Perfect Sourdough Pie Crust

When it comes to pie-making, the crust can easily be overlooked. But it's precisely the crust that makes a good pie, great! This buttery, flaky, and slightly sweet crust is perfect for your favorite fillings!

Traditional pie crust recipes rely on flour, butter, and water, but incorporating sourdough starter into the mix can add depth of flavor and use up some of that discard.

My family loves using a slightly sweet crust for all of our pie making, even savory dishes like chicken pot pie and quiche!

Sourdough Pie Crust Ingredients:

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, cold and cubed

• 3/4 cup sourdough discard

• 1 teaspoon salt

• 1 tablespoon granulated sugar (for sweet pies, optional)

• 1 teaspoon white vinegar

• Ice Water (if needed)

Instructions:

1. Prepare the Sourdough Discard: You can use active starter or discard for this recipes. It's best if it is cold but not necessary.

2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. My family likes the added sweetness in the crust no matter what we are making but you can omit the sugar if you are cooking something savory. Stir until evenly distributed.

3. Cut in the Butter: I prefer to use a cheese shredder and just shred the cold butter into the dry ingredients. You can also use a pastry cutter, fork or your fingertips, to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Incorporate the Sourdough Discard: Make a well in the center of the flour and butter mixture and pour in the sourdough discard. Gently mix until the dough starts to come together. Add vinegar and ice water if needed, 1 teaspoon at a time, until the dough forms a cohesive ball. Be careful not to overwork the dough.

5. Shape and Chill the Dough: Divide the dough into two equal portions. Shape each portion into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to 3 days. Chilling the dough helps relax the gluten and solidify the butter, resulting in a flakier crust.

6. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a 12 inch circle about 1/8 inch thick. For ease of rolling, work from the center of the dough outward, rotating it as needed to maintain an even thickness.

7. Transfer and Shape the Crust: Carefully transfer the rolled-out dough to a pie dish. Gently press the dough into the bottom and sides of the dish, being careful not to stretch it too much, which can cause shrinking during baking. Trim any excess dough and crimp the edges as desired.

8. Par-Bake or Fill and Bake: Depending on your pie recipe, you may need to par-bake the crust before adding the filling. For custard or no-bake pies, par-baking ensures a crisp, flaky crust. To par-bake, poke holes in the bottom with a fork or line the crust with parchment paper and pour in pie weights or dried beans. Bake at 350 for about 15 minutes or until starting to turn golden brown. Otherwise, fill the crust with your desired filling and proceed with baking according to your pie recipe's instructions.

9. Serve and Enjoy: Once baked to golden perfection, remove the pie from the oven and let it cool slightly before serving. Whether you're indulging in a classic apple pie, a silky pumpkin pie, or even a quiche, the flaky, flavorful sourdough pie crust is sure to impress.

Tips for Success:

• Keep all ingredients, including the butter and water, as cold as possible to prevent the dough from becoming too soft and difficult to work with.

• Don't overwork the dough. Handle it gently to maintain the flakiness of the crust.

• Experiment with adding herbs, spices, or citrus zest to the dough for a unique flavor twist.

Sourdough pie crust adds a delightful taste to your favorite homemade pies, making them truly unforgettable. With simple ingredients and a bit of patience, you can create flaky, flavorful crusts that will take your pies to the next level. So, the next time you're craving a slice of pie, why not give my family's favorite sourdough pie crust a try? Be sure to let me know what you think!

If you make this recipe

I would love for you to come back

and give it a 5 star rating!