It’s time to shake up the way we think about pie crusts, y’all. That’s right—we’re talking sourdough pie crust. If you’ve been riding the sourdough journey like the rest of us (remember 2020 when we all became home bakers overnight?), you’re probably itching for a creative way to use up your starter. And let me tell you, turning it into pie dough? Absolute game-changer.
Now, before you roll your eyes (pun intended) and accuse me of messing with tradition, hear me out: this crust is everything you didn’t know you needed. It’s flaky, buttery, tender, and—here’s the clincher—has a subtle tang from the sourdough starter that takes it from “meh, pie crust” to “OMG what is this sorcery?” It’s a whole vibe.
But let’s keep it real—making sourdough pie crust isn’t just about showing off to your friends at Friendsgiving (though, bonus points for that). It’s also a clever way to reduce waste, use that sourdough gold patiently hanging out in your fridge, and flex those DIY baking muscles like the boss you are. So, buckle up. I’m about to walk you through every crumbly, tangy, bake-your-heart-out detail.
Why Choose a Sourdough Pie Crust?
You might be wondering, “Why go through the effort of sourdough fermentation for a crust?” Let me break it down:
- Flavor for Days: The natural tang from the sourdough starter balances out the richness of buttery pie crust. It’s like that one ingredient you didn’t know was missing until you tried it.
- Supreme Flakiness: Thanks to the fermentation process, this crust boasts layers you’ll be showing off during your next pie-slicing TikTok session.
- Versatility is Key: Whether you’re dishing out a savory chicken pot pie or a sweet as-can-be apple pie, a sourdough crust complements just about anything.
- Sustainability & No-Waste Bonus: Using leftover starter that would otherwise be tossed? You’re basically saving the planet, one pie at a time.
And let’s be honest—doesn’t saying, “Oh yeah, it’s a sourdough crust,” just make you sound extra fancy at dinner parties?
Oh, and before I forget—if tangy flavors are your jam, you have to check out my guide to making Sourdough Challah Bread. It’s golden, braided perfection. Foodie-approved.
Ingredients for Sourdough Pie Crust
Nothing pretentious here. Just solid baking staples that you probably already have lying around (or will make a quick grocery run to grab).
The Essentials
- 2 ½ cups (315g) all-purpose flour (unbleached, for that tender yet sturdy bite)
- 1 tsp salt (because flavor is queen)
- 1 tbsp granulated sugar (omit if you’re going fully savory)
- 1 cup (225g) unsalted butter (cubed, ice-cold)
- ½ cup (120g) cold sourdough starter (use discard or fed starter—up to you!)
- 4–6 tbsp ice water (literally just water + ice cubes—keep it frigid).
Optional Add-Ons for Flavor Variations
- A pinch of ground cinnamon (for sweeter pies)
- Grated Parmesan or herbs like thyme or rosemary (for savory pies)
Is your butter at room temp? Stick it back in the fridge for 15 minutes. Cold ingredients are non-negotiable when it comes to a flaky crust. Warm butter? That’s how you end up with sad, flat dough.
Tools You’ll Need
Here’s your official checklist for crust greatness:
- Large mixing bowl
- Pastry cutter (or a trusty fork)
- Rolling pin (or an empty wine bottle…been there.)
- Parchment paper
- Plastic wrap
- Pie tin or tart pan
- Pastry brush for egg wash (if making a decorative crust)
And in case you’re like me and sometimes make kitchen decisions on the fly, having a food processor is optional, but it’ll get that dough done faster.
Making Your Tangy Sourdough Pie Crust
Baking pastry doesn’t have to be overly fussy or intimidating. Seriously, you’re about to see how approachable sourdough pie crust really is.
Step 1: Mix Dry Ingredients
In a large bowl, whisk together your flour, salt, and sugar (if using). Keep these components dry and fluffy to create the perfect base for your crust.
Step 2: Cut In the Butter
Add the cold, cubed butter to the dry ingredients, using your pastry cutter or forks to cut it in. You’re aiming for pea-sized chunks of butter coated in the flour mixture. These little pockets of fat = flaky layers in your crust.
Step 3: Add the Sourdough Starter
Drizzle in your sourdough starter and mix with a spatula until you start seeing a dough form.
Step 4: Add Ice Water as Needed
One tablespoon at a time, sprinkle in ice water, mixing gently after each addition. You want the dough to just come together without being sticky. (Think rough, shaggy clumps—it’s rustic, OK?)
Step 5: Chill Out
Shape the dough into two discs, wrap them individually in plastic wrap, and refrigerate them for at least 1 hour. Overnight also works if you’re meal-prepping the day before Thanksgiving like a pro.
Pro Tip: Resist the urge to skip this chill step. Trust me, it’s the secret to easier rolling and that heavenly flake.
