Easy Sourdough Pie Crust Recipe
This sourdough pie crust recipe makes a buttery, flaky, and tender pie crust. Made using sourdough discard, this homemade pie crust can be used for sweet pies like pumpkin or mulberry pie as well as savory pies like a chicken pot pie.
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Ingredients
- 125 g all-purpose flour 1 cup
- 113 g unsalted butter ½ cup or 1 stick
- ½ tsp sea salt
- ½ tsp granulated sugar
- 1 tsp white vinegar
- 125 g sourdough starter discard ½ cup
Instructions
Mixing Sourdough Pie Dough
- Add all-purpose flour, sea salt, and sugar to a large mixing bowl and blend with a fork.
- Grate a stick of cold butter with a cheese grater or dice finely with a knife and add to the dry ingredients. Cut the butter pieces into the flour mixture with a pastry cutter until it resembles coarse sand.
- Add sourdough discard to a small bowl and blend in 1 tsp of vinegar.
- Pour the sourdough mixture over the butter/flour mixture and mix with a fork until it's just combined. Use your hands to press the dough together until all of the dry ingredients are incorporated. If the dough is dry, hydrate it with 1 tsp of ice-cold water.
- Shape the pie dough into a round, flat disc and wrap it in a piece of plastic wrap. Refrigerate for at least 30 minutes and up to 3 days before rolling.
- Proceed with your pie directions.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 1273.8kcalCarbohydrates: 97.4gProtein: 13.9gFat: 92.9gSaturated Fat: 58.2gPolyunsaturated Fat: 4gMonounsaturated Fat: 23.9gTrans Fat: 3.7gCholesterol: 242.9mgSodium: 1177.8mgPotassium: 161.3mgFiber: 3.4gSugar: 2.4gVitamin A: 2823.9IUCalcium: 46.9mgIron: 5.8mg
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