Sourdough Pie Crust

Use your sourdough discard or starter to make sourdough pie crust! This is a flavorful and versatile crust you can use for sweet and savory pie recipes.

Course pie

Cuisine American

Prep Time 15

Cook Time 25

Chilling Time 1

Total Time 1 40

Servings pie crust

Calories 1532kcal

Author Sam Merritt

Equipment

Ingredients

1 ¼ cups (156 g) all-purpose flour
1 Tablespoon granulated sugar
½ teaspoon table salt
8 Tablespoons (113 g) salted butter very cold, cubed
½ cup (110 g) sourdough discard cold
Ice water as needed

Instructions

If using a pastry cutter: Whisk together the flour, sugar, and salt in a medium-sized mixing bowl. Using a pastry cutter, cut in butter until it is well distributed into pea-sized pieces. Add discard and continue to stir until dough is shaggy and beginning to cling together (if it won’t cling together, add ice water a teaspoon at a time until it does).
1 ¼ cups all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon table salt, 8 Tablespoons salted butter, ½ cup sourdough discard, Ice water
If using a food processor: Briefly pulse together flour, sugar, and salt. Scatter cubed butter over the flour mix and pulse several times until butter is well distributed into pea-sized pieces. Pour discard into the food processor and pulse in 1-second intervals until dough begins to cling together (if needed, add a splash of ice water, 1 teaspoon at a time until dough clings together).
1 ¼ cups all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon table salt, 8 Tablespoons salted butter, ½ cup sourdough discard, Ice water
Turn dough onto a lightly floured surface and use your hands to form into a disc. If you used a pastry cutter, the dough will be a bit dry/shaggy and you will likely need to use your hands to work the dough together so that it clings to itself.
Wrap tightly in plastic wrap and refrigerate at least one hour before using.
Once chilled, remove the dough from the refrigerator and transfer to a clean, lightly floured surface.
Use a lightly floured rolling pin to roll into a 12” (30cm) circle, adding flour beneath as needed to keep from sticking. Add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking.
Transfer to a pie plate, cut, crimp, or flute the edges of your excess crust, and proceed with filling or blind baking as per your pie recipe’s instructions.

Notes

Storing

Dough may be made and stored, tightly wrapped, in the refrigerator for up to 3 days before using. It may also be frozen for up to 3 or 4 months. Thaw overnight in the refrigerator before using.

Sourdough

Active starter will also work in this recipe, just make sure to stir it down before measuring.

Nutrition