Easy Sourdough Pie Crust
Learn how to make easy, amazing sourdough pie crust. With simple wholesome ingredients you can make your own homemade pies, pot pies and more. This sourdough pie crust is flakey, buttery and so flavorful.
Ingredients
- 1/2 cup sourdough discard
- 10 tbsp cold butter(cubed) this is about 1 cube plus 2 tbsp butter
- 1/2 tsp salt
- 1 1/2 cup all purpose flour
Instructions
- Start with cold butter. You can use a food processor or you can grate the butter into a bowl. I use the grating method.
- If you use a food processor, add the flour and salt to the processor and give it a quick mix. Next add the cubed butter to the flour mixture and pulse until the butter has been broken down into pea sized pieces and are evenly distributed through the flour. Last add the sourdough discard.
- Pulse until the dough forms a ball. If the dough seems a bit dry you can add a tbsp of ice water.
- Be careful to not over mix the dough. it will give you a tough dough.
- If you do not have a food processor use a cheese grater to grate the butter into the flour and salt. Use you hands or a pastry cutter break down the butter into the flour. Once the butter is mixed into the flour and are small pea sized pieces, add the sourdough discard and combine it into the flour. If it is too dry, you can add the 1 tbsp of ice water just a small amount at a time.
- Mix the dough with your hands until the dough is combined.
- Wrap your dough with plastic wrap and leave in the refrigerator overnight or for 8 hours in the fridge to ferment.
- You can also use it right away. If you want to use it right away, roll the dough out on a floured work surface using a floured rolling pin until it is about 1/8 inch thick. Roll it into a round shape if you are using it for pie.
- Place the crust in your pie pan and shape it into the pan while crimping it around the edges. Bake the pie crust according to the pie you are making. Each type of pie requires a different method. Some you can bake the dough with the filling in it. Some require a blind bake of the base crust first. Some require double crust as well.
- You can also double this recipe and freeze half of it in the freezer for later use. I wrap it in plastic and freeze it that way. let it defrost in the fridge so the butter doesn't melt.