Sourdough pie crust is one of my favorite things to make from scratch. With little extra effort, it elevates the flavor and texture of your pie, quiche, breakfast pastry, chicken pot pie, or hand pie! Additionally, homemade pie crusts can store frozen for months, which makes this a great make-ahead recipe.
As a girl I remember the pie crust recipe in the Joy of Cooking always being bookmarked and covered in butter stains. My mom would have me whip up a pie crust as she worked on the filling. It was always my favorite task as I got to be creative, shaping the edges, and cutting the extra pieces into leaves or acorns. When I started working with sourdough, I discovered that discard can easily be added to a pie crust for a flakey and moist result. This recipe is inspired by simple ingredients, the beauty of fermentation, and a mom who encouraged me to do things by hand.
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Why add sourdough starter to your pie crust?
When we add starter to our pie crust the fermentation process breaks down the gluten, making it easier to digest. As with any other sourdough recipe, the longer we allow the pie crust to ferment, the more it will break down. If you need a day-of option, make the crust in the morning, ferment throughout the day, and bake at night. If you have more time, mixing the crust a few days ahead will give it lots of flavor and digestion benefits from fermentation.
My favorite ways to use sourdough pie crust:
Pumpkin Pie-Ever since I got my kitchen torch, I’ve been dreaming of making this recipe
Chicken Pot Pie-My all time favorite recipe to use. I add lots of herbs, garlic, and sometimes even curry powder
Apple butter pie-Better than apple pie, in my opinion
Dark Chocolate Chess Pie– I just made this recipe last night and it was incredible!
Kentucky Bourbon Pie-this is my favorite pie of all time, I substitute the corn syrup for honey or maple syrup!
Any kind of quiche
Hand pies
Freezing and storing sourdough pie crust
Sourdough pie crust can be stored in the freezer for up to 6 months. I like to fully roll it out and coat it in flour before folding it into 3rds or gently rolling and storing it in a freezer-safe bag. You can thaw in the fridge for a day or on the counter for a few hours before unfolding and baking it. Pie crusts are the perfect make-ahead recipe, especially because they need to be cold when going into the oven.
Shaping
Remember to always keep the pie crust cold, especially if it’s warm in your kitchen! After combining all the ingredients I like to let the pie crust rest, ferment, and hydrate for at least 4 hours and up to 4 days. The best way to start shaping your sourdough pie crust is to place it between a silicone baking mat and a clean, floured work surface. I like to start by beating the cold crust with my rolling pin to soften it just a little bit before quickly rolling it to my desired shape. I roll out the dough, continuing to flour, and rotate it until it forms a rough circle and measures about 1/8th inch thick. I will then rest it in the fridge for about 20 minutes before baking it.
Baking
Some recipes will ask you to “blind bake” your sourdough pie crust which means partially or completely baking it before adding the filling. Other recipes will have you bake the dough with the filling. Pay careful attention to instructions so you can plan accordingly. Sourdough pie crust acts like any other crust and can be used in any pie recipe!
My top pie crust tips!!
- Make sure your butter is very cold (I like to use freeze it first)
- If you’re in the US, use a high-quality salted butter. If you live somewhere else, use unsalted butter.
- Be sure to gently mix until a shaggy dough forms. If your dough is looking too smooth off the bat, add a little more flour until you get your desired consistency. You do not want a soft, smooth dough to form otherwise your cust won’t be as flaky.
- When working with pie dough, remember to place it back in the fridge for 20 minutes after every time you touch it.
- Don’t panic if the sourdough pie crust is a bit crumbly when you first mix it, it will hydrate more as it ferments!
- ALWAYS butter your pie plate really well to keep your pie from sticking
- You can use dried beans on parchment paper instead of pie weights
- Preheat a stone or baking pan in your oven and bake the pie on top of it to avoid a soggy bottom
Supplies you will need
Pottery Pie plate – I always prefer ceramics to anything else when baking
Silicone baking mat– This is the one I have and love
Pie weights -The best for blind baking any pie
Wood rolling pin – I prefer the French style, and once you try it you’ll know why!
Baking stone-Preheat and bake your pie on top of it to avoid a soggy bottom
Stand Mixer -Of course, you can mix by hand but a stand mixer makes things so much faster and easier
Pastry beater – This attachment is perfect for not overmixing the dough
Ingredients
Organic & unbleached all-purpose flour
Organic, salted butter
A good mineral salt
Sourdough Pie Crust
Ingredients
- 1 cup chilled butter
- 2 cups + ¼ cup organic all-purpose flour
- ½ cup sourdough starter active or discard
- 1 tsp salt
Instructions
- Using a box grater, grate 1 cup chilled butter into a small mixing bowl
- Place in the freezer while you prep the other ingredients
- Scoop and measure 2 cups + ¼ cup organic all-purpose flour ½ cup sourdough starter, and 1 tsp salt into a large mixing bowl
- Combine using a stand mixer or a large wooden spoon until roughly combined
- While mixing, slowly add cold butter to the flour mixture
- Once the butter is added to the other ingredients, mix until a very shaggy dough starts to form. If you try to clump the pieces together and they will not hold at all, add a very small amount of cold water and try again. The dough should be crumbly, but will hold it’s shape when pressed together.
- Form into a rough disk and place covered in the fridge to ferment for 4 hours – 4 days
- After fermenting the dough, the best way to start shaping your sourdough pie crust is to place it between a silicone baking mat and a clean and floured work surface. I like to start by beating the cold crust with my rolling pin to soften it just a little bit before quickly rolling it to my desired shape.
- Roll the dough out, continuing to flour and rotate it until it forms a rough circle and the dough is about 1/8 inch thick.
- Rest it in the fridge for at least 20 minutes while before baking it (please see the above tips for baking your pie!)
- Follow pie recipe instructions for baking. To blind bake, bake at 425 F for 15-20 minutes or until lightly brown and puffy
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