Looking for a delicious, easy and flaky sourdough pie crust recipe? Look no further! Not only does sourdough add a unique flavor to your crust, but it also provides all of the wonderful health benefits we love from sourdough even while you’re eating a pie! Try this tender homemade pie crust today!
First, Let’s talk about why you will love this sourdough pie crust recipe:
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Sourdough discard or active starter:
I don’t know about you but I am always looking for new recipes to use with my sourdough discard. This pie recipe can use active starter or discard sourdough starter.
Versatile:
Another reason why I love this sourdough pie crust recipe is because it is so versatile. You can use this recipe for all your delicious savory pies and all your sweet pies with the added bonus of sourdough flavor. Check out our apple pie, pumpkin pie or chicken pot pie recipes to fill this epic crust with! You could also use this sourdough pie crust recipe for handpies!
It’s Healthy:
Now, let’s talk about the benefits of using sourdough in your pie crust. When most people think of pies, they aren’t exactly thinking “good for you”. This is a “good” pie crust, in every sense of the word. Sourdough is a natural leavening agent, which means it helps your pie crust rise without the need for chemical additives. Additionally, sourdough is easier to digest than traditional yeast, making it a great option for those with sensitive stomachs. Finally, sourdough contains a number of beneficial bacteria that can help support gut health and boost immunity.
It’s flaky and delicious:
In this recipe we use all butter, but as we learned earlier in our beef tallow recipe you can replace the butter with beef tallow and make an equally flaky, delicious and extra nutritious pie crust.
It’s a double recipe:
I used to find myself wanting to make a really beautiful lattice pie crust, google a crust recipe and go through all the steps just to find out that I only had enough for the bottom crust. A single crust recipe could be useful for maybe a pumpkin pie or lemon meringue, but usually I am not making single crust pies. In this recipe, you will have enough for a top crust. Try some lattice work or save a excess dough for a cute design on top. Using a cookie cutter is a great way to do this.
Here’s what you’ll need:
- Large mixing bowl
- Food processor, cheese grater, or a fork
- Sourdough starter
- Honey
- Flour
- Butter or Beef Tallow
- Salt
- Beeswax Wrap or Cling Wrap
- Pie Pan
- Bench scraper for dividing the dough
- Egg for optional egg wash
Sourdough Pie Crust Recipe:
Ingredients:
- 2 cups flour
- 1 Cup Sourdough Starter
- 1 1/4 Cups Butter
- 1 Tablespoon Honey
- 1 Teaspoon salt
How to Make the Crust:
In a large mixing bowl, combine flour and salt. We use all purpose flour.
In a food processor, work in the butter, being careful not to over mix. You could also do this with a fork or a cheese grater if you don’t have a food processor.
Add in your own sourdough starter and the honey, stir to combine.
Place your pie dough ball into a large bowl and cover with a towel, beeswax wrap or cling wrap. Allow to sit at room temperature for about 8 hours or overnight to ferment. We love long-fermented sourdough pie crusts for extra flavor and easier digestion.
Now, to really accomplish the flakiest pie crust; you will need to stick your dough in the freezer or refrigerator to get really cold before your roll it out. The colder the better for flaky crust.
Divide the pie dough in half with your bench scraper.
On a lightly floured surface, roll out the dough with a floured rolling pin until it is about 12″ (see notes for best results on making a circle.)
Drape your bottom pie crust over a 9″ pie dish.
The next step is to add the pie filling!
Roll out the other half of your sourdough pie crust dough. You can cut designs, strips for lattice work or just leave it whole.
You can additionally crimp the edges. If you choose to drape over the whole other half of your pie crust, cut steam holes in the top.
Important Notes About this Sourdough Pie Crust Recipe:
You can make this tender pie crust with active sourdough starter or discard.
Aim for smaller pieces of very cold butter (about pea size). You want to coat your butter pieces with flour, but not necessarily mash them up with the flour.
To get a good round shape when you roll our your dough, place your floured rolling pin in the center of your dough ball and roll back and forth, turn it slightly and do this again, turn it slightly and repeat until you get a nice circle. You want to aim for 12″
If you do not want to use the double pie crust, and instead want to use just a single crust, you can add your extra crust to a freezer bag and save for a later date.
Do a nice egg wash on top to get a shiny crust (1 egg to 1 Tbsp of water-whisk and paint on your crust)
In summary, this sourdough pie crust recipe is a delicious and healthy alternative to traditional pie crusts. The butter crust or tallow crusts are so flaky! By using sourdough in your recipe, you can create a flaky, flavorful crust that is also easier to digest and packed with beneficial bacteria. YUM!
Our other favorite posts with sourdough:
So next time you’re making a pie, give sourdough a try and enjoy the benefits of this natural leavening agent!
Enjoy!
