Sourdough Pie Crust Recipe
This will become your new favorite sourdough pie crust recipe when you want to serve a nice buttery and flaky crust and use your sourdough starter as a part of it.
If you have seen my post about my original pie crust recipe that was handed down from my grandmother, it has always been my absolute favorite. But I wanted to start incorporating sourdough into more of my baked goods.
I actually hesitated for quite a bit with this recipe because I love my original crust so much. It is so flakey and buttery and always a hit.
So I took that recipe and played with it a bit by adding my sourdough starter and changing it until it was just right.
And you know what? I love this one even better now. It is still rich and buttery and has a great flaky texture. But it now also has a depth to the flavor and is actually a bit easier to work with.
I also like that this can be an all butter crust or half butter and half home rendered lard. I usually like the mix of butter and lard.
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Why Add Sourdough Starter to Pie Crust?
Adding sourdough starter to any of your baked goods, even if it is not long fermented, will improve the health benefits for that recipe. For many people, recipes using sourdough starter are easier to digest than those without. So for a bit of a health benefit and gut friendly bacteria, add starter to more recipes like this sourdough pie crust.
Another reason to add sourdough starter to recipes like this pie crust is that it will help the crust last a bit longer (if you actually have leftovers!) and the addition also imparts a bit of moisture in recipes.
Reasons You Will Love This Recipe for Sourdough Pie Crust
Flaky
The reason I have always loved my original crust recipe and now this sourdough version too is because it is so flaky. By making sure the butter is cold and incorporated into the flour in chunks, it makes a nice flaky crust as it bakes.
Sweet or savory pies
This crust can be used for any type of pie. It goes great with my strawberry cream or peach pies as well as it goes with my chicken pot pie or meat hand-pies. I lower the sugar level when making a savory pie, but still add a bit.
can be made ahead
This pie crust dough can be made ahead by a few days and put into the fridge to long ferment for a more flaky crust. It is nice to get a crust made up when you have a little time and use it for a pie when needed.
I separate the dough into 2 balls and flatten it down into circles. Then I wrap up in wax paper or plastic wrap and place inside a zip top bag to store in the fridge.
freezer friendly
This dough is also great for making and putting in the freezer for a later time. If you only need a bottom crust, the other half can be frozen or you can make a big double batch when you have time and use later on. Best when used within 3 months from the freezer. I store it in the freezer the same way I store it in the fridge – in wax paper or plastic wrap and then in a zip top bag.
Ingredients for Sourdough Pie Crust
- Flour
- Sugar
- Salt
- Butter or a butter and lard mixture
- Sourdough starter (discard)
- 1 egg
- Apple cider vinegar (optional)
Tools Needed
- Large mixing bowl
- Pastry cutter
- Rolling Pin
What About a Food Processor?
I have always made my pie crust by hand the way my mom and grandmother taught me. I know some people use a food processor to speed it up, but I like to use my pastry cutter and hands to mix.
You can try a food processor if you would like, but be very careful not to over mix the dough. Over mixing the dough will make it tough and not nearly as good to eat.
Step by Step Instructions for Sourdough Pie Crust
- First you are get out all your ingredients.
- In a medium sized bowl, add the flour, sugar, and salt. Cut in the cold butter (cubed up) with a pastry cutter until it is incorporated.
- Then add in the sourdough starter/discard, 1 small egg, and apple cider vinegar. I switch to a wooden spoon to mix a bit here and then use my hands after a minute. Careful to not over mix, I move the dough around to pick up the loose flour.
- If for some reason there is not enough moisture and you can’t get the dough into a ball with what is there, add a very small amount (like a teaspoon) of cold water to the bottom of the bowl. Work it into the dough.
- Now that the dough is in a ball, you can roll it out right away or put it into the fridge. Flatten and wrap up into wax paper or plastic wrap. Then into a zip top bag if you won’t be using it within a few hours.
Tips
Making a Great Flaky Crust
- Make sure your butter is really cold and cut it into small cubes before you add it into the dry ingredients.
- Try not to handle the dough too much. You want the butter to stay in chunks and not melt down. That is what will make it flaky. If you handle it too much, it will be tough and rubbery.
- Don’t leave the dough out sitting on the counter when you are done making it and waiting for a filling to be finished. Pop it into the fridge so it stays cool until you need to roll it out. If it stays at room temp too long, the butter will melt and turn the dough greasy and it won’t come out flaky when bakes.
Sourdough Pie Crust
This will become your new favorite sourdough pie crust recipe when you want to serve a nice buttery and flaky crust and use your sourdough starter as a part of it.
Ingredients
- 2 cups flour (organic all-purpose)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup butter (2 sticks) cold and cubed up
- 1 cup sourdough starter or discard
- 2 teaspoons apple cider vinegar
- 1 small egg
Instructions
First you are get out all your ingredients.
In a medium sized bowl, add the flour, sugar, and salt. Cut in the cold butter (cubed up) with a pastry cutter until it is incorporated.
Then add in the sourdough starter/discard, 1 small egg, and apple cider vinegar. I switch to a wooden spoon to mix a bit here and then use my hands after a minute. Careful to not over mix, I move the dough around to pick up the loose flour.
If for some reason there is not enough moisture and you can't get the dough into a ball with what is there, add a very small amount (like a teaspoon) of cold water to the bottom of the bowl. Work it into the dough.
Now that the dough is in a ball, you can roll it out right away or put it into the fridge. Flatten and wrap up into wax paper or plastic wrap. Then into a zip top bag if you won't be using it within a few hours.
Notes
Make sure not to overwork the dough.
Keep the ingredients cool and place in the fridge if not using right away.
Freezes great in plastic wrap and a zip top bag for up to 3 months.
Try Out More Sourdough Recipes
- Sourdough Banana Nut Muffins
- Artisan Sourdough Loaf for Beginners
- Sourdough Oatmeal Cookies
- How to Make Sourdough Bagels
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