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Sourdough Pie Crust

Sourdough Pie Crusts made with sourdough discard creates the perfect crust for your baking needs.
Prep Time 15 minutes
Serving Size 2 Pie Crusts

Equipment

  • cheese grater

Ingredients

  • 250 grams all purpose flour
  • 226 grams butter grated
  • 1 tsp sea salt
  • ½ tsp sugar
  • 2 tsp apple cider vinegar (ACV)
  • 200 grams COLD sourdough discard
  • 4-8 TBSP COLD filtered water

Instructions

  • Grate your butter entirely, ensure it stays cold. Place in fridge for a few minutes if needed
    grated butter for sourdough pie crust
  • Combine all dry ingredients into a bowl.
  • Add your cold butter and mix together, do not over mix. (You do NOT want your butter to melt, using your hands can potentially melt the butter)
    Adding grated butter to dry ingredient mixture
  • Add your ACV and sourdough discard
  • In a separate bowl, add filtered water with ice cubes. Add water in increments to the dough. Ensure the water stays cold don't over add. You don't want there to be any dry bits.
    Sourdough Pie Crust with a smaller bowl next to it with water and ice cubes
  • Form the dough into a ball and let chill in the fridge for 2-4 hours.
  • Once chilled you can roll it out and place it in a pie pan, add your pie filling and bake according to those directions.
    If making homemade filing bake accordingly: Place in your pie pan and put parchment paper on top, fill parchment paper with baking weights or dried rice or beans. Bake at 400℉ for 15minutes. Remove from the oven and remove the baking weights. Place back in the oven and bake until crispy on the sides. Let cool until room temperature before putting your pie filling inside.
  • Note: You can freeze your dough for up to 3 months. I would recommend freezing your dough in an already rolled out form so it is easier to bake with.
    Pre-rolled sourdough pie crust wrapped in plastic wrap.