introduction
I can still remember the first time I baked a pie using sourdough pie crust. The warm aroma of freshly baked bread mingled with the sweet scent of fruit filling filled my kitchen, creating a cozy atmosphere. It was a cheerful experience that brought my family together as we enjoyed slices of that pie. This recipe means a lot to me because it helps reduce food waste by using sourdough discard, while also giving us a delicious and flaky crust. Every time I make it, I feel a sense of satisfaction knowing I’m making something tasty from what would have been thrown away. What’s special about this recipe is its simplicity and the delightful depth of flavor it adds to any pie.
why make this recipe
Using sourdough pie crust allows you to transform leftover sourdough starter into something wonderful. This recipe is not only easy to make, but it also gives you a great way to keep your sourdough starter active. It’s a budget-friendly choice that results in a crust with a unique, tangy flavor. Plus, it’s perfect for both sweet and savory pies!
how to make Sourdough Pie Crust
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and diced
- ½ cup sourdough discard
- 1-2 tablespoons cold water (if needed)
Directions:
- In a large mixing bowl, combine the flour and salt.
- Add the diced butter and mix it into the flour using your hands or a pastry cutter, until the mixture resembles coarse crumbs.
- Stir in the sourdough discard until the dough starts to come together.
- If the dough is too dry, add cold water, one tablespoon at a time, until it holds together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Place the crust in the pie dish, trim the edges, and fill it with your desired filling.
- Bake according to your pie recipe instructions.
how to serve Sourdough Pie Crust
Enjoy your sourdough pie crust filled with your favorite fillings. Whether it’s a classic apple pie, a rich chocolate filling, or a savory quiche, this crust adds a delightful layer of taste. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
how to store Sourdough Pie Crust
If you have leftover pie crust or want to prepare it in advance, store it in the refrigerator for up to three days. If you need to store it longer, wrap it tightly in plastic wrap and freeze it for up to three months. Thaw it in the fridge before using.
tips to make Sourdough Pie Crust
- Use cold butter to help create a flaky texture.
- Don’t overwork the dough; just mix until it comes together.
- If making a sweet pie, consider adding a bit of sugar to the dough for added flavor.
- Keep your work surface flour-dusted to prevent sticking while rolling out the dough.
variation
You can easily add herbs or spices to the crust for savory pies. For a sweet twist, include a teaspoon of cinnamon or nutmeg to complement fruit fillings.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour for a lighter texture in your sourdough pie crust.
What can I do if the crust is too crumbly?
If the dough is crumbling, try adding a little more sourdough discard or cold water until it holds together better.
How thick should I roll out the dough?
Aim for about 1/8 inch thick to create a nice, flaky crust that will hold up with fillings.
Sourdough Pie Crust
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and diced For a flaky texture, use cold butter.
- 0.5 cup sourdough discard Utilize leftover sourdough starter.
- 1-2 tablespoons cold water Add as needed for dough consistency.
Method
Preparation
- In a large mixing bowl, combine the flour and salt.
- Add the diced butter and mix it into the flour using your hands or a pastry cutter, until the mixture resembles coarse crumbs.
- Stir in the sourdough discard until the dough starts to come together.
- If the dough is too dry, add cold water, one tablespoon at a time, until it holds together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Place the crust in the pie dish, trim the edges, and fill it with your desired filling.
- Bake according to your pie recipe instructions.