Sourdough Pie Crust (so buttery & flaky!)
A sourdough pie crust boasts a flaky and delicate texture. Utilizing your extra sourdough discard, this handcrafted pie crust can enhance both sweet and savory pie creations.
Equipment
- Mixing bowl
- Cheese grater
- Bench scraper or pastry cutter
- Food scale
- Rolling Pin
Ingredients
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 226 grams (1 cup) unsalted butter (cold & grated)
- 250 grams (1 heaping cup) sourdough discard (fed or unfed & cold)
- 1 teaspoon apple cider vinegar (or white vinegar )
Instructions
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In a mixing bowl combine the flour, sugar, and salt.
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Next, add the cold butter by grating it into the mixture (alternatively you can cut the butter into small cubes).
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Using a pastry cutter, bench scraper, or fork cut the butter into the dry mixture until it resembles coarse crumbs.
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Add the sourdough starter and the apple cider vinegar.
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Use your hands to bring the mixture together until no more dry bits are in the bowl. If the mixture is not coming together add 1 teaspoon of ice water.
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Form a rough disc shape and place it into plastic wrap.
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Use the plastic wrap to flatten the disc just a bit and then use a rolling pin to help smooth out the edges.
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Lastly, chill the dough for a minimum of 4 hours or up to 4 days before using.
How to roll out sourdough pie crust
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Before baking your pie, allow the dough to rest at room temperature for 15-20 minutes. This will make it easier to roll out.
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Place the dough on a liberally floured surface and cut it in half (if using 2 crusts).
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Roll the dough into a rough 12-inch circle shape with about a 1/8-inch thickness. Tip: flour the rolling pin to avoid sticking.
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Start by rolling the dough from the center to outward and turning it after each roll.
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Use your rolling pin to lift the pie crust into the dish and press the crust into the pie dish.
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If using only 1 pie crust, feel free to flute the edges to create an appealing pattern. Using your thumb and index finger, pinch the dough gently together in a decorative pattern all the way around.
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Make sure to pierce some holes in the bottom of the crust before baking.
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You can then follow your pie recipe directions for baking instructions.
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If you are using a recipe with 2 pie crusts, simply fit the crust to the pie dish, fill the pie and then top it with the second crust.
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You may need to cut off any extra crust. Then crimp the edges of the two pie crusts together using your fingers or a fork until they are sealed together all the way around.
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Sourdough pie crust can be stored in the refrigerator for up to 4 days or frozen for 3 months.
Notes
When making the pie crust, make sure all your ingredients are cold. I place the butter in the freezer for 15-20 minutes before mixing the dough. I also pull my sourdough discard directly from the fridge to keep the chill on it.
While this recipe does not call for any additional liquid, if you find your mixture is too dry I suggest adding a teaspoon of ice water.
The recipe calls for 2 pie crusts meant to fit a 9-inch pie pan. If you only need 1 crust, reduce the recipe in half or freeze a crust for later.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
