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Sourdough Discard

Easy Sourdough Pie Crust From Scratch

This sourdough pie crust is buttery, flaky, and perfect for any pie. Easily made with sourdough starter, you can use this crust with dessert or dinner pies.

Prep: 10 minutes
Cook: 20 minutes
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Ferment | Sourdough Discard

Easy Sourdough Pie Crust From Scratch

This sourdough pie crust is buttery, flaky, and perfect for any pie. Easily made with sourdough starter, you can use this crust with dessert or dinner pies.

From Scratch Sourdough Pie Crust

The quest for the perfect pie crust is often filled with trials, errors, and, eventually, delightful success. Well, let the quest end here. I think I’ve made the perfect pie crust from scratch–a sourdough pie crust. Sourdough brings a new depth of flavor and a wonderfully tender texture to this classic buttery pie crust.

Combining sourdough starter with high-quality butter, I created a flaky and flavorful crust, perfect for sweet or savory fillings.

The sourdough’s slight acidity not only contributes to the crust’s exquisite taste but also tenderizes the gluten, resulting in a perfect balance between crisp and tender texture. This sourdough pie crust is ideal for everything from classic apple pies to innovative savory tarts.

Ingredients and Supplies to Make Pie Crust From Scratch

Pie crust is ridiculously easy to make and requires only five ingredients.

  • 140 grams organic all-purpose flour
  • 113 grams butter, cubed (cold)
  • 5 fine sea salt
  • 5 grams granulated sugar
  • 125g sourdough starter discard, cold

The key is to ensure your butter and sourdough starter are both cold before you begin.

For supplies, you will need:

  • a rolling pin
  • a kitchen scale
  • plastic wrap
  • 9-inch pie dish

How to Store and Freeze Sourdough Pie Crust

Freezing homemade pie crust is a great way to save time and always have a crust ready for baking. Here’s how to freeze it effectively:

  1. Prepare the Dough: Make your pie dough according to the recipe below. 
  2. Shape for Freezing: It’s best to freeze the dough before rolling it out, as this keeps it fresh and makes it easier to store. Form the dough into a disk about 1 inch thick. This shape makes it easier to roll out once it’s thawed.
  3. Wrap the Dough: Wrap the dough disk tightly with plastic wrap. Make sure it’s completely covered to prevent freezer burn. You can also put the wrapped dough in a freezer bag for extra protection.
  4. Label and Date: Label the dough with the date and type of pie crust. You can freeze homemade sourdough pie crust for up to 3 months without losing quality.
  5. Freezing: Place the wrapped dough in the freezer.
  6. Thawing the Dough: Transfer the dough from the freezer to the refrigerator when you’re ready to use it. Let it thaw overnight. Then, let it sit at room temperature briefly until it’s pliable enough to roll out.
  7. Rolling Out Thawed Dough: Roll out the dough on a lightly floured surface before placing it in your pie pan. 

Remember, the key to freezing pie dough is to protect it from air exposure to prevent freezer burn. Freezing pie dough is a convenient way to plan ahead for baking projects.

sourdough pie crust dough wrapped tightly in plastic wrap.

Pie Crust Tips

The sourdough starter used in this recipe is a 100% hydration starter. That means it is made of equal parts flour and water. If your starter is not 100% hydrated, you may need to make a minor adjustment. 

If your pie crust isn’t coming together, add a tiny sprinkle of ice water to bring the dough together. It’s essential to use ice water. 

All ingredients must be cold when making a pie crust to ensure the butter stays in pieces within the dough. These little bits of butter scattered throughout the pie crust dough produce a tender, flaky crust.

I’m always a little messy placing my pie crust in the dish. It’s never perfectly even. So, to adjust it, I start by trimming any excess hanging off the sides and then use that excess to press into any gaps or cracks around the side.

a sourdough pie crust in a white Staub pie dish.

