Sourdough Pie Crust

This recipe is great way to use your starter to add flavor & nutrition to a classic – pie crust.  Plus, its a no-wait recipe since the dough doesn’t rise, but just rests for a bit in the fridge.

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I’ve made many pies in the past.  But one thing I’ve never learned is to crimp the crust like them old ladies at church do sooooo well.  So I decided that pie crust crimping was going on my Corn Teen bucket list.  Ta-da. (see above) Not too difficult after all.

Using my starter was a last minute idea – but it turned out well and I’ve made a handful of pies with this crust recipe since.  Including Sourdough Chicken Pot Pie (recipe scheduled to publish later this week)

Tips for making sourdough pie crust

• work with very cold butter
• measure your rolled out dough to make sure it will fit
• don’t stretch the dough to fit the pie dish, place it gently or it will shrink
• use a pie shield when baking to avoid burnt edges

Make the dough

1. Cube 1 cup butter and chill it in the fridge until ready to use
2. Use a food processor or whisk together 1.5 cup flour and 1t salt
3. Pulse or cut in butter until pea sized pieces are incorporated into the flour and salt
4. Add 1T honey and 1 cup starter, stir or pulse to combine until the dough begins to come together.  Do not over-mix the dough.
5. Turn the dough out onto a floured surface and knead just a few times until the flour is incorporated.  Do not over-knead – you should still see bits of butter in the dough.
6. Cut the dough into two equal pieces and shape into discs.  Wrap with plastic wrap or beeswax and chill in the fridge for at least an hour or up to 3 days before use.  Or freeze for later.

Prepare to bake

1. Prepare a floured work surface
2. Roll the dough out into a 12-13″ circle
3. Grease and flour a 9″ pie dish
4. Drape the dough over the dish and gently fit it without stretching, so the sides drape over the edge
5. Use scissors to trim around the edges, leaving an inch or so overhang
6. Fold the dough under around the rim, then crimp or press with a fork
7. Chill for an hour before filling and baking

Yes, I measure – because a too small crust ruins everything!

Be careful not to stretch the dough or it will shrink back down

Crimp or press the edges now for a single crust, if you’ll be adding a top layer – wait to crimp.

Sourdough pie crust used for chicken pot pie here – love the depth and flavor the starter adds!

More Sourdough Recipes

• How to Make a Sourdough Starter
• How to Maintain a Sourdough Starter + FAQ
• Sourdough Chocolate Chip Cookies
• Sourdough Amish Bread
• Sourdough Cinnamon Rolls
• Sourdough Dutch Baby

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Stainless pie dish