Desserts
This Bob's Red Mill pastry flour pie crust delivers the golden flakes and perfectly crisp texture that separates homemade from store-bought. After testing countless variations, I discovered this blend creates a tender yet sturdy crust with just the right balance of fat and liquid—no shortcuts needed.
The secret lies in proper chilling times and gentle handling to prevent shrinking or cracking during baking.
What sets this recipe apart is its versatility—whether you're making a classic apple pie, savory quiche, or deep-dish pecan tart, the crust holds its shape while developing that signature flaky, buttery aroma.
We'll use a 50/50 butter-shortening blend for optimal texture, though I'll show you how to adapt for all-butter or all-shortening preferences. The key technique? Working quickly but carefully when rolling to avoid warming the dough.
By the time you're done, you'll have a crust that's crisp enough to hold its own yet tender enough to melt in your mouth with the first bite of filling. The Bob's Red Mill pastry flour adds a subtle nutty depth that complements both sweet and savory fillings beautifully.
This isn't just a crust—it's the foundation that makes every pie unforgettable.
Ready to master this foolproof method? We'll cover proper chilling techniques, blind-baking secrets, and how to handle the dough without stress. Let's build a crust that will have everyone asking for your recipe—no baking degree required.
Ingredients for bob's red mill pastry flour pie crust
Gather these precise ingredients for Bob's Red Mill pastry flour's signature golden flakes and crisp perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill Pastry Flour 🌾 | 2 ½ cups | Plus 2 tbsp for dusting work surface |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Vegetable Shortening 🧈 | 1 cup | Crisco or generic brand |
| Ice Water 💧 | ½ cup | Plus 1 tbsp extra if needed |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For tenderizing flour |
| Large Egg Yolks 🥚 | 1 whole | For binding |
| White Vinegar 🍶 | 1 tsp | For extra tenderness |
| Pastry Brush 🎨 | 1 whole | For egg wash |
| Pie Weights or Dried Beans 🥫 | 1 cup | For blind baking |
| Cornmeal or Flour 🌾 | ½ cup | For dusting pie dish |
The Bob's Red Mill pastry flour is non-negotiable here—its higher protein content creates that signature flaky texture. Buy it in bulk from King Arthur Flour or your local natural foods store if you can't find it at regular grocery chains. The 50/50 butter-shortening blend is key: butter gives flavor while shortening prevents shrinking. Use European-style butter like Plugrá if you want extra richness. Keep everything cold—even the flour—until mixing to prevent gluten development. The ice water is crucial; if the dough feels sticky, add 1 tbsp more.
No vegetable shortening? Lard works perfectly for a traditional taste, or swap in all butter by adding 2 tbsp cold water to compensate for lost moisture. Short on egg yolks? 1 tbsp cold water plus 1/4 tsp vinegar mimics the binding effect. The sugar and vinegar might seem odd, but they tenderize the crust—don't skip them. For a gluten-free version, use a 1:1 pastry flour blend from Bob's Red Mill and reduce ice water by 1 tbsp. And if you're blind-baking, pre-cook your pie weights to ensure even browning.
This dough must chill at least 2 hours before rolling—overnight is ideal. Wrap tightly in plastic and refrigerate. For prepping ahead, shape into a disk, wrap, and freeze for up to 3 months. When ready to use, thaw in the fridge. The crust reheats beautifully—just cover with foil and bake at 375°F for 10-15 minutes. Store baked crusts in an airtight container for 3 days at room temperature or freeze for 2 months. The golden flakes stay crisp for days if kept dry.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s literally three ingredients plus ice water—no overworking, no stress. The pastry flour’s higher fat content means it behaves like a dream, so even if I get impatient (looking at you, 10-minute rule), it still comes out tender and sturdy.
- Crispy-Creamy Magic: That butter-shortening combo? It’s the secret weapon. The crust gets a golden, shatteringly crisp edge while staying flaky enough to melt in your mouth—no sad, soggy bottoms here. Honestly, my pie slices now get second helpings before the filling even cools.
- Weeknight Workhorse: Double the dough, freeze half, and you’ve got a backup for next month’s potluck. It’s my go-to for quiches, pot pies, or even a quick galette when I’m too tired to fuss. The ice water trick keeps it from getting gummy, so it bakes up perfectly every time—no matter how rushed I am.
