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 minutesmins
Cook Time:1 hourhr5 minutesmins
Ferment Time:12 hourshrs
Total Time:13 hourshrs15 minutesmins
Equipment
9-inch pie plate
Ingredients
2cupsall-purpose flour
4teaspoonssugar
2teaspoonssalt
1cupunsalted butter (2 sticks - frozen and grated)
1cupsourdough discardcold
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).