Sourdough Pie Crust

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Elevate your pie game with this tangy and buttery sourdough pie crust that makes good use of your sourdough starter discard.

This recipe makes enough dough for those extra pie crust decorations or some tasty pie crust cookies. You can also freeze any leftovers for up to 4 to 6 months, so you’re always ready for your next pie.

Prep Time15

Resting time2

Total Time2 15

Course: Dessert, Pies and Tarts

Cuisine: American

Keyword: sourdough discard pie crust, sourdough pie crust, sourdough pie dough

Servings: pie crusts

Author: Dahn Boquist

Ingredients

3 cups all purpose flour (350 grams)
4 teaspoons granulated sugar (17 grams)
1-¼ teaspoons salt (7 grams)
1 teaspoon baking powder
16 tablespoons butter chilled (232 grams)
1 cup sourdough starter 227 grams
2 to 6 tablespoons ice water (60 to 90 grams)

Instructions

Add the flour, sugar, and salt to a large bowl. Slice the butter into small cubes and toss half of it into the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it looks like coarse cornmeal.
Add the rest of the butter and blend it until it is the size of peas with a few larger lumps.
Add the sourdough starter and use a wide spatula to stir the mixture until the flour is evenly moistened. Grab a small amount in your hands and squeeze it. If it doesn’t hold together, add some ice water, 1 tablespoon at a time until it holds together when squeezed.
The amount of water needed will vary based on the thickness and hydration level of your sourdough starter discard.
Dump it onto a counter and push the dough together with your hands to form a round ball. Divide the dough in half and form two round discs. Wrap them in plastic and refrigerate for 2 hours or up to 3 days.
To use the pie crust, remove it from the fridge and let it rest on the counter for 10 to 20 minutes. Roll the dough into a 13 to 14 inch circle about ⅛ inch thick. Fit into a pie dish and trim the edges.
This recipe makes slightly more pie dough than standard recipes which will give you extra dough for decorations or a few pie crust cookies.

Notes

You can freeze the pie crust for 4 to 6 months.
The baking powder is optional but it helps aerate the dough and give it a flakier texture.
Be careful not to add too much water to the dough, as this can make the crust tough. The dough should appear chunky and rough, but it should hold together when you squeeze it in your hand.
Sourdough discard varies in thickness due to factors like hydration level, flour type, and feeding frequency. If stored for an extended period of time, it will separate and become more watery, so adjust the liquid in the recipe accordingly.
Since the hydration of sourdough discard can vary due to several factors (especially age), the weight of your discard can vary from 220 grams per cup to as much as 245 grams per cup.

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