- Budget-Friendly Luxury: Shortening stretches the butter, so I use less without sacrificing flavor. A bag of Bob’s Red Mill pastry flour lasts forever, and the crust costs pennies to make but tastes like it came from a bakery. Between us? This is how I feed my family fancy desserts without breaking the bank.
Step-by-step instructions for bob's Red Mill pastry flour pie crust
This method delivers a pie crust with golden flakes that stay crisp—no shrinking, no soggy bottoms.
Mix the Perfect Dough
In a large mixing bowl, combine the 2.5 cups Bob's Red Mill Pastry Flour, 1 tbsp Granulated Sugar, and 1 tsp Diamond Crystal Kosher Salt. Whisk to evenly distribute the sugar and salt throughout the flour—this tenderizes the crust and prevents a bitter taste. I always use a whisk for this step to avoid developing gluten, which would make the crust tough.
Cut in the 1 cup cold, cubed Unsalted Butter and 1 cup Vegetable Shortening using a pastry cutter or two forks. Work quickly but thoroughly until the mixture resembles coarse crumbs with pea-sized butter pieces. The butter should still be cold—if it starts to melt, chill the bowl for 5 minutes before proceeding. This fat distribution is critical for flaky layers.
Add Liquid and Form the Dough
In a separate small bowl, whisk together the 0.5 cup Ice Water, 1 tsp White Vinegar, and 1 whole Large Egg Yolks. The vinegar adds tenderness while balancing the richness of the butter. Slowly pour the liquid mixture over the flour mixture while stirring with a fork. Only mix until the dough just comes together—overmixing develops gluten and leads to a tough crust.
Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours (or up to 48 hours). Chilling relaxes the gluten and makes rolling out much easier. I like to press the dough flat before wrapping to prevent air pockets that could lead to uneven baking.
Roll and Fit the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Keep the edges slightly thicker than the center—this prevents shrinking during baking. 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 with a sharp knife, leaving about ½-inch overhang for crimping later.
For a classic fluted edge, fold the overhanging dough under itself at ½-inch intervals and press gently to seal. This creates those beautiful decorative edges while ensuring the crust stays in place during baking. Place the pie dish on a baking sheet lined with parchment paper to catch any drips.
Blind Bake for a Perfect Base
Preheat the oven to 375°F. Line the crust with parchment paper and fill it completely with 1 cup Pie Weights or Dried Beans. Bake for 15 minutes until the edges are lightly golden. Remove the weights and parchment, then switch to a baking sheet. Prick the bottom all over with a fork to prevent air pockets, then bake for another 5-7 minutes until the crust is fully set and golden.
For extra shine, brush the baked crust with the yolk of a beaten egg (using the reserved pastry brush) and sprinkle with a pinch of Diamond Crystal Kosher Salt. Return to the oven for 2-3 minutes to set the egg wash. This step creates that restaurant-quality golden finish while adding a subtle saltiness that balances sweet fillings.
Fill and Finish
Let the crust cool completely before adding your filling—this prevents soggy bottoms. If making a double crust, roll out the second disk and place it over the filling. Cut 5-6 slits in the top crust to allow steam to escape. Brush the top crust with the remaining egg wash and sprinkle with cornmeal or flour for texture if desired.
Bake according to your filling's instructions, typically at 375°F for 45-60 minutes until the filling is bubbly and the crust is deep golden brown. The crust should be crisp to the touch with flaky, golden layers that shatter slightly when cut. Serve warm with your favorite toppings—this crust holds up beautifully to both sweet and savory fillings.
Pro Tips For Making Bob'S Red Mill Pastry Flour Pie Crust
- Chill the Butter First: This recipe calls for cold butter, but don’t pull it straight from the fridge—let it sit on the counter for 5-10 minutes until it’s soft enough to cut but still holds shape. I learned this the hard way when my butter turned into a greasy mess mid-mixing, and the crust lost all its flakiness.
- Use a Mixer for 30 Seconds: Skip the hand-kneading and pulse the dough in a food processor for 30 seconds after adding the ice water. This ensures even distribution of fat without overworking the gluten, which keeps the crust tender. (Yes, even if you’re impatient like me.)
- Keep Shortening Cold: The recipe includes vegetable shortening, but if it’s sitting in a warm kitchen, pop it in the freezer for 10 minutes before measuring. Warm shortening behaves like oil, and you’ll end up with a tough, dense crust instead of the light, buttery layers you want.
