Simple Sourdough Pie Crust
Make this simple sourdough pie crust for savory or sweet pies. The flaky, buttery crust is perfect for pastries too like pop tarts, danishes, and more.
Equipment
- 1 Rolling Pin
Ingredients
- 2 cups flour use all purpose or fresh milled
- 1 cup butter (2 sticks)
- 1 tsp salt
- 1 Tbs sugar
- ice cold water
(optional)
you may need this depending on the consistency of your starter - 1/2 Cup Starter (active or discard( you may need more to get the right consistency, or just add ice water.
Instructions
- in a bowl, whisk together all dry ingredients.
- Add the butter in chunks or cubes. Cut the butter into the flour until the butter is pea sized, or too small for the pastry cutter to do any more work.
- Add the starter and gently stir the dough together. If it won't form a ball, add 1 tsp of ice cold water at a time, mix gently.
- Once the dough forms a ball and sticks together, gently fold the dough in half and press together about 8-10 times. This should not be a stretching motion. You want to create layers, not develop gluten.
- Cover the bowl or wrap the dough in plastic wrap and allow it to ferment for one hour or more, up to overnight. Store int eh fridge for up to a week.
Notes
Use all purpose flour or fresh milled hard red wheat or fresh milled soft white wheat. All have worked well for me with this recipe.
I prefer butter, but you can always sub out tallow. I don't want to give up that much tallow for a dessert, so I stick with butter.
Lots of food bloggers harp on keeping the dough super cold. I don't find that to be necessary. Just make sure the butter doesn't melt and you'll be fine.
Nutrition
Calories: 345kcal
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