Buttery Sourdough Pie Crust
A rich and flaky sourdough pie crust made with just a few simple ingredients, including sourdough starter or discard. This crust is perfect for both sweet and savory pies, and it freezes beautifully—ideal for prepping ahead!
Ingredients
- Small bowl of ice water
- 1 1/4 cups unbleached all-purpose flour (150 grams)
- 1/2 tsp salt (9 grams)
- 1 cup cold butter, cubed (2 sticks, 226 grams)
- 1/2 cup sourdough starter or discard (113 grams)
Instructions
- Fill a small bowl with 1 cup of cold water and a few ice cubes; set aside.
- In a medium-sized mixing bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the bowl and cut it into the flour mixture using a pastry cutter or fork until the mixture is crumbly, with no large chunks of butter remaining.
- Stir in the sourdough starter (or discard) along with 2 tablespoons of ice water. Gently mix until the dough starts to come together.
- If the dough is too dry, add additional ice water, 1 tablespoon at a time, mixing gently until a cohesive dough forms.
- Shape the dough into a ball with your hands and wrap it tightly in plastic wrap.
- Refrigerate for at least 2 hours or up to 4 days before using.
Notes
- This recipe is intentionally high in butter for a rich, flaky texture.
- Refrigerating the dough overnight will yield the best results, but a minimum of 2 hours will suffice.
- If freezing, thaw in the refrigerator overnight before using.
- This recipe makes enough dough for two 9-inch pie crusts. If you're making a single-crust pie, the dough can be divided in half and used accordingly. A typical 9-inch pie is sliced into 8 servings. Each serving of crust only (from one crust) is approximately 310 calories. If you’re making a double-crust pie and still slicing it into 8 pieces, the crust calories per serving will be roughly 620 calories. This estimate is for the crust alone and does not include any fillings.