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Sourdough Pie Crust
Use your sourdough discard or starter to make sourdough pie crust! This is a flavorful and versatile crust you can use for sweet and savory pie recipes.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 1 pie crust
Calories: 1532 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 ¼ 1 ¼ cups all-purpose flour
- 1 1 Tablespoon granulated sugar
- ½ ½ teaspoon table salt
- 8 8 Tablespoons salted butter very cold, cubed
- ½ ½ cup sourdough discard cold
- ice water as needed
Instructions
- If using a pastry cutter: Whisk together the flour, sugar, and salt in a medium-sized mixing bowl. Using a pastry cutter, cut in butter until it is well distributed into pea-sized pieces. Add discard and continue to stir until dough is shaggy and beginning to cling together (if it won’t cling together, add ice water a teaspoon at a time until it does).
- If using a food processor: Briefly pulse together flour, sugar, and salt. Scatter cubed butter over the flour mix and pulse several times until butter is well distributed into pea-sized pieces. Pour discard into the food processor and pulse in 1-second intervals until dough begins to cling together (if needed, add a splash of ice water, 1 teaspoon at a time until dough clings together).
- Turn dough onto a lightly floured surface and use your hands to form into a disc. If you used a pastry cutter, the dough will be a bit dry/shaggy and you will likely need to use your hands to work the dough together so that it clings to itself.
- Wrap tightly in plastic wrap and refrigerate at least one hour before using.
- Once chilled, remove the dough from the refrigerator and transfer to a clean, lightly floured surface.
- Use a lightly floured rolling pin to roll into a 12” (30cm) circle, adding flour beneath as needed to keep from sticking. Add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking.
- Transfer to a pie plate, cut, crimp, or flute the edges of your excess crust, and proceed with filling or blind baking as per your pie recipe’s instructions.
Cup of Yum
Notes
- Dough may be made and stored, tightly wrapped, in the refrigerator for up to 3 days before using. It may also be frozen for up to 3 or 4 months. Thaw overnight in the refrigerator before using.
- Active starter will also work in this recipe, just make sure to stir it down before measuring.
Nutrition Information
Serving
1pie crust
Calories
1532kcal
(77%)
Carbohydrates
155g
(52%)
Protein
20g
(40%)
Fat
93g
(143%)
Saturated Fat
58g
(290%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Trans Fat
4g
Cholesterol
241mg
(80%)
Sodium
1888mg
(79%)
Potassium
195mg
(6%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
2799IU
(56%)
Calcium
51mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1pie crust
Amount Per Serving
Calories 1532
% Daily Value*
| Serving | 1pie crust | |
| Calories | 1532kcal | 77% |
| Carbohydrates | 155g | 52% |
| Protein | 20g | 40% |
| Fat | 93g | 143% |
| Saturated Fat | 58g | 290% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 4g | 200% |
| Cholesterol | 241mg | 80% |
| Sodium | 1888mg | 79% |
| Potassium | 195mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2799IU | 56% |
| Calcium | 51mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.