Easiest Sourdough Pie Crust
This easy, quick pie crust has SO much flavour from sourdough and fresh flour! Bonus points: It's very adaptable and super easy to handle!Yields one single pie crust. For a top and bottom crust, you need to double the recipe.
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Equipment
- pastry cutter - (optional)
- silicone spatula - (optional)
- medium bowl
Ingredients
- 140 g flour - (see Notes) ~1 cup
- 1 tsp sugar - (see Notes)
- ½ tsp salt
- 115 g butter - (cold from the fridge, cut into cubes) ½ cup
- 120 g sourdough starter - (either active and bubbly or use discard straight from the fridge) ~½ cup
Instructions
Make Sourdough Pie Dough
- To a medium bowl add flour, salt and sugar and mix until combined.
- Add the cold butter cubes to the flour mixture. Using either a pastry cutter, a fork or your fingertips, cut the butter into the flour until it looks like coarse crumbs with some pea-sized chunks of butter. Work quickly, you don't want the butter to melt.
- Stir in the sourdough starter or discard. Mix until the ingredients start to come together into a very shaggy dough. Press in the last stubborn dry bits into the dough with your hands. (See Variations for adjusting to different flours.) Avoid over kneading the dough.
- Form the dough into a ball, wrap it in plastic wrap, and press it down into a disc. If you doubled the recipe, divide in two and form two separate discs. Refrigerate for at least 60 minutes or up to 3 days.
Roll out Sourdough Pie Dough
- Sprinkle your countertop with flour. Roll out the dough until it is a little larger in diameter than your pie dish. Rotate the dough often to make sure it's not stuck to the counter. Drape it over the pie plate and press in. Patch any holes or tears with excess trimmings. Add pie filling according to your pie or quiche recipe.
- Roll out the top crust, if using, and drape it over the filling. Press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut decorative slits in the top crust, brush with egg wash and bake according to your recipe.
Notes
Flour: You can use whatever flour you like here! I have used this recipe with white flour, freshly milled flour and sifted fresh flour. Since you only add as much discard as needed until the dough comes together, it always works!
Sugar: The recipe yields a neutral pie crust that works equally well for sweet pies and savory tarts and quiches. If you prefer a sweeter crust for pies you can add an additional tsp or two of sugar. I usually stick with the written amount because whatever pie filling I add is generally sweet enough. You can also sprinkle the top crust of your pies with sugar after egg washing, which is what I prefer to do for a sweeter crust.
Sourdough starter: You can use starter that's active and bubbly or flat sourdough discard. Since we measure the starter by weight, the difference in volume is not going to affect the outcome. If you don't have a scale, add the starter gradually, only until a shaggy dough starts forming. If you want to use discard straight from the fridge, you can. The colder the ingredients the better!
Servings: 8
Calories: 185kcal