Sourdough Pie Crust (double pie crust recipe)
This easy sourdough starter discard recipe can be made with either an active sourdough starter or sourdough discard. It's free from refined sugar, too! In addition to starter, you will need flour, honey, salt, butter. This sourdough pie crust recipe can be chilled for 30 minutes and baked immediately, or refrigerated up to 4 days for a tangier fermented crust.
Equipment
- silicon baking mat
- silicon pie shields
- pastry cutter, cheese grater or food processor
- pie pan
- pie weights
Ingredients
- 2 cups all purpose flour
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup butter cold and grated
- 1 cup sourdough starter discard or active
Instructions
- First we are going to mix the dry ingredients. In a large bowl, add the salt and flour. Whisk it together.
- Grate the butter (or use the food processor tip above) and toss it into the flour mixture, coating the butter pieces well.
- Now add the discard or active starter and honey and mix gently until it's uniform and just combined.
- Shape the pie dough into two discs and wrap them in a piece of plastic wrap or parchment paper. Refrigerate the pastry dough 30 minutes or overnight before using. You can also do a long ferment and leave the discs in the fridge for up to 4 days.
Notes
MAKING SOURDOUGH PIE CRUST WITH A FOOD PROCESSOR
Another option for making a butter pie crust is using a food processor. This one is super easy. Add the flour, salt and cubed frozen butter (I cut each stick into 16 square pieces) into the bowl of your food processor. Pulse the mixture until it is pea sized. Add the honey and sourdough starter and pulse until it forms a ball. If the dough is too sticky, add a little flour. If it is too dry and not holding together, add ice cold water to the butter crust one teaspoon at a time.
HOW TO MAKE SOURDOUGH PIE CRUST WITH A PASTRY CUTTER
A pastry cutter, also called a pastry blender, is a kitchen tool that works like a mini-masher with metal blades. It's got a handle for grip, and those blades work wonders for cutting butter into your flour.
Here's the drill: Mix your chilled cubed butter with your flour and salt in a heavy large mixing bowl. Then, use the pastry cutter to chop them together until you get a crumbly texture. It's the key to a flaky pie crust. Easy as chopping and blending! Then mix in the starter and honey and continue on with the recipe.
FERMENTING THE DOUGH
This dough can be chilled for an hour and baked immediately, but I love to mix my pie crust in the evening and let it ferment overnight. If you want your dough to be long fermented, wrap the two discs inn plastic wrap and store them in the fridge for 8 hours or up to 4 days. This allows the sourdough to break down the gluten in the dough and boost the nutrients in the dough and make it easier to digest.
HOW TO ROLL OUT A PIE CRUST
When it's time to bake the pie, take the dough out of the fridge and let it rest on the counter for 15 minutes before unwrapping. I like to use a silicon pie mat that has the various pie sizes marked for easier visualization of how big I need to make my circle depending on the size of my pie pan, but it isn't necessary. For a single pie crust, just roll one disc. For a double pie crust, you will repeat this process for the second dough disc.
Roll the dough to ⅛" thickness. Start at the center and roll the rolling pin towards the edges, rotating to a new spot each time. Continue rolling and turning the dough until the dough is the right size for your pan (mine is a 9" pie pan).
Nutrition
Calories: 241kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 316mgPotassium: 29mgFiber: 1gSugar: 3gVitamin A: 473IUVitamin C: 0.02mgCalcium: 8mgIron: 1mg
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