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+ servings

Sourdough Pie Crust

This pie crust recipe is buttery with a subtle sourdough flavor, making it perfect for both sweet and savory pies. Makes one double pie crust (bottom and top).
Prep Time:10 minutes
Cook Time:1 hour 5 minutes
Ferment Time:12 hours
Total Time:13 hours 15 minutes

Equipment

  • 9-inch pie plate

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 1 cup unsalted butter (2 sticks - frozen and grated)
  • 1 cup sourdough discard cold

Instructions

  • Combine dry ingredients. In a large bowl, add the flour, sugar, and salt. Stir to combine.
  • Add butter. Add in the grated unsalted butter. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles crumbs. You can also use a food processor for this step.
  • Add sourdough starter. Add the cold sourdough discard into the flour mixture, using a spatula, pastry cutter, or fork to incorporate it. (I find a spatula to be the easiest.)
  • Shape and chill. Form the dough into a round disc or rectangle. Wrap the pie crust in plastic wrap and let it rest in the fridge for 2-12 hours. Overnight is best but it can be stored for up to 3 days.
  • Preheat and roll out. Preheat the oven to 375℉. Remove the dough from the fridge and divide it in half. Roll one part out into an 11-inch round or large rectangle. Fold and pinch the edges, then place it in a 9-inch pie pan.
    This recipe makes 2 crusts, so you can use the other half to top your pie with a lattice top, fully covered, or make another single-crust pie.
  • Bake. Bake the single pie crust at 375℉ for 20 minutes for a baked pie shell. If this is a filled pie, it can bake up to 65 minutes depending on the filling.

Notes

The fermenting time depends on your preference. 2 hours is the minimum and the pie crust can ferment for up to 3 days. I find 12 hours is a good amount of time.
If you use salted butter or margarine, reduce the amount of salt used by half (1 teaspoon vs 2 teaspoons).

Nutrition

Calories: 353kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 586mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 12mg | Iron: 1mg
Servings: 8
Calories: 353kcal
Author: Katie Shaw