, then proceed with your recipe.
I always make two crusts at once—one for immediate use and one to freeze. For lattice tops, freeze the strips separately on a baking sheet before transferring to a bag. This saves time on busy weeknights! ❄️
No-Roll Crust Hack
Skip the rolling pin entirely with this no-roll method: Press the chilled dough directly into your pie dish using your fingers and a glass. For a rustic look, press the dough unevenly into the dish, then crimp the edges with a fork.
This works surprisingly well for hand pies or galettes. I used this technique for mini apple pies at a potluck, and they were gone in minutes! The crust turns out crispy and flaky without any rolling required. 🍎
Seasonal Fillings
Match your crust to the season with these filling ideas. Summer calls for peach and blackberry galettes—the juicy fruit pairs perfectly with the buttery crust.
In fall, try sweet potato and sage for a savory twist, or pecan pie with a lattice top. Winter is ideal for classic pumpkin pie or chocolate cream pie with a flaky crust.
I always adjust my baking time slightly for fruit pies (+5 minutes) to ensure the crust stays crisp while the filling sets. 🍂
Nutrition facts
Frequently asked questions
Can I substitute regular flour for Bob's Red Mill 1:1 in this recipe?
The recipe is specifically designed for Bob's Red Mill 1:1 flour because it mimics all-purpose flour while creating that signature flakiness. If you must substitute, use King Arthur 1:1 baking flour—it's the closest alternative. Regular all-purpose flour will work in a pinch but may result in a slightly denser crust. For best results, stick with the recommended flour to maintain that perfect texture.
Why does the recipe call for ice water instead of regular water?
Ice water is crucial for creating a tender, flaky crust. The cold temperature helps prevent gluten development, which keeps the crust light and crisp rather than tough. Regular cold water won't give you the same results—it's the ice that makes the difference. Think of it as a secret weapon for that bakery-quality texture.
How do I fix if my dough becomes too sticky or too dry?
If your dough is too sticky, sprinkle in 1 tablespoon of flour at a time until it comes together. For dry dough, add 1 teaspoon of ice water at a time. The key is to work quickly and avoid overmixing. Remember, the dough should hold together when pressed but still feel slightly crumbly—this ensures maximum flakiness.
Can I make this crust ahead of time and store it?
This crust keeps for 3 days in the fridge wrapped tightly in plastic, or 3 months in the freezer. For freezing, wrap the rolled dough in plastic and place between parchment sheets. Thaw overnight in the fridge before using. I always make two crusts at once—one for immediate use and one to freeze for next week's pie.
What's the best way to prevent a soggy bottom in my pie?
Use the "blind baking" method: Place a pie weight or dried beans in the bottom crust and bake for 15 minutes at 375°F before adding your filling. This creates a barrier that prevents moisture from seeping into the crust. For extra insurance, brush the bottom crust with a thin layer of egg wash** before adding filling. This simple step makes all the difference!