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–+ servings
Close-up of a perfectly crimped, golden sourdough pie crust before filling is added

Sourdough Pie Crust Recipe

This system eliminates the guesswork in making sourdough pastry by using cold sourdough discard instead of active starter, resulting in maximum flavor and guaranteed flakiness through precise thermal management.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 1 pie crust
Calories 1380 kcal

Equipment

  • cheese grater
  • Large mixing bowl
  • Fork
  • Bench scraper or pastry cutter
  • Rolling Pin
  • Plastic wrap

Ingredients
  

Essential Ingredients

  • 1 cup + 1 teaspoon all-purpose flour
  • 8 tablespoons butter cold
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon white vinegar (or apple cider vinegar)
  • 1/2 cup sourdough starter discard cold

Instructions
 

The Cold Crumble Technique: Cutting Butter the Right Way

  • Use a cheese grater to grate the cold butter into a large mixing bowl. (Pro tip: Place the grater and bowl in the freezer for ten minutes beforehand.)
  • Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated.
  • Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms coarse meal with some pieces as large as peas.

Assembling and Chilling the Perfect Sourdough Pastry Disk

  • Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate them into the mixture.
  • Switch to your hands and press the dough together until there are no dry bits left in the bowl. If the dough is too dry, add a teaspoon of ice water to reach the correct consistency.
  • Form the dough into a disk shape and wrap in plastic wrap.
  • Use a rolling pin to flatten the disk through the plastic, which will help smooth the edges.
  • Chill for at least 2 hours or up to 4 days.

Notes

The key to flakiness is keeping all fats ice cold; do not let the dough sit on the counter for more than a few minutes. If the dough is too sticky, chill it further instead of adding more flour. If you are making a double-crust pie, double the measurements and divide the final dough into two equal disks before chilling. This crust freezes well for up to 3 months.

Nutrition

Calories: 1380kcalCarbohydrates: 121gProtein: 17gFat: 92g
Keyword cold butter technique, flaky pastry, pie dough
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