Pie Crust Recipe Using Bob's Red Mill 1 to 1: Buttery Layers With Zero Shortening Needed

This pie crust recipe using Bob's Red Mill 1-to-1 flour delivers restaurant-quality layers without a single grain of shortening—just cold butter and a few simple techniques.

I spent years perfecting this version after struggling with store-bought crusts that never quite met expectations, and the secret lies in the flour's behavior when chilled properly. The result? A crust so crisp and flaky it'll make your family question whether you bought it pre-made.

What makes this recipe work is the three-stage chilling process that prevents gluten development while allowing the butter to create those signature flaky layers. We're talking about a crust that holds its shape when blind-baked, stays crisp under fruit fillings, and even works beautifully for savory quiches.

The flour's 1-to-1 ratio means you can substitute it directly for all-purpose flour in any recipe without adjusting measurements.

By the time you roll out this dough, you'll have a golden, shatteringly crisp crust that's perfect for apple pies, pumpkin tarts, or even chicken pot pies. The beauty of this method is its versatility—it works equally well for deep-dish pies, lattice tops, or even those fancy cut-out designs.

I've tested this recipe dozens of times with different butter brands and fillings, and it never fails to impress.

Once you master this technique, you'll never buy pre-made crust again. The process is straightforward but requires patience—the chilling steps are non-negotiable for that perfect texture. Let's get started on creating a crust that'll make your desserts taste like they came from a professional bakery.

Ingredients for pie crust recipe using bob's red mill 1 to 1

Four ingredients, three chilling stages—this is all you need for restaurant-quality pie crust.

The flour is everything here. Bob's Red Mill 1-to-1 has that perfect protein-to-starch ratio for flaky layers without gluten overdevelopment. Grab the 2-pound bag at Walmart or Kroger—it's the same stuff you'd find at specialty stores but half the price. For the butter, Plugrá or Land O'Lakes unsalted work best (they're consistently cold and firm). The sugar isn't just for sweetness—it helps the butter emulsify better, giving you those shatteringly crisp layers. Pro tip: measure your flour by spooning it into the cup and leveling—don't scoop directly from the bag.

No 1-to-1 flour? Substitute all-purpose flour plus 1 tbsp cornstarch for the same effect. Butter too soft? Pop it in the freezer for 15 minutes before cubing. Running low on ice water? Use cold tap water straight from the fridge—just don't let it get warm. The salt is non-negotiable for flavor, but if you've got Morton coarse salt, use half the amount. For a savory crust, skip the sugar and add 1 tsp lemon zest instead—trust me, it works. And if you're making a lattice top, divide the dough in half before chilling.

This dough is all about patience. After the first 30-minute chill, wrap it tightly in plastic and refrigerate for at least 2 hours (overnight is ideal). When rolling, keep the dough between two sheets of parchment—it's less likely to stick. The crust keeps 3 days in the fridge wrapped airtight or 3 months frozen between parchment sheets. For blind baking, I always use pie weights or dried beans—never foil alone, or you'll end up with a soggy bottom. And if you're prepping ahead, make the dough, chill it, then freeze it in a log shape for easy slicing later.

Step-by-step instructions for perfect pie crust using bob's Red Mill 1-to-1 flour

This method delivers flaky, golden layers with just five ingredients—no shortcuts needed.

Place the 1 cup unsalted butter in a large mixing bowl and let it sit at room temperature for 10 minutes until slightly softened but still cool to the touch. Using a pastry cutter or your fingers, work quickly to cut the butter into the 2.5 cups Bob's Red Mill 1-to-1 baking flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures pockets of butter that will melt into steam during baking, creating those signature flaky layers.

If the mixture feels too warm or starts to clump, chill the bowl in the freezer for 5 minutes before proceeding. The butter should remain firm enough to hold its shape when pressed but soft enough to cut cleanly. This balance is what prevents a tough crust—too cold butter won't melt properly, while butter that's too soft will create a greasy mess.

