Bob's Red Mill Pie Crust Recipe: Golden Flake Layers Without the Stress

Creating a flaky, golden pie crust with Bob's Red Mill flour is simpler than you think—no more tough, greasy results or hours of chilling. The secret lies in proper technique, precise measurements, and a few professional shortcuts that deliver restaurant-quality layers every time.

I’ve perfected this recipe after testing dozens of variations, ensuring it works for both sweet pies and savory tarts.

This recipe uses all-purpose flour from Bob’s Red Mill for its reliable texture, combined with cold butter cut into small pieces for maximum flakiness. The dough comes together in 10 minutes with minimal handling, then rests in the fridge while you prep your filling.

Whether you’re baking an apple pie, a quiche, or hand pies, this crust provides the perfect foundation—crisp yet tender, with edges that stay golden even after baking.

The key to success is keeping everything cold and working quickly to avoid gluten development. Once baked, the crust yields thin, flaky layers that hold up to juicy fillings without turning soggy.

This method eliminates guesswork, so you can focus on the filling while the crust handles the rest. Ready to master the art of pie crust? Let’s get started.

For extra versatility, this recipe works with both butter and shortening—adjust the fat based on your preference for flavor versus flakiness. Store leftovers in the fridge for up to 3 days or freeze for longer shelf life. The possibilities are endless once you have a reliable crust.

Ingredients for bob's red mill pie crust

Eight simple ingredients. One perfect crust. Bob's Red Mill flour makes all the difference here.

The Bob's Red Mill flour is non-negotiable—its protein level gives that ideal balance of structure and tenderness. Grab the all-purpose version from their website or any major grocery store (I always stock up at Whole Foods or King Arthur Flour if I'm nearby). For the butter, cold is critical. Cut it into tiny cubes (pea-sized) and keep it in the freezer until you're ready to mix. The unsalted butter ensures you control the saltiness—trust me on this. If you're using shortening, Crisco is the gold standard for flakiness, but any all-purpose shortening works.

No butter? Lard or coconut oil can substitute at the same amount, but the flavor will differ. Shortening instead of butter? You can skip the sugar. The egg yolk is optional but adds richness—omit if you want a lighter crust. For the vinegar, apple cider vinegar works too, but white keeps things neutral. If you're using the crust for a savory tart, reduce the sugar to 1 tsp. The ice water is key—don't skip it. If your dough feels too dry, add 1 tsp more water. If it's sticky, chill it longer.

This dough keeps 3 days in the fridge wrapped in plastic, or 3 months frozen between parchment paper. For best results, let it sit at room temp for 15-20 minutes before rolling. I like to portion it into two 12-inch rounds for easy storage. If you're pre-baking the crust, freeze it on a tray first—it won't shrink when you transfer it to the oven. Leftovers? Roll them out and freeze for future pies. Nothing beats having dough ready to go.

Step-by-step instructions for bob's Red Mill pie crust recipe

Here's how to create a flaky, golden crust that's foolproof every time—no stress, just perfect layers.

Start by sifting the 2.5 cups Bob's Red Mill All-Purpose Flour into a large mixing bowl. This step is crucial—sifting aerates the flour and prevents a dense crust. Add the 0.5 tsp Diamond Crystal Kosher Salt and 1 tbsp Granulated Sugar to the flour and whisk together until evenly distributed. The sugar will give your crust that beautiful golden color, while the salt ensures balanced flavor throughout.

If you're using the 0.5 cup Shortening (Optional), cut it into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining. This texture is key for flaky layers—don't overwork it, or you'll develop gluten and lose that tender quality.

Add the 1 cup Unsalted Butter, which should be cold and cubed into small, even pieces. Using a pastry cutter or your fingers, work the butter into the flour mixture until the pieces are the size of small peas. This process, called "cutting in," creates pockets of fat that will melt during baking, creating steam for those signature flaky layers.

I like to press the butter pieces into the flour with my fingertips, then repeat until the mixture looks like coarse sand. If the butter starts to soften, chill the bowl in the refrigerator for 5-10 minutes before continuing. Cold butter is non-negotiable here—it's what gives you that perfect flakiness.