How to Blind Bake Sourdough Pie Crust

Blind baking a pie crust is used to pre-bake the crust before adding the filling, especially for pies with wet fillings or those requiring little to no baking. Here’s how to blind bake a pie crust:

  1. Prepare the Pie Dough: Roll out your pie dough and place it into the dish. Trim any excess dough from the edges and crimp them for a decorative finish.
  2. Chill the Crust: After shaping the dough in the pie dish, brush it with egg wash and chill it in the refrigerator for about 30 minutes. This helps prevent shrinking and distortion during baking.
  3. Preheat the Oven: Preheat your oven to the temperature specified in your recipe, typically around 350-375°F. 
  4. Line the Crust: Line it with parchment paper once the dough is chilled. Ensure the lining covers the edges to prevent them from burning or browning too quickly.
  5. Fill with Weights: Fill the lined crust with pie weights. If you don’t have pie weights, you can use dried beans. These weights prevent the crust from puffing up or shrinking.
  6. Bake the Crust: Bake the crust with the weights for about 20-30 minutes or until the edges turn golden. The time may vary depending on the oven, so watch it.
  7. Remove the Weights: Carefully remove the pie from the oven, and then lift out the parchment paper with the weights. Be cautious, as they will be very hot.
  8. Cool the Crust: Let it cool before adding your filling.

Blind baking is crucial for certain pies, like custard pies, pecan pies, or quiches, where the filling doesn’t require as much baking time as the crust. It ensures that your pie crust is fully cooked and not soggy.

More Recipe to Try

  • Brown Butter Chocolate Chip Pecan Pie (No Corn Syrup!)
  • Sourdough Garlic Bread Dinner Rolls
  • Sourdough Stuffing with Sausage, Mushrooms and Sage
  • Miso Chocolate Chip Cookies with Brown Butter
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Sourdough Discard

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Easy Sourdough Pie Crust From Scratch

This sourdough pie crust is buttery, flaky, and perfect for any pie. Easily made with sourdough starter, you can use this crust with sweet dessert pies or savory dinner pies.

  • Prep: 10 minutes
  • Cook: 20 minutes
  • Total Time: 30 minutes

Ingredients

  • 140 grams organic all-purpose flour
  • 113 grams butter, cubed (cold)
  • 5 grams fine sea salt
  • 5 grams granulated sugar
  • 125g sourdough starter discard, cold

Instructions

  1. In a large bowl, combine flour with salt and sugar.
  2. Work in the butter with a fork, be careful not to over-mix. It should be chunky and rough.
  3. Add in the cold sourdough starter and lightly knead until just combined into a dough ball.
  4. Shape the dough into a disk and wrap it in plastic wrap.
  5. Chill in the fridge for at least 2 hours or overnight.
  6. Sprinkle your clean countertop with flour and roll out the dough until it is approximately 12″.
  7. Drape it over a 9″ pie plate, without tearing it, gently press it into the plate, and smooth it out.
  8. Trim any excess crust from the edges and crimp the edges to the pie plate
  9. Blind bake the crust or bake according to pie recipe directions.
  10. To blind bake: Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges and brush with egg wash. Chill for 20 minutes in the freezer (the crust will shrink if you do not chill it first). Preheat the oven to 350 degrees F. Line the chilled pie crust with parchment paper. Fill with dried beans or pie weights. Bake for about 20 minutes. Remove the pie crust from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.

Notes

  • If you need two pie crusts for your pie recipe, double the recipe.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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  1. Clare
    11|20|2023

    Hello! Can you sub lard for butter in this recipe? Thanks!

    Reply
    1. Kaitlynn Fenley
      11|20|2023

      Lard should work great!

      Reply
  2. eva
    11|24|2023

    So, I am on the search for the sourdough recipe for the start shaped biscuits for my son’s advent celebration at school. do you think adding a bit more sugar here and cutting starts of this would eventually work?

    Reply
  3. Judith MASON
    03|28|2024

    Hello, Have you attempted your sour dough pie crust recipe using oil instead of butter, e.g., olive oil or unrefined canola?

    Reply
    1. Kaitlynn Fenley
      03|28|2024

      No. You cannot use liquid oil to make this pie crust. It needs to be a fat that is solid at room temp like butter, tallow, lard, and maybe coconut oil.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

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Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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