Classic Pie Crust Recipe

This classic pie crust is flaky, tender, and easy to work with — perfect for both sweet and savory pies. Made with Wild Hive Pastry Flour, it delivers delicate layers and clean structure without becoming tough.

Whether you’re baking fruit pies, custard pies, quiche, or savory fillings, this versatile crust provides reliable performance and balanced texture.

View or print recipe HERE

Why This Recipe Works

A great pie crust depends on controlled gluten development and proper fat distribution. In this recipe:

• Pastry Flour provides lower protein for tenderness

• Minimal mixing prevents toughness

• Cold fat creates flaky layers

• The dough rolls easily without cracking

The result is a crust that bakes up golden and crisp, with distinct flake and a tender bite.

Who This Recipe Is For

• Home bakers making fruit or custard pies

• Cooks preparing savory pies or quiche

• Anyone who wants a reliable, from-scratch crust

• Bakers exploring freshly milled pastry flour

If you’ve used our Pastry Flour for cakes or crepes, this recipe shows how beautifully it performs in laminated-style doughs.

About Wild Hive Pastry Flour

Wild Hive Pastry Flour is freshly milled with a softer protein profile, making it ideal for tender baked goods and flaky crusts. Its balanced structure allows dough to hold together while limiting excess gluten development — essential for achieving delicate layers.

In pie crust, protein balance makes the difference between tough and flaky.

**Pics and video coming soon*