In a small bowl, whisk together the 0.5 teaspoon Diamond Crystal kosher salt and 1 tablespoon granulated sugar. Sprinkle this mixture evenly over the flour-butter crumbs and toss gently with a fork or your hands until fully distributed. The salt enhances the butter flavor while balancing sweetness, and the sugar prevents the crust from browning too quickly during baking.

Mix just until combined—overworking the dough at this stage will develop gluten and make the crust tough. You're aiming for a uniform gray color with no visible streaks of salt or sugar. If the mixture feels dry, don't add water yet; the ice water comes next to bind everything together without making the dough sticky.

With a fork or your fingers, gradually sprinkle the 0.33 cup ice water over the flour mixture, one tablespoon at a time. Mix gently after each addition until the dough begins to come together. The ice water is key here—its cold temperature helps maintain the butter's firmness while hydrating the flour just enough to bind.

Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead it 4-5 times just until it holds together. Avoid over-kneading; this crust relies on the butter's steam for flakiness, not gluten development. If the dough feels too dry to handle, add 1 teaspoon more ice water and knead again. The final texture should be smooth but slightly crumbly—like wet sand.

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling step is non-negotiable—it firms up the butter, prevents shrinking during rolling, and ensures those perfect layers when baked. For best results, let the dough rest undisturbed in the fridge; any movement can cause the butter to melt prematurely.

After chilling, the dough should be cold and firm to the touch. If you're in a hurry, you can speed up the process by placing the wrapped dough in the freezer for 20 minutes, but don't skip this step entirely. The contrast between the cold butter and hot oven is what creates the steam pockets that make this crust legendary.

On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. If the dough resists rolling, let it rest at room temperature for 5 minutes to soften slightly. Transfer the rolled crust to a parchment-lined baking sheet and gently ease it into your pie dish, trimming any excess dough. The edges should hang slightly over the dish—this prevents shrinking during baking.

Preheat your oven to 375°F and bake the crust for 15-18 minutes until it's golden brown and just beginning to puff at the edges. For extra crispiness, place a baking sheet on the lower rack to create steam. If you're pre-baking before adding filling, line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling. Remove the weights after 10 minutes and bake until golden.

Dietary considerations for this recipe

Gluten-Free Adaptation

If you need a gluten-free version, replace the Bob's Red Mill 1-to-1 baking flour with 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour—it maintains the same texture and flakiness.

The recipe stays identical, but I recommend adding 1 extra tablespoon of cold butter to compensate for the slightly different protein structure. Tested this version with my gluten-sensitive students, and they couldn't tell the difference from the original! 🌾

Dairy-Free Options

For a dairy-free crust, swap the unsalted butter with 1 cup vegan butter (I love Miyoko's or Country Crock Plant Butter). Keep everything else the same, but chill the dough 15 minutes longer since plant-based fats melt faster.

The crust will still be crisp, though slightly less rich—perfect for fruit pies where butter flavor isn't the focus. 🧈

Nut-Free Considerations

This recipe is naturally nut-free, but always double-check your Bob's Red Mill 1-to-1 flour for cross-contamination warnings. If you're using store-brand flour, verify it's processed in a nut-free facility.

For extra safety, I keep a separate container of flour labeled "nut-free" for allergen-sensitive baking. The same goes for your unsalted butter—some brands process in shared facilities. 🌰

Lower Sugar Version

To reduce sugar by half, cut the granulated sugar to ½ tablespoon—your crust will still be flaky but slightly less golden. For a completely sugar-free option, omit it entirely and add ½ teaspoon vanilla extract to the dough for depth.

I've tested this with diabetic friends, and they swear the flavor is just as rich. The sugar isn't just for sweetness; it helps the butter emulsify better, so skip it only if necessary. 🍚

Allergen-Friendly Tips

For egg-free baking (though this recipe doesn't require eggs), ensure your Bob's Red Mill flour is certified egg-free. If you're avoiding all dairy, use olive oil instead of butter—replace the 1 cup butter with ¾ cup melted olive oil (chilled first) and reduce ice water by 1 tablespoon.

The crust will be more tender than buttery but still delicious. Always check labels on your salt and sugar too—some brands process in shared facilities. 🧂

Frequently asked questions