Sourdough Pie Crust
My sourdough Pie crust recipe is flaky, buttery and delicious. This handmade pie crust, made with sourdough discard, works well with all types of filling savory or sweet.
Equipment
- 1 Pie Pan 9 inch pan
- 1 Mixing Bowl
- 1 Mixing Spatula
- Parchment Paper
- 1 Pie weights Bag of beans
- 1 Rolling Pin
Ingredients
- 2 Cups Organic All Purpose Flour
- 1 tbsp Sourdough Starter
- ¼ Cup Organic Cane Sugar
- 1 tsp Himalayan Pink Sea Salt
- 1 Stick Butter
- 4 tbsp Water use more if needed
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Instructions
- Add dry ingredients to your mixing bowl mix well.2 Cups Organic All Purpose Flour, 1/4 Cup Organic Cane Sugar, 1 tsp Himalayan Pink Sea Salt
- Shred frozen stick of butter onto a clean work surface. Add butter to the bowl.1 Stick Butter
- Mix sourdough starter with ice water stir and add to the bowl.4 tbsp Water, 1 tbsp Sourdough Starter
- Gently comb the ingredients to create a soft dough.
- Next roll out the dough between two parchment paper squares to about an inch width.
- Place in the fridge for 20 minutes , after 20minutes remove from fridge and place in your pie pan. Shape and your pie is ready to be bakelightly in the oven for 4inute minutes before adding the filling.
- Depending on what type of pie your making this crust bakes well at 350°
Notes
Mix your ice-cold water and sourdough starter together for that flaky crust, I've tried adding in the sourdough starter then the ice water. In my opinion its easier and the texture of the pie crust is flakier when you mix the water and sourdough together.
Don't handle the dough too rough or knead the pie crust, if you are to rough the gluten will develop in the dough and make it tough! you don't want this to happen, literally this mistake ruins having the perfect pie crust sourdough or non sourdough.
Cut in the butter to the dry ingredients fully till it's a crumbly strudel texture. Don't leave large chunks of butter visible in the dry dough.
After rolling out your dough if your home temperature is on the warm side you will need to place the rolled-out dough in the fridge for 10 minutes to keep the butter in the dough cold, which will ensure a flaky crust.
If you kept your rolled dough in the fridge for a overnight fermentation, you'll need to let the dough soften up on the counter for sometime.