Rolling It Out & Baking
Alright, here’s where we turn our cold dough into a masterpiece.
- Prep the Surface: Sprinkle flour on a clean counter or rolling surface. Unwrap one disc and roll it out into a circle that’s about 2 inches larger than your pie pan. Don’t stress about perfection—the rustic vibe is part of the charm.
- Fit Into the Pan: Carefully lift the rolled dough (looping it around your rolling pin helps) and drape it into your pie tin. Let the edges hang over the edge. Trim off excess.
- Fill ‘Er Up: Add your filling of choice—fruit, custard, veggies, pot pie filling. Basically, whatever your heart desires.
- Top It Off (Optional): If you’re feeling fancy, roll out the second disc for a double crust or lattice top. Crimp the edges, brush with egg wash (1 beaten egg + 1 tbsp milk), and sprinkle with coarse sugar if sweet.
- Bake Until Glorious: Pop it in the oven at 375°F (190°C) and bake for about 50–60 minutes, depending on the filling. Look for golden vibes and bubbling edges.
Hacks for Flawless Sourdough Pie Crust
- Too Sticky? Lightly flour your surface and dough, but avoid overdoing it to keep the crust tender.
- Freaking Out About Shrinkage? Chill your rolled-out dough again in the pan for 20 minutes before baking. Cold dough = no shrinking drama.
- For That Next-Level Flake: Use equal parts cubed butter and grated frozen butter. The combo is a secret weapon for lamination.
FAQs
1. Can I use sourdough discard instead of active starter?
Absolutely! Discard will add just as much flavor; just make sure it’s cold.
2. Does sourdough pie crust work for savory dishes?
Yes, and it’s a showstopper in savory pies like quiche, chicken pot pie, or even a hearty veggie tart.
3. Can I freeze the dough?
Yes! Wrap the discs tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before rolling out.
Playing Matchmaker: Sourdough Pie Crust Pairings
Not sure what to bake after prepping your crust? Here are some killer combos:
- Sweet Stuff: Classic apple pie, bourbon pecan pie, or creamy pumpkin pie.
- Savory Beauties: Spinach and feta quiche, mushroom galette, or shepherd’s pie.
- More Fun with Sourdough: Pair the crust with a generous slice of Sourdough Challah Bread for an epic carb-packed brunch.
Nutrition Information
Per slice (based on an 8-slice pie):
- Calories: ~320
- Fat: 23g
- Carbs: 25g
- Protein: 4g
Final Crumbly Thoughts
Whether you’re crafting a golden apple pie for fall or channeling that holiday pot pie energy, a sourdough pie crust brings extra depth and flair to every bake. It’s perfect for the adventurous baker itching to experiment with their starter or anyone chasing the elusive flaky crust dream.
So, pull out that rolling pin, put on your favorite playlist, and get ready to bake like you’ve never baked before. Your pie is about to steal the show, one tangy, buttery bite at a time. 🥧
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Sourdough Pie Crust
- Total Time: Prep Time: 15 minutes (active) + 30 minutes (chilling) | Cook Time: Varies based on filling
- Yield: 1 double crust or 2 single crusts 1x
Ingredients
The Essentials
- 2 ½ cups (315g) all-purpose flour (unbleached, for that tender yet sturdy bite)
- 1 tsp salt (because flavor is queen)
- 1 tbsp granulated sugar (omit if you’re going fully savory)
- 1 cup (225g) unsalted butter (cubed, ice-cold)
- ½ cup (120g) cold sourdough starter (use discard or fed starter—up to you!)
- 4–6 tbsp ice water (literally just water + ice cubes—keep it frigid).
Optional Add-Ons for Flavor Variation
- A pinch of ground cinnamon (for sweeter pies)
- Grated Parmesan or herbs like thyme or rosemary (for savory pies)
Instructions
In a large bowl, whisk together your flour, salt, and sugar (if using). Keep these components dry and fluffy to create the perfect base for your crust.
Add the cold, cubed butter to the dry ingredients, using your pastry cutter or forks to cut it in. You’re aiming for pea-sized chunks of butter coated in the flour mixture. These little pockets of fat = flaky layers in your crust.
Drizzle in your sourdough starter and mix with a spatula until you start seeing a dough form.
One tablespoon at a time, sprinkle in ice water, mixing gently after each addition. You want the dough to just come together without being sticky. (Think rough, shaggy clumps—it’s rustic, OK?)
Shape the dough into two discs, wrap them individually in plastic wrap, and refrigerate them for at least 1 hour. Overnight also works if you’re meal-prepping the day before Thanksgiving like a pro.
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 180-220
- Sugar: 0-1g
- Fat: 10-12g
- Carbohydrates: 15-20g
- Protein: 3-4g
Keywords: Sourdough Pie Crust