- Press the Crust Once: After rolling out the dough, press it gently into the pie dish with your fingers—don’t cram it in or stretch it. A tight crust shrinks during baking, while a loosely fitted one stays even. I skip this step sometimes, and the crust always puckers like a sad accordion.
Make-ahead tips for this dish
Prep Ahead Strategy
Shape your dough into a disk, wrap tightly in plastic, and refrigerate for up to 48 hours before using. For longer storage, freeze the wrapped dough for 3 months—thaw overnight in the fridge before rolling.
I always label my frozen crusts with the date to track freshness. The key is keeping it cold at all times to prevent gluten relaxation. 🧊
Blind-Bake Mastery
Prepare your crust up to 2 days ahead by blind-baking it completely. After removing the weights, bake at 375°F for 10 minutes until fully set. Cool completely, then store in an airtight container at room temperature.
Reheat at 350°F for 8-10 minutes before adding filling to maintain crispness. This is my secret for stress-free pie assembly days. ⏰
Filling Prep Timeline
For fruit fillings like apple or berry, prep and store them in airtight containers for 24 hours before assembly. The acidity in fruits like apples or cherries will soften slightly, creating a better texture when baked.
I recommend making savory fillings like quiche or spinach the day before—let them sit at room temperature for 1 hour before assembling to prevent condensation. 🍏
Assembling the Pie
Keep your crust and filling separate until 30 minutes before baking. This prevents soggy bottoms from moisture transfer. For double-crust pies, roll out the top crust and keep it covered with a damp towel while you work.
If making lattice tops, cut strips ¼-inch wide and assemble just before baking to maintain crispness. 🧹
Storage Secrets
Store fully baked pies in the refrigerator for 3-4 days covered with plastic wrap. For longer storage, freeze the entire pie (uncovered) for 2 months). Reheat at 350°F for 20-30 minutes until warmed through. The crust stays crisp when reheated properly—just avoid steaming it to prevent sogginess. 🍰
Reheating Tricks
For individual slices, reheat at 375°F for 5-7 minutes on a baking sheet. Place a metal rack over the slices to crisp the bottom. For microwave reheating, cover with a damp paper towel and heat for 15-20 seconds—this adds moisture without making the crust rubbery.
Always reheat to 165°F internal temperature for food safety. 🔥
Nutrition facts
Frequently asked questions
Why does Bob's Red Mill pastry flour make a better crust than all-purpose flour?
The higher protein content in Bob's Red Mill pastry flour creates that signature flaky texture while maintaining tenderness. It also absorbs less liquid, preventing a gummy crust. The subtle nutty flavor adds depth that all-purpose flour can't match. For best results, use it exactly as specified—don't substitute!
Can I make this crust without shortening? What's the best butter-only substitution?
Yes! For an all-butter crust, replace the shortening with 1 ¼ cups cold cubed butter and add 2 tbsp ice water to compensate for lost moisture. Chill the dough longer (up to 4 hours) since butter melts faster. The crust will be more flavorful but slightly less crisp—ideal for sweet pies. For savory applications, stick with the 50/50 blend.
My crust shrank during baking—what went wrong?
This usually happens from one of three issues:
- Overworking the dough (mix only until combined),
- Not chilling long enough (minimum 2 hours in fridge), or
- Uneven thickness (keep edges slightly thicker than center). For next time, handle the dough gently, press it flat before wrapping, and use a 9-inch pie dish—smaller dishes cause more shrinkage.
How do I prevent a soggy bottom in fruit pies?
Prevent soggy bottoms by:
- Fully pre-baking the crust (blind-bake for 15 minutes with weights),
- Cooling the crust completely before adding filling, and
- Using a thickener like 2 tbsp cornstarch in your fruit mixture. For extra insurance, brush the baked crust with egg wash before adding filling to create a moisture barrier.
Can I make this crust gluten-free?
Yes! Use a 1:1 gluten-free pastry flour blend from Bob's Red Mill and reduce ice water by 1 tbsp. Add ½ tsp xanthan gum to improve binding. Chill the dough 3 hours instead of 2, and handle gently to prevent crumbling. The texture will be slightly denser but still delicious—perfect for quiches or savory pies.