Description
This easy buttery sourdough pie crust is naturally fermented and creates a flaky, decadent crust perfect for both sweet and savory pies. Simple to make and versatile for any pie baking needs.
Ingredients
Scale
- 250g Flour
- 1 stick (8 Tbsp) cubed cold Butter or Lard
- 25g Active Starter
- 4–5 Tbsp Cold Water
- 1 tsp Salt
Instructions
- In food processor or by hand, mix together the butter and flour until the butter is broken down into the flour.
- Add in the sourdough starter, water and salt. Pulse or mix until dough forms a uniform ball adding just enough water as needed.
- Divide the dough into two for the top and bottom crust. The dough ball that will be the bottom crust should weigh around 250 grams. The dough ball that will be the top crust should weigh around 200 grams.
- Flatten the dough balls into round disks.
- Wrap the two disks separately and tightly either in plastic wrap, bees wrap or in a tight fitting container.
- Fermenting Options: Option 1: Ferment on the counter for 8-12 hours then add to the fridge until you’re ready to bake with it. Option 2: Place dough disks into the fridge and cold ferment for as little as 4 hours and as long as a week.
- Remove dough and let rest about 10 minutes before rolling out.
- Bake crust according to your recipe’s directions.
Notes
- Be careful not to add too much water as it can keep the crust dense
- Chilling the dough after fermenting makes it easier to roll out
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie crust
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg