Adding sourdough to your pie crust will help you achieve a crispy, flakey dough like no other! Perfect for both dessert and savory quiches.
Let's learn a basic kitchen skill today! Making sourdough pie crust! This is one of those skills that was either passed down to you if your family bakes a lot...or one that you wish you knew how to do. Either way, I've made this super easy so you can count on it always working out.
Some people use vodka in their crust. Some use all butter while others don't prefer that taste. Our secret ingredient is sourdough! Feel free to use your active sourdough starter or discard you have in the fridge.
I can also teach you everything you need to know about sourdough, as well as a Master Sourdough Recipe to bake all sorts of goodies. You can also make butter in a mixer to really be a from-scratch kitchen.
Key Ingredients
Flour - I keep organic unbleached all-purpose flour on hand for recipes like this. There's just something about the taste of regular white flour here, though unbleached keeps some undesirable ingredients out.
Fat - I prefer a combo of butter and lard/rendered animal fat here. This will really taste great and keep that flakiness intact as it bakes.
Water - ICY cold is key!
Sourdough - Fermenting the dough keeps our tummies happy. This will also add lift to the dough which aids in texture.
How to Make Perfect Sourdough Pie Crust
***See recipe card below for precise measurements and instructions.***
Begin by mixing cubed, cold butter into the dry ingredients until crumbly. Slowly add water until the dough begins to come together.
Use your hands to press the dough into a firm ball. Then halve, wrap, and chill for an hour or overnight. Split into desired top/bottom and roll out.
Add rolled crust to your pie plate and chill again. Then fill and add egg wash, and bake according to your pie instructions.
FAQs
This crust is the perfect, plain base to use for any sort of dish. This will work on your fruit or cream pies. Whip up a quiche for brunch. Make chicken pot pie or other savoury dishes. Once you have mastered this recipe you'll be ready for anything!
Absolutely! I pop my butter and lard into the freezer for 10-15 minutes while I set up the rest of my ingredients to ensure they are super cold. Add ice cubes to water so it is ready to add as needed. Chill the dough, chill the crust before baking. This way your fat doesn't melt OUT of the crust in the oven.
While I suggest 350°F in the recipe card below, the will work in any of your favourite pie recipes. Go ahead and bake according to that recipe, using this one just for mixing up the dough. You can use this for both single (pre baked) and double crust pie recipes.
Just keep in mind that this will make dough for two whole pies. I split the dough into two discs, which is perfect for making ahead and storing. You can then split the disc in half for two single pie crusts. Split the disc into ⅔ and ⅓ portions for a pie with a thin top crust. Use the entire round in a larger, deeper plate for your quiche so it stands up to the filling.
Absolutely! Go ahead and double this one while you've already got the mixer dirty. Just wrap each disc of dough really well in plastic wrap and place them in a labeled bag in the freezer. Thaw in the fridge overnight and you are ready to go. You can also make the day before baking pies and rest in the fridge overnight, which is so helpful for busy holiday cooking days.
Photos by Dante from Shire by the Sea
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Sourdough Pie Crust
Ingredients
- ⅓ cup lard chilled
- ½ cup butter chilled and cut into cubes
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup sourdough discard
- ¼ cup ice water optional
Instructions
- Pre-chill all crust ingredients in cold fridge or freezer before use for best results, about 10-15 minutes.
- Combine all ingredients into your food processor or mixer.
- In food processor pulse for 4-5 seconds. In mixer, mix on low until dough looks crumbly but may be dry and not adhere. If the dough doesn’t come together after mixing for at least 30 seconds then add one tablespoon of chilled water at a time until dough sticks together better and is able to form a ball.
- Remove and form into a dough ball on cutting board and divide into two equal halves. Shape each half into a rough round disk. Wrap each in plastic for at lease an hour in a refrigerator or overnight for a more developed sourdough crust.
- When dough is ready to roll, take out of fridge unwrap, and let warm up for 5 minutes. If you choose to use only one crust re-wrap other half and chill for up to 3 days or freeze for up to 3 months.
- Decide which option you are going to use for your pie crust beforehand: 1) 2 pie crusts with a thinner crust with tops for an 8-9 inch pie; 2) 2 pie crusts with a thicker crust and no tops; or 3) a single larger pie with thicker crust and top. We are using option one here but the principle for working your dough crust is the same.
- Lightly dust your cutting board with flour and cut your dough disk, with roughly ⅔s for your base and set aside other ⅓ for your top.
- With hands, start to flatten larger dough disk into a rough circle.
- With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc."
- Lightly grease your pie pan(s).
- Roll the flattened dough up onto the rolling pin and unravel it gently into the pie dish.
- Form the dough to the shape and contours of the pie dish and pinch to the upper lip of it.
- Cut off any excess and patch it up as needed.
- Chill the crust 30 minutes before baking to allow gluten to relax and butter to harden for a flakier crust.
- Taking smaller disc for top, start to flatten dough into a rough circle.
- With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc” lid that will fit the top of your crust base. Set aside until you have filled your pie.
- After filling your pie, carefully place and tuck crust top and fold/pinch together edges.
- Slit 1-3 air vents, wash with egg for a more golden pie crust, and bake pie at 350° F until golden brown (or following your pie instructions).
Notes
- This makes enough dough for two pies, no matter if you want single or double-crust pies. All depends on your preference.
- You don't have to measure the ¼ cup of water - just place water with ice cubs in a glass or measuring cup for use with a tablespoon.
- Crust can be baked per your normal pie instructions.
- Use discard or active starter.
- Chill your butter and lard in the freezer for 10-15 minutes before using.
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