Sourdough Pie Crust is made with discard sourdough starter and butter. What a gorgeous combination. Use up your excess sourdough starter in this recipe for a tender, flavorful pie crust. This crust is surprisingly tasty with all sorts of pie filling recipes.
If you have made my coconut oil pie crust you will know I made butter crusts for many years that were a total PAIN and looked just awful. They tasted really good though.
Back then I was using a bowl, no fridge, and my old wooden rolling pin. No matter HOW much flour I used on the counter or rolling pin, the crust stuck to everything and rolled out uneven. And left a huge mess in my kitchen. Not fun.
When I kept the butter cold I could not get the cold butter distributed through the dough. And warm butter is a nightmare to work with. So, in frustration, I turned to oil crusts. I still make the coconut oil pie crusts. They are much easier than a butter crust for two crust pies and they taste good too.
Since finding the food processor method of making pie crusts, butter crusts are making a comeback in my kitchen. This Sourdough pie crust is easy to make and it even rolled out well. I could get it into the pie plate in one piece and flute the edge with no problem. I have made ONLY one crust pies with this recipe so far. I’m still working up to trying it out for a two crust pie. That will be the acid test.
Both the sour apple pie and the Sourdough Pumpkin pie with those cute sourdough cut outs on top benefitted from this pie crust. The flavor definitely went up a notch. The sour apple pie seemed like a good match for this flavorful crust. The Pumpkin pie was a bit more of a gamble. We were astonished the pumpkin pie turned out so well with this crust. Yum!
The success of this crust is definitely in the method.
Keep EVERYTHING cold while making it. I bought a stainless rolling pin and put it in the fridge for about a half hour and kept it in there unless I was rolling with it. My rolling pin has disks of various sizes so I can easily roll out an even pie crust (LOVE that).
The food processor is a MUST to get that pesky cold butter evenly distributed without warming it up too much. You need to be quick when working with butter.
TIP: If you get called away, put everything back in the fridge before you proceed with the recipe.
The Sourdough Starter:
- I’m using a wild all purpose flour sourdough starter with 100 Percent hydration. That means the flour and water are equal By Weight and the yeast are local wild yeast, not commercial.
- If you are a sourdough baker all this lingo is nothing new to you. If you have a food scale, I recommend you use it for better, more accurate recipes. I have the recipe in both weight and volume measures for you.
- You will want your starter fed in the last week to keep the sourness of the pie crust in check.
To Roll out the dough:
- Remove your dough from the food processor once the butter creates a crumbly dough. Gently Squeeze the dough into a ball and flatten it.
- Sprinkle a little flour under the dough and turn the dough disk often as it increases in size while rolling it out to prevent sticking
- If the dough begins to stick you can slide a spatula under the dough to gently release it from your counter or silpat mat.
- Add more sprinkled flour as you continue to roll out the crust until you have the proper size dough circle. Fold the dough in half or roll the dough on your rolling pin. Now unfold or unroll the dough into your pie plate. (my pie plate is 10 inches).
- The finished dough circle should leave about an inch of overlap evenly around your pie edge. Cut off any dough longer than that and keep the scraps. Repair any short areas or thin spots with the scrap dough.
To flute the dough edge:
- Fold the overlapping dough under itself to create a double layer of dough all the way around your pie edge.
- Now flute the pie as you prefer or finish the edge with a fork as I did for my pumpkin pie.
- The method I use to flute the crust is to gently pinch the dough between my thumbs and forefingers and give the dough a twist. Repeat all the way around the pie.
- As you can see on both of the pies I made I used pie cut outs to decorate the pie top.
- The extra dough scraps are perfect for this. After the Sour Apple pie filling was in the pie plate and the crumble finished I set the three leaf cut outs in the center and baked the pie.
- For the pumpkin I baked the pumpkin cut outs separately for 10 minutes until golden. After the pumpkin pie was completely baked, I set the cut outs on the warm pie. So cute!
- Follow the directions for the pie you are making. Our sour apple pie baked with just the correct amount of brown on the fluted edge. The pumpkin pie got a bit brown on the edge with the forked finish. I tried to protect the edge with tinfoil but could not get a close fit without ruining the pie top. (you can see the marks made by the tinfoil on the pumpkin custard. To avoid this in future I’m going to buy silicone Pie shields to protect the pie crust better.
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Sourdough Pie Crust Recipe:
FOR BEST RESULTS: Every stage of handling requires the dough to stay COLD.
- Add flour, sugar, and salt to the bowl of the food processor. Pulse a few times to mix.
- Scatter the chopped pieces of very cold butter on top of the flour mixture. Pulse until the butter breaks up into small chunks.
- Pour the sourdough starter into the food processor and pulse until the forming dough barely holds together with some crumble.
- Remove the dough from the food processor and squeeze it a bit to hold it together. Lay the dough pieces on a large pastry board, silpat mat or countertop.
- Be quick and deft as you handle the dough. I recommend a very cold rolling pin. Mine is stainless and I put it in the fridge (or freezer) when I make pie dough to keep it cold.
- Divide the dough into two equal pieces. Shape the pieces into flattened discs and wrap in plastic wrap.
- The dough needs to chill thoroughly (at least an hour) before rolling it out. This dough will hold several days in the fridge if necessary.
Make sure your sourdough starter has been recently fed (within a week) and is well chilled. The sourdough starter needs to be at 100% hydration, which means that it is fed with equal parts flour and water, by weight.
To freeze the dough (up to three months), place the plastic-wrapped discs in a freezer bag with air sucked out and labeled by date and what’s in the bag. To use the dough, defrost in the refrigerator overnight.
If you are looking for a step by step process with lots of pictures she has what you need.