Sourdough Pie Crust

Sourdough pie crust is tender, flaky and can stand up to any of your favorite fillings. It's light, buttery and just all around delicious in a savory or sweet pie.

5 from 1 vote

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Prep Time 20

Chill Dough 20

Total Time 20

Course Dessert, pie

Cuisine American

Servings crusts

Ingredients

325 grams all purpose flour divided into 150 grams and 175 grams (about 1 cup/1.25 cups total)
16 grams sugar 1 Tablespoon (see recipe notes)
6 grams salt 1 teaspoon
222 grams unsalted butter 1 cup, chilled
135 grams sourdough discard 100% hydration chilled is best, (1/2 cup)
20-40 grams ice water as needed (about 2-4 Tablespoons)

Instructions

In a large bowl, mix together 150 grams flour with sugar and salt.
Cut the cold, unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).
Add the remaining 175 grams (1 1/4 cup) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
Pour the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. Wrap and freeze for up to 3 months. Use according to pie recipe directions.

Notes

Pie Crust: This recipe makes two 9 inch pie crusts. Use in any pie recipe that calls for a homemade pie crust.

Sourdough Discard: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The thicker your discard, the more water you may need to use. The thinner and "runnier" the discard, the less water you will want to use (add a little extra flour if needed).

Sugar: For a savory pie crust, decrease the sugar in the recipe to 1 teaspoon or about 5 grams).

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