In a small bowl, combine the 0.33 cup Ice Water, 1 whole Large Egg Yolk, and 1 tsp White Vinegar. The ice water is essential—it keeps the dough cold longer during mixing, which helps maintain those flaky layers. Stir this mixture until well combined, then gradually add it to the dry ingredients, 1 tablespoon at a time, using a fork or silicone spatula.

Mix gently until the dough just comes together. You should have a soft, slightly sticky mass that holds when pressed. If it feels too dry, add another 1 teaspoon of ice water. If it's too sticky, sprinkle in 1 tablespoon of flour at a time. The dough should be pliable but not wet—think of it like playdough that's slightly tacky to the touch.

Divide the dough into two equal discs, flatten them slightly, and wrap each tightly in plastic wrap. Place them in the refrigerator to chill for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten, makes the dough easier to roll out, and prevents shrinking in the pie dish. This step is worth the wait—it makes all the difference in your final crust.

After chilling, remove one disc and place it on a lightly floured surface. Roll it out gently to a 12-inch circle, about 1/8-inch thick. The dough should be even in thickness—if it starts to tear, let it rest for another 10 minutes before continuing. You're aiming for a smooth, even circle that will fit perfectly into your pie dish with minimal stretching.

Preheat your oven to 375°F. Fit the rolled-out dough into a 9-inch pie dish, trimming any excess that hangs over the edges. Press the dough gently into the corners of the dish to ensure even contact with the bottom. Prick the bottom all over with a fork to prevent air pockets from forming during baking.

Line the crust with parchment paper, then fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until the edges are golden brown and the crust is fully set. The parchment prevents the crust from puffing up while still allowing it to bake through evenly. For a crispier crust, you can brush the baked bottom with a beaten egg white before adding your filling.

Common mistakes when making your bob's red mill pie crust

Overworking the Dough

This is the #1 mistake I see beginners make—handling the dough too much turns it tough instead of flaky. Once you've mixed in the wet ingredients, stop working it immediately. The goal is a soft, slightly sticky mass that barely holds together when pressed.

Overmixing develops gluten, which creates a dense, chewy crust instead of those delicate layers. If your dough feels too dry, add just 1 tsp ice water at a time. 💪

Skipping the Chill

Rushing the 1-hour chill is a recipe for disaster. Cold dough is easier to roll, less likely to shrink, and produces better layers. I've seen crusts that puffed up like balloons or cracked during baking because they weren't properly chilled.

If you're short on time, pop the dough in the freezer for 20 minutes—it works in a pinch. Never skip this step, even if you're in a hurry.

Using Warm Ingredients

Warm butter or flour will melt the fat too quickly, resulting in a greasy crust instead of flaky layers. Keep your butter in the freezer until you're ready to cut it into pieces, and use ice water instead of tap water.

I once made crust with room-temperature butter and ended up with a sad, dense bottom crust that resembled a cracker. The key is keeping everything cold until the dough comes together. 🧊

Uneven Rolling

Rolling the dough unevenly creates thick spots that bake faster, while thin spots stay undercooked. Use a rolling pin to maintain consistent thickness—about 1/8-inch for a 12-inch crust. I like to rotate the dough a quarter turn after every few rolls to prevent uneven pressure.

If the dough starts to tear, let it rest for 10 minutes before continuing. Uneven crusts often lead to soggy bottoms when filled.

Improper Blind Baking

Skipping the parchment paper or pie weights during blind baking causes the crust to puff up unattractively. The weights create even pressure while the parchment prevents the dough from expanding. I've seen crusts that looked like tiny tents after baking because they weren't properly weighted.

Always use both—parchment for shape and weights for even baking. For a 9-inch crust, use about 15-20 pie weights or dried beans.

Overfilling the Crust

Piling too much filling into an unbaked crust causes it to burst or leak during baking. A good rule is to fill your crust only 2/3 full before baking. For pre-baked crusts, use 1/2 full to prevent sogginess.

I once made a peach pie with a full crust and ended up with filling everywhere—both on the counter and in the oven. Always leave room for expansion, especially with juicy fillings like berries or apples. 🍐

Frequently asked questions