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
- Cube 1 cup butter and chill it in the fridge until ready to use
- Use a food processor or whisk together 1.5 cup flour and 1t salt
- Pulse or cut in butter until pea sized pieces are incorporated into the flour and salt
- 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.
- 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.
- 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
- Prepare a floured work surface
- Roll the dough out into a 12-13″ circle
- Grease and flour a 9″ pie dish
- Drape the dough over the dish and gently fit it without stretching, so the sides drape over the edge
- Use scissors to trim around the edges, leaving an inch or so overhang
- Fold the dough under around the rim, then crimp or press with a fork
- 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!
Sourdough Pie Crust
- 1 ½ c flour
- 1 t salt
- 1 T honey
- 1 C butter, cold & cubed
- 1 C sourdough starter
Make the dough
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cube 1 C butter and leave it in the fridge until ready to use
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Whisk together flour & salt
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Cut in the butter until its worked into the flour in pea sized pieces
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Add the honey and starter, stir to combine until the dough begins to dome together
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Turn the dough out onto a floured surface and knead just a few times until the flour is all incorporated – being sure not to overwork. Some chunks of butter will still be present.
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Divide the dough into two pieces and shape into disks. Wrap in saran wrap or beeswax and store in the fridge for at least an hour before rolling out or up to 3 days. Freeze for later use in your favorite pie recipe.
Prepare to bake
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Grease and flour a 9" pie dish
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On a floured surface, roll the chilled dough out into a 12-13" circle to fit a 9" pie dish.
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Gently place the dough into the pie dish making sure not to stretch it to fit, because it will shrink back down. Let the edges hang over the side of the dish.
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Trim around the edges with scissors and then fold under as shown in the pictures above. Crimp the edges or press with a fork
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Chill for an hour before filling and baking
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Follow your pie recipe to fill and bake
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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