Desserts, Holidays, Recent Recipes, Sourdough, Vegetarian

How to Make Sourdough Pie Crust From Scratch

November 15, 2023

My sourdough Pie crust recipe is delicate, flaky, buttery and delicious. Learn how to make this handmade pie crust, made with sourdough discard, works well with all types of filling savory or sweet.

Fool Proof Sourdough Pie Crust

I tried a lot of different sourdough pie crust recipes last year and I was able to create my own recipe and technique that is super easy to follow. And you couldn’t mess it up if you tried, I use this pie crust for so many quick tasty Fruit pies, meat pies, and meat patties.

I debuted this sourdough pie crust at my Thanksgiving Dinner last year, I made two pies apple and sweet potato. Everyone loved them especially the kids, needless to say these pies didn’t make it through the night!

I’ll be serving up this sourdough pie crust recipe again this year, I can taste it already. Okay let’s wipe the drool and get to baking!

Tips

Don’t apply to much pressure to the dough no heavy kneading, that will cause it not to be flaky and to tough.
Use a grater to grate the butter or cut up the butter into small cubes and use a pastry cutter to incorporate. If you have a food processor you can add all the ingredients and mix in the processor which makes this faster and even more foolproof.
Put your butter in the freezer and hour before you make to ensure a flaky dough and gives you more time to work with the dough.
if the butter starts to soften while rolling out the dough pop it in the fridge for a 10-15 minutes .

What You’ll Need

Sourdough Discard: I usually use discarded sourdough starter but you can also use a recently fed starter.
Butter: I use salted or unsalted, it’s best to use butter with no oil.
Organic All Purpose Flour: be sure to use good quality flour it attributed to the texture and taste of the pie crust.
Ice Water: Ice water will make for a very flaky pie crust.
Salt Balances out the taste of your added sugars.
Organic Cane Sugar balances out the salt added to the dough.

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Sourdough Pie Crust

Parvati Humhara

My sourdough Pie crust recipe is flaky, buttery and delicious. This handmade pie crust, made with sourdough discard, works well with all types of filling savory or sweet.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert, Holiday

Cuisine American

Servings 8 Servings

Calories 390 kcal

Equipment

1 Pie Pan 9 inch pan
1 Mixing Bowl
1 Mixing Spatula
Parchment Paper
1 Pie weights Bag of beans
1 Rolling Pin

Ingredients

2 Cups Organic All Purpose Flour
1 tbsp Sourdough Starter
¼ Cup Organic Cane Sugar
1 tsp Himalayan Pink Sea Salt
1 Stick Butter
4 tbsp Water use more if needed

Instructions

Add dry ingredients to your mixing bowl mix well.
2 Cups Organic All Purpose Flour, 1/4 Cup Organic Cane Sugar, 1 tsp Himalayan Pink Sea Salt
Shred frozen stick of butter onto a clean work surface. Add butter to the bowl.
1 Stick Butter
Mix sourdough starter with ice water stir and add to the bowl.
4 tbsp Water, 1 tbsp Sourdough Starter
Gently comb the ingredients to create a soft dough.
Next roll out the dough between two parchment paper squares to about an inch width.
Place in the fridge for 20 minutes , after 20minutes remove from fridge and place in your pie pan. Shape and your pie is ready to be bakelightly in the oven for 4inute minutes before adding the filling.
Depending on what type of pie your making this crust bakes well at 350°

Notes

Mix your ice-cold water and sourdough starter together for that flaky crust, I’ve tried adding in the sourdough starter then the ice water. In my opinion its easier and the texture of the pie crust is flakier when you mix the water and sourdough together.

Don’t handle the dough too rough or knead the pie crust, if you are to rough the gluten will develop in the dough and make it tough! you don’t want this to happen, literally this mistake ruins having the perfect pie crust sourdough or non sourdough.

Cut in the butter to the dry ingredients fully till it’s a crumbly strudel texture. Don’t leave large chunks of butter visible in the dry dough.

After rolling out your dough if your home temperature is on the warm side you will need to place the rolled-out dough in the fridge for 10 minutes to keep the butter in the dough cold, which will ensure a flaky crust.

If you kept your rolled dough in the fridge for a overnight fermentation, you’ll need to let the dough soften up on the counter for sometime.

Keyword dessert, Gut Friendly, Sourdough, vegetarian

I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!