Desserts
A pie crust recipe using Bob’s Red Mill 1-to-1 baking flour starts with the right flour, and this blend delivers foolproof flaky layers without the need for shortening. When I first discovered this flour, it transformed my pie crust game—no more tough, crumbly results.
The secret lies in its ability to mimic all-purpose flour while providing the structure and tenderness needed for that signature crisp, golden crust.
This recipe focuses on simplicity and technique, not complicated ingredient lists. With just five basic ingredients—flour, butter, ice water, salt, and a touch of sugar—you'll create a crust that's sturdy enough for blind baking yet tender enough to melt in your mouth.
The key is working quickly and keeping everything cold, which prevents the butter from melting and turning your crust into a dense mess.
What makes this recipe truly special is its versatility. Whether you're making a classic apple pie, a rich chocolate cream pie, or a savory quiche, this crust will hold its shape and deliver that perfectly flaky texture every time.
The 1-to-1 flour ensures consistent results, so you don't have to worry about substitutions or adjustments—just follow the steps, and you'll achieve professional-quality layers.
The best part? This crust is forgiving enough for beginners but refined enough to impress even the most seasoned bakers. Once you try it, you'll never go back to store-bought crusts again. Let's get started on creating your perfect pie foundation.
Ingredients for pie crust recipe using bob's red mill 1 to 1
Five simple ingredients transform into the perfect flaky pie crust foundation.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1-to-1 Baking Flour 🌾 | 2 ½ cups | Unsifted, kept cold |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Ice Water 💧 | ½ cup | Freshly chilled, not tap |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | Light brown preferred |
The Bob's Red Mill 1-to-1 baking flour is the MVP here—its blend of xanthan gum and starch mimics all-purpose flour while giving that signature flaky texture. Grab the 5-pound bag at Walmart or Target—it's cheaper than specialty stores and lasts forever. Keep it sealed in a cool pantry spot, not the fridge. The butter? Cold is non-negotiable—take it out of the fridge 10 minutes before using, then cube it while still icy. I always buy Land O'Lakes unsalted butter in the 4-stick packs; it's reliable and stays firm longer than store brands. Pro tip: freeze your butter cubes for 20 minutes before mixing if you're in a warm kitchen.
No ice water? Freeze a small ice cube tray—it melts slower than tap water, giving you more control. Short on sugar? Skip it entirely—this crust is delicious without it, but the brown sugar adds just a hint of caramel flavor. Salted butter instead of unsalted? Reduce the kosher salt to 0.25 tsp—Diamond Crystal is less salty than Morton. For a richer crust, swap 2 tbsp of the water for cold heavy cream; it adds tenderness. And if you've got leftover flour? Sift it first—this recipe works best with light, airy flour, not compacted clumps.
This dough keeps for 3 days wrapped tightly in plastic in the fridge. For longer storage, shape the dough into a disk, wrap in parchment, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before rolling. The secret to flaky layers? Keep everything cold—work quickly, chill the dough between folds, and don't overwork it. I always make extra dough and freeze half; nothing beats pulling out a frozen disk for last-minute pies. Reheat the dough slightly before rolling if it's too stiff—just 10 minutes at room temp.
Why You'll Love This Recipe
- No-Fuss Mix-In: I’ve made pie crusts that required exact measurements and finicky handling—this one? Just toss the Bob’s Red Mill 1-to-1 flour with cold butter until it’s crumbly, then add ice water a tablespoon at a time. No food processor, no stress. Honestly, the dough comes together faster than I can microwave a mug of coffee.
- Buttery Crisp Edge: That first bite—where the crust meets the filling—is chef’s kiss when you use unsalted butter and let it chill. The Bob’s Red Mill flour gives it just enough structure to hold its shape without tasting like cardboard, and the sugar? A whisper of caramelization that makes every slice feel like a little reward.
- Dessert or Savory: Between us, this crust works for apple pie and chicken pot pie. The same dough, same ease, just different fillings. I’ve even used leftover scraps for hand pies—no one can tell the difference, and my kids beg for seconds. (Yes, even on a Tuesday night.)
- Half the Waste: I used to toss out crust scraps or half-baked dough. Not anymore. This recipe’s forgiving: shape what you need, freeze the rest, and pull it out later. The 1-to-1 flour stretches my budget too—no need for specialty blends, and the dough keeps perfectly for up to 5 days in the fridge. My wallet and my leftovers thank me.
Step-by-step instructions for perfect pie crust using bob's Red Mill 1-to-1
This method transforms simple ingredients into layers so flaky they'll impress even skeptics.
Chill Your Ingredients for Maximum Flakiness
Place the 2.5 cups Bob's Red Mill 1-to-1 Baking Flour in the freezer for 10 minutes while you prepare the rest. Cold flour is essential—it prevents the butter from melting too quickly when mixed. Cut the 1 cup Unsalted Butter into ¼-inch cubes and freeze them for 15 minutes as well. This ensures they stay firm during mixing, which is key for creating those signature flaky layers.
While the butter chills, measure out the 0.5 cup Ice Water and let it sit in the freezer too. Regular tap water won't give you the same crisp results—the ice keeps the dough from becoming too warm as you work. I like to use a measuring cup with a spout for the water so I can pour it directly into the flour mixture without making a mess.
Mix Dry Ingredients and Cut in the Butter
In a large mixing bowl, whisk together the cold flour, 0.5 tsp Diamond Crystal Kosher Salt, and 1 tbsp Granulated Sugar. The sugar isn't just for sweetness—it helps tenderize the crust slightly. Use a fork to break up any flour clumps completely before adding the butter. This ensures even distribution when we mix.
Add the frozen butter cubes to the flour mixture. Using your fingers (yes, really—this is called the "pastry blender" method), work the butter into the flour until you reach a crumbly texture with pea-sized butter pieces remaining. Here's the thing—you want to keep as much surface area of butter exposed as possible. This creates more layers when the crust bakes. If you see any butter melting, pop the bowl back in the freezer for 2-3 minutes to firm it up again.
Add Ice Water Gradually for Perfect Texture
Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, using a fine-mesh strainer or your fingers to distribute it evenly. After each addition, gently mix with a fork just until combined. The goal is to bring the dough together without developing gluten—you should still see some dry flour spots. Overmixing here will make your crust tough instead of flaky.
Once the dough comes together when pressed, stop adding water. It's okay if it looks shaggy—this texture is perfect for creating flaky layers. The ice water should be just enough to hold the dough together when pressed gently. If you're unsure, do the "windowpane test": press a small piece between your fingers. If it holds together but doesn't stretch too thin, you're good to go.
Shape and Chill for Optimal Results
Turn the dough onto a lightly floured surface and gently shape it into a disk about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (up to 2 days). This chilling step is non-negotiable—it firms up the butter and relaxes the gluten, which prevents shrinking during baking. I like to use the "disk method" for pies because it's easier to roll out evenly than a ball.
Here's a pro tip: place the wrapped dough on a baking sheet before refrigerating. This prevents it from sticking to the counter when you're ready to roll it out later. The dough should feel cold but not rock-hard when you're ready to use it. If it's too firm, let it sit at room temperature for 5-10 minutes before rolling.
Roll and Transfer with Confidence
On a lightly floured surface, roll the chilled dough starting from the center and working outward to create an even ⅛-inch thick circle. Rotate the dough 90 degrees after each roll to maintain even thickness. The goal is to keep the dough as cool as possible—if it starts to warm up, pop it back in the fridge for 10 minutes before continuing.
Carefully transfer the rolled dough to your pie dish by gently lifting and lowering it. For a classic double-crust pie, fold the edges up and crimp them with your fingers or a fork. If you're making a single crust, press it gently into the dish. The key is to handle the dough as little as possible—every touch warms it up and can make it shrink during baking. Once in place, refrigerate the assembled pie for 20 minutes before baking to keep everything cold and stable.
Pro Tips For Making Pie Crust Recipe Using Bob'S Red Mill 1 To 1
- Chill the Butter First: Take your unsalted butter straight from the fridge and cut it into ½-inch cubes—no softening needed. The 1-to-1 flour mix handles cold butter better than all-purpose, and skipping this step makes the dough tougher than it should be.
- Weigh Your Flour: Scoop that Bob’s Red Mill flour into a scale, not a measuring cup—it’s lighter when packed. I learned this the hard way when my crust turned out dense and chewy instead of flaky. A gram makes a difference here.
- Work Fast with Ice Water: Keep your ice water in the freezer until you’re ready to add it, then pour it in slowly—just 1 tablespoon at a time. The 1-to-1 flour absorbs moisture differently, so resist the urge to dump it all in. You want damp, not soggy.
- Skip the Overmixing: The moment the dough clumps together, stop. The 1-to-1 flour releases gluten faster than wheat-heavy doughs, and once you start kneading, you’re fighting flakiness. A few gentle presses with your fingers is all it takes.
Perfect pairings for this dish
Sweet Pairings
This versatile crust shines with classic apple pie—use Granny Smith and Honeycrisp apples for that perfect tart-sweet balance. I like to toss them with 1 tbsp lemon juice, 2 tbsp brown sugar, and a pinch of cinnamon before baking.
For a chocolate cream pie, spread a 1.5 cups chocolate pudding layer (made with 1 cup heavy cream, 4 oz dark chocolate, and 2 tbsp cornstarch) before adding the whipped cream topping. 🍏
Savory Options
Transform your crust into a savory quiche by adding a layer of 8 oz shredded sharp cheddar and ½ cup cooked bacon before pouring in 4 eggs whipped with 1 cup heavy cream, ½ cup milk, and ½ tsp black pepper.
For a spinach and feta tart, mix 2 cups chopped fresh spinach with ½ cup crumbled feta and 1 tbsp olive oil before spreading it in the crust. 🧀
Drink Pairings
For sweet pies, a chilled glass of sparkling apple cider (like Martinelli's) adds a refreshing contrast. I also love pairing peach pie with sweet tea—the Southern combo is unbeatable. For savory pies, a crisp white wine like Sauvignon Blanc (try Kim Crawford) complements the richness beautifully. 🍷
Unexpected Twists
Try a sweet potato and marshmallow pie—mash 2 cups cooked sweet potatoes with ½ cup brown sugar, 1 tsp cinnamon, and ¼ cup melted butter, then top with 1 cup mini marshmallows before baking.
For a savory galette, fill with 1 cup sautéed mushrooms, ½ cup caramelized onions, and 1 tbsp thyme before folding the edges. 🍠
Seasonal Adaptations
In fall, use cranberry orange filling—mix 1.5 cups cranberry sauce with ½ cup orange marmalade and 1 tbsp fresh orange zest. For summer, try a key lime pie with a graham cracker crust (swap 1 cup of this dough for graham cracker crumbs).
In winter, a pecan pie with 2 cups pecans, 1 cup corn syrup, and 3 eggs becomes a showstopper. 🎃
Make-Ahead Tips
Assemble your pie crust with filling up to 24 hours ahead and refrigerate. For freezer-friendly pies, bake the crust, fill it, then freeze on a tray before adding the top crust or topping.
Thaw overnight in the fridge before finishing. I always prep mini pies in muffin tins—bake at 375°F for 18-20 minutes for perfect individual servings. 🧊
Nutrition facts
Frequently asked questions
Why does Bob's Red Mill 1-to-1 flour work better for pie crust than all-purpose?
The xanthan gum in this blend mimics gluten development found in all-purpose flour, giving your crust structure without overworking it. The starch content also improves tenderness and moisture retention, preventing that tough, dry texture you sometimes get with regular flour. Plus, it's easier to handle—no extra eggs or vinegar needed!
Can I substitute butter with lard or shortening for this recipe?
You can use lard (for extra flakiness) or shortening (for extra crispness), but adjust the quantity to ¾ cup instead of 1 cup—these fats are more concentrated. Keep everything ice cold when mixing, as lard melts faster than butter. For best results, stick with butter for that classic flavor and color.
What if my dough cracks when rolling?
This usually happens when the dough warms up too much. Pop it back in the fridge for 10-15 minutes before continuing. Also, keep your rolling surface and pin well-floured—less friction means less heat buildup. If cracks appear, gently press them closed with your fingers and chill again before transferring.
How do I prevent a soggy bottom in my pie?
Pre-bake your crust for 10-12 minutes at 375°F before adding filling, then sprinkle the bottom with 1 tbsp cornstarch or crushed graham crackers to absorb moisture. For custard fillings, always pre-cook them slightly to thicken before pouring into the crust. Chill the assembled pie for 20 minutes before baking too!
Can I make this crust without a food processor?
Use your fingers to cut the butter into the flour—this is called the "pastry blender" method. Work quickly to keep everything cold, and aim for pea-sized butter pieces. The key is to keep the butter as cold as possible while still coating the flour evenly. Just be patient—it takes a few minutes of gentle mixing